Braised Short Ribs with Rich Gravy
Braised Short Ribs with mushroom gravy is an incredibly comforting dish, perfect for a Sunday dinner, special occasion, or when you want to impress guests without spending all day in the kitchen. The tender, fall-off-the-bone beef paired with a rich, flavorful gravy is a meal that feels luxurious but is surprisingly easy to make.
Braised Short Ribs
Ingredients
For the Short Ribs
- 8 pieces bone-in beef short ribs Bone-in ribs are more flavorful.
- 3 tablespoons olive oil Divided for cooking.
- 1 yellow onion diced Adds sweetness.
- 3 carrots chopped Adds flavor.
- 1/4 cup all-purpose flour For coating the ribs.
- 1 cup dry red wine Use a good quality like Cote du Rhone or Pinot Noir.
- 2.5 cups low-sodium beef broth For a rich base.
- 2 tablespoons tomato paste Adds depth to the gravy.
- 2 sprigs fresh thyme Enhances flavor.
- 2 sprigs fresh rosemary Enhances flavor.
- Salt and pepper to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Season the short ribs with salt and pepper, then lightly coat them in flour.
- Add the ribs to the pot and sear each side for about 45 seconds, until golden brown. Remove the ribs from the pot and set aside.
Cooking the Vegetables
- In the same pot, add another 2 tablespoons of olive oil.
- Add the diced onion and chopped carrots and sauté for about 3 minutes until softened.
- Remove the vegetables from the pot and set them aside.
Deglazing
- Add the red wine to the pot to deglaze, scraping up any browned bits from the bottom. Let the wine cook for about 2 minutes, allowing it to reduce slightly.
Making the Gravy
- Add the beef broth, salt, pepper, and tomato paste to the pot. Stir to combine, making sure the tomato paste is fully incorporated into the broth.
- Add the thyme and rosemary sprigs.
Braising the Ribs
- Return the seared short ribs and sautéed vegetables to the pot, ensuring the ribs are mostly submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours at 350°F, then reduce the temperature to 325°F and cook for an additional 30-45 minutes, or until the ribs are tender and nearly falling off the bone.
Resting and Serving
- Once the ribs are done, remove the pot from the oven and let the short ribs rest with the lid on for 20 minutes.
- Skim off any excess fat from the gravy before serving.
- Serve the ribs over mashed potatoes or rice, spooning the rich gravy over the top. Garnish with fresh parsley, if desired.
Notes
Why You’ll Love This Recipe
Braised short ribs are the ultimate comfort food: tender beef, aromatic vegetables, and a savory gravy all cooked in one pot. This recipe is perfect for cozy family dinners or when you’re hosting company and want to enjoy a delicious, home-cooked meal without too much fuss. It’s great for meal prepping and makes for a show-stopping dish that’s perfect for any occasion.
What Makes This Recipe Special
This Braised Short Ribs recipe combines the rich flavors of seared beef, fresh herbs, and a savory gravy that’s perfect over mashed potatoes. What sets this recipe apart is the easy-to-follow process: you’ll sear the ribs, deglaze the pot with wine, add the broth, and slow-cook everything in the oven. The result? Melt-in-your-mouth short ribs with a luscious gravy that will have everyone asking for seconds.
Ingredients for Braised Short Ribs
What You’ll Need:
For the Short Ribs:
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 8 bone-in beef short ribs
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Directions for Braised Short Ribs
Step 1: Sear the Short Ribs
Preheat the oven to 350°F (175°C). In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the short ribs with salt and pepper, then lightly coat them in flour. Add the ribs to the pot and sear each side for about 45 seconds, until golden brown. Remove the ribs from the pot and set aside.
Step 2: Cook the Vegetables
In the same pot, add another 2 tablespoons of olive oil. Add the diced onion and chopped carrots and sauté for about 3 minutes until softened. Remove the vegetables from the pot and set them aside.
Step 3: Deglaze the Pot
Add the red wine to the pot to deglaze, scraping up any browned bits from the bottom. Let the wine cook for about 2 minutes, allowing it to reduce slightly.
Step 4: Make the Gravy
Add the beef broth, salt, pepper, and tomato paste to the pot. Stir to combine, making sure the tomato paste is fully incorporated into the broth. Taste and adjust the seasoning as needed. Add the thyme and rosemary sprigs.
Step 5: Braise the Ribs
Return the seared short ribs and sautéed vegetables to the pot. Ensure that the ribs are mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours at 350°F, then reduce the temperature to 325°F and cook for an additional 30-45 minutes, or until the ribs are tender and nearly falling off the bone.
Step 6: Rest and Serve
Once the ribs are done, remove the pot from the oven and let the short ribs rest with the lid on for 20 minutes. Skim off any excess fat from the gravy before serving. Serve the ribs over mashed potatoes or rice, spooning the rich gravy over the top. Garnish with fresh parsley, if desired.
How to Serve Braised Short Ribs
Braised short ribs are best served over creamy mashed potatoes, but they also pair beautifully with rice, polenta, or crusty bread. Add a simple side of roasted vegetables or a fresh salad for a well-rounded meal.
How to Store Braised Short Ribs
Refrigerating Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The meat will continue to absorb the flavors of the gravy as it sits.
Freezing:
If you’d like to freeze your braised short ribs, allow the dish to cool completely before placing it in a freezer-safe container. The ribs and gravy can be frozen for up to 3 months. To reheat, let them thaw overnight in the refrigerator and gently reheat on the stove or in the oven.
Tips for Making the Best Braised Short Ribs
- Bone-In vs Boneless: Bone-in short ribs are more flavorful and cook more evenly, but you can use boneless ribs if you prefer. They will cook a bit faster.
- For Extra Flavor: If you have bone-in ribs, you can slow-cook them for even longer to develop even more flavor.
- Don’t Skip the Deglazing: The wine helps loosen all those flavorful bits from the bottom of the pan. This is essential for building the depth of flavor in the gravy.
- Use a Dutch Oven: A heavy, oven-safe pot like a Dutch oven is perfect for braising because it retains heat well and allows for even cooking.
Variations
- Add Mushrooms: For added depth of flavor, sauté some mushrooms along with the onions and carrots.
- Spicy Twist: Add a pinch of red pepper flakes to the gravy for a little heat.
- Vegetarian Version: Use hearty vegetables like portobello mushrooms in place of meat to create a plant-based version.
FAQs
Can I use a slow cooker for braised short ribs?
Yes! Follow steps 1-4 and then transfer everything to your slow cooker. Cook on low for 6-8 hours until the ribs are tender.
Can I make this dish ahead of time?
Yes, braised short ribs are perfect for make-ahead meals. You can prepare the dish and refrigerate it overnight. Reheat gently on the stove or in the oven before serving.
Can I use a different type of meat?
While short ribs are ideal for this recipe, you can substitute beef chuck roast or another cut of beef suitable for braising. Adjust cooking time as needed.