Fall-Off-the-Bone Oven Braised Beef Short Ribs

beef short ribs

💰Cheaper: chuck roast

Chuck roast is more affordable and still provides a rich flavor when braised.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers similar flavor without alcohol.

beef broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes with water can save costs while still providing flavor.

Start by preparing the mirepoix: dice 1 large onion, 2 small carrots, and 2 small stalks of celery into small, uniform pieces.

Cut a piece of kitchen twine to tie the bouquet garni of rosemary and thyme for easy removal later.

Season 2 pounds of bone-in short ribs with 2 1/2 teaspoons of diamond crystal kosher salt on all sides.

Heat grape seed oil in a large Dutch oven over medium-high heat until shimmering.

Sear the short ribs in batches for 8 to 10 minutes until golden brown on all sides, ensuring not to overcrowd the pan.

Remove the short ribs from the pot and add the mirepoix (onion, carrots, celery) to the pot.

Sweat the vegetables for at least 10 minutes, seasoning with additional kosher salt and black pepper.

Add tomato paste to the vegetables and cook it out, stirring to combine.

Pour in dry red wine and reduce it by half, scraping up the fond from the bottom of the pot.

Nestle the short ribs back into the pot and add the bouquet garni.

Pour in enough chicken stock to cover the short ribs up to 2/3 of their height.

Cover the pot and transfer it to an oven preheated to 300°F (150°C).

Braise the short ribs for about 2 1/2 hours, checking for tenderness with a cake tester.

Once tender, remove the short ribs from the braising liquid and strain the liquid using a fat separator to remove excess fat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens