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Braised Beef Short Ribs for an Anniversary Dinner

Please note the OVERNIGHT marinating time
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main
Cuisine: Beef Short Ribs
Keyword: beef short ribs, braised beef short ribs
Servings: 4
Author: Hip Foodie Mom

Equipment

  • Dutch oven with lid

Ingredients

  • 2 tablespoons olive oil
  • 4 to 6 flanken-style short ribs with bones cut 2 inches thick
  • Kosher salt and freshly ground pepper
  • 1 large onion finely chopped
  • 2 carrots sliced
  • 3 celery ribs sliced
  • 3 garlic cloves sliced thickly
  • 1 750-milliliter bottle dry red wine such as a Cabernet Sauvignon (use a good one! You always want to use a wine that you would enjoy drinking.)
  • 4 thyme sprigs
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 3 cups beef stock

Instructions

  • In a pot or Dutch oven over medium high heat, add the olive oil and let the pot get hot. Season the beef short ribs with salt and pepper all over, on both sides. Add them to the pot and cook, flipping every 4 minutes, until browned and crusty on all sides, for about 15 to 18 minutes. Transfer the ribs to a shallow baking dish in a single layer to set aside.
  • Add the onion, carrots, celery and garlic to the pot (with all the lovely brown bits) and cook over low heat, stirring occasionally, until very soft and lightly browned, about 18 to 20 minutes. Add the wine and thyme, rosemary and a bay leaf and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.*
  • When ready to cook, preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron Dutch oven. Add the beef stock and bring to a boil. Cover and cook in the lower third of the oven for 1 to 1 1/2 hours, or until the meat is tender but not falling apart. Check your ribs after one hour. Uncover and braise for another 30 to 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
  • Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; (there should be about 2 cups of sauce).
  • Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 5 minutes. Watch your meat and make sure it does not burn. Transfer the meat to plates, spoon the sauce on top and serve. You can serve with mashed potatoes, buttered noodles or crusty bread.

Notes

*if you don't have time for the overnight marinade, check out the recipe link below.