Slow-Braised Beef Short Ribs
Tender, fall-off-the-bone Slow-Braised Beef Short Ribs simmered with red wine, onions, carrots, and stock for a rich, flavorful, and comforting meal perfect for any occasion.
6 Servings
Ingredients
- 12 bone-in beef short ribs approximately 6 pounds
- Kosher salt and freshly ground black pepper to taste
- ¼ cup extra-virgin olive oil
- 1 yellow onion peeled and chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 1 750 ml bottle dry red wine (such as Zinfandel or Cabernet Sauvignon)
- 6 cups veal stock substitute beef stock if preferred
Instructions
Preheat the oven:
- Set the oven to 350°F (175°C) and allow it to preheat while preparing the remaining ingredients.
Season and brown the short ribs:
- Pat the short ribs dry using paper towels to remove excess moisture. Season generously with kosher salt and freshly ground black pepper on all sides. Heat the olive oil in a large, heavy-bottomed, ovenproof pan or Dutch oven over high heat. Once the oil is shimmering, add the ribs in batches to avoid overcrowding the pan. Sear each side until deeply browned, approximately 2 to 3 minutes per side. Transfer the browned ribs to a plate and set aside.
Sauté the vegetables:
- Pour off any excess fat from the pan, leaving about one tablespoon for cooking. Add the chopped onion, celery, and carrot to the pan. Sauté over medium heat, stirring frequently, until the vegetables are softened and lightly browned, about 5 minutes. Remove the vegetables from the pan and reserve.
Deglaze the pan and reduce the wine:
- Carefully pour the red wine into the pan to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Increase the heat to high and allow the wine to reduce by approximately three-quarters, stirring occasionally, until it becomes thickened and slightly syrupy, about 15 minutes.
Combine and braise:
- Return the seared short ribs and sautéed vegetables to the pan. Add the veal stock (or beef stock) and, if necessary, enough water to fully submerge the ribs. Bring the liquid to a gentle boil, then cover the pan tightly with aluminum foil or a fitted lid. Transfer to the preheated oven and cook for 2 to 2½ hours, or until the meat is tender and easily pulls apart with a fork.
Add the vegetables and finish cooking:
- During the last 30 minutes of braising, stir the reserved vegetables back into the liquid to blend their flavors. Continue to cook until the meat is fully tender and the vegetables are incorporated.
Chill overnight (optional but recommended):
- Allow the ribs to cool completely in their cooking liquid, then cover and refrigerate overnight. This enhances the flavor and allows any excess fat to solidify on the surface.
Remove excess fat and reduce the sauce:
- The next day, remove the solidified fat from the top of the chilled sauce. Place the pan on the stovetop over medium heat and cook, uncovered, until the liquid has reduced by about three-quarters, approximately 1 hour. Continue cooking gently, spooning the sauce over the ribs as it thickens into a glossy glaze. Move the ribs occasionally to prevent sticking.
Serve:
- Serve the Slow-Braised Beef Short Ribs hot, spooning the rich sauce over the top. Pair with mashed potatoes, polenta, or buttered noodles for a hearty, comforting meal.
Notes
This Slow-Braised Beef Short Ribs recipe is naturally gluten-free when prepared with certified gluten-free ingredients. To ensure safety, verify that your stock, wine, and seasonings are free from additives or thickeners containing gluten. If serving with a side dish, opt for gluten-free mashed potatoes, rice, or polenta instead of wheat-based noodles or bread. With these simple adjustments, the dish retains its full depth of flavor while remaining entirely gluten-free.