Take Out Who?
If there is one thing I got out of my year living in LA, it was a taco addiction. Sure, you can keep your Erewhon, your $20 smoothies, the inevitable queue outside Community Goods, but make me drive past a Taco Truck after a happy hour at a West Side dive bar? Your girl is stopping and buying $45 worth of tacos and having no regrets. This recipe sums up everything I love about those street taco trucks, a spicy and flavorful marinade that 10/10 delivers, a green salsa that is literally to die for, and the kind of reception that has people wondering how a British / Irish girl makes such legit tacos. A crown I am happy to wear.
You basically just need to sear your beef, chop your veggies, and allow them to slow cook in the oven for a few hours. The result is a fork-tender masterpiece that melts in your mouth, simmered in a rich, velvety wine reduction that tastes like it took days to prepare. It’s the ultimate comfort food, sophisticated enough for a dinner party, but simple enough for a cozy Sunday at home.
😍 Why You’ll Love These Braised Beef Short Ribs
Restaurant-quality, at home: they’re tender, rich, and perfectly savoury without any fancy techniques.
Low effort with high rewards: a bit of prep up front, but then the oven takes over.
Perfect for slow weekends or hosting: these are ideal for when you want something super impressive but doable.
Versatile serving options: spoon that delicious broth over mashed potatoes, polenta, or even rice.
🍖 Ingredients To Make These Braised Beef Short Ribs
Vegetable oil: just enough to get a good, even sear on the ribs without overpowering their natural flavour. A neutral oil works best here so everything else can shine.
Salt & black pepper: are simple but essential. Be generous and season all sides of the ribs so every bite is well seasoned from the start.
Beef chuck short ribs: are rich, meaty, and perfect for slow braising. As they cook, the fat renders and the connective tissue breaks down, giving you that fall-apart tenderness that makes short ribs so special.
Garlic: adds depth and warmth to the base of the braise, infusing the broth with savoury flavour as everything cooks.
Carrots: bring a subtle sweetness that balances the richness of the beef and wine, while also adding to the sauce.
Celery: rounds out the vegetable base with a mild, savoury note that helps build complexity.
Onions: once cooked down, softens and sweetens, creating a flavourful foundation that ties the whole dish together.
Worcestershire sauce: adds a savoury, slightly tangy depth that enhances the beefiness without being obvious.
Tomato paste: cooks down into a deep, concentrated richness that thickens the broth slightly and gives the braise a fuller, more rounded flavour.
Dry red wine (Cabernet Sauvignon or Merlot): brings acidity and richness to the dish. Reducing it properly is key, as it concentrates the flavour and gives the sauce that restaurant-style depth.
Beef broth: forms the bulk of the braising liquid, keeping the ribs moist while soaking up all the flavour from the vegetables, herbs, and wine.
Bay leaves: add a subtle earthy note to the broth.
Fresh rosemary, thyme, and sage: infuse the braise with delicious flavours.
Fresh chives: sprinkled on at the end for a gentle oniony bite and a pop of freshness.
✔ How To Make This Braised Beef Short Ribs Recipe
To make these braised beef short ribs, start by preheating your oven to 325°F. Season the beef short ribs generously on all sides, including the edges, with salt and pepper. Set them aside while you prep the vegetables. Chop the onion, celery, and carrots into similar-sized pieces so they cook evenly. Set aside.
Place a large Dutch oven over medium-high heat and add the vegetable oil. Once the oil is hot, add the short ribs, working in batches if needed to avoid crowding the pot. Sear the ribs on all sides, including the edges, for about 4–7 minutes per side, until a deep golden crust forms. Remove the ribs from the pot and set aside.
In the same pot, add the chopped onion, celery, and carrots. Cook for 5–7 minutes, stirring often, until the vegetables begin to soften. Add the garlic and cook for another 2 minutes, just until fragrant.
Stir in the tomato paste and Worcestershire sauce. Cook for about 3 minutes. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Bring the wine to a boil for 1 minute, then reduce the heat to low and let it simmer for 5–7 minutes, or until it has reduced by about half and thickened slightly.
🤝 Sammy’s Tips for Braised Beef Short Ribs
- Make sure you are cooking down that red wine. It will likely take a bit longer than you think; somewhere between 5-7 minutes. The goal is to have the red wine reduced by half and thick. You should be able too take a spoon and make a clean line in the pot.
- Make sure to use fresh herbs in this recipe over dried, as the dried herbs aren’t going to give you the same overall flavour as the fresh do in this particular recipe.
- Personally, I think pairing these ribs with a creamy mashed potato is the way to go since you are going to have a lot of that broth. However, if you aren’t a potato person, you can make polenta or rice.
Pour in the beef broth and bring everything to a gentle simmer. Once simmering, return the short ribs to the pot and nestle them into the liquid. Lay the fresh herbs over top, cover the pot, and transfer it to the oven.
Cook for at least 3 hours, checking after about 1½ hours. The ribs are ready when the meat is fork-tender and visibly pulling away from the bone, which typically takes 3 to 3½ hours.
Carefully remove the ribs from the pot and set them aside. Strain the broth to remove the vegetables and herbs, leaving a smooth, silky sauce. Return the strained broth to the pot and simmer on the stovetop for about 10 minutes, until slightly thickened.
Add the short ribs back to the broth and gently warm through while you plate.
Serve the ribs over mashed potatoes or polenta, spooning plenty of the broth over top. Finish with fresh chives and thyme, and enjoy right away.
🗒 Variations
Richer sauce: simmer the strained broth a few extra minutes on the stovetop to deepen the flavour and slightly thicken the consistency before adding the ribs back in.
Herb balance: adjust the ratio of rosemary, thyme, and sage to suit your preference — more rosemary for a woodsy note, or more thyme for a softer, earthier finish.
Finish brighter: add an extra sprinkle of fresh chives right before serving if preferred.
🗒 Substitutions
Red wine: Cabernet Sauvignon or Merlot are ideal, but any dry red wine will work. If needed, you can substitute with an equal amount of additional beef broth, knowing the flavour will be slightly less complex.
Beef broth: store-bought is perfectly fine. If using unsalted broth, be sure to adjust the seasoning as the ribs cook.
Fresh herbs: rosemary, thyme, and sage are recommended, but you can lean heavier on one if that’s what you have. Just stick to fresh herbs for the best flavour in a long braise.
Vegetables: the onion, carrot, and celery combo is classic, but you can slightly adjust the ratios based on what you have on hand without affecting the final result too much.
🍴 Leftovers? Lucky you.
Let the short ribs cool completely before storing. Transfer the ribs and broth to an airtight container and refrigerate for up to 3 days. Keeping the meat submerged in the broth helps it stay tender and prevents it from drying out. To reheat, warm gently on the stovetop over low heat until heated through, adding a small splash of broth if needed.
👩🏻🍳 Hungry For More?
If you loved this recipe and are looking for more, then make sure to check out a few of my other favourite recipes you may also love:
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Braised Beef Short Ribs recipe (or any recipe of mine) don’t forget to leave a review.
hvvsh