Slowly Braised Short Rib: 3 Hour Magic

Slowly braised short rib has a way of transforming a simple meal into an unforgettable experience. I remember the first time I made this dish for my family; the aroma of the rich, savory sauce filling the house was pure magic. The meat, oh, it was so incredibly tender, practically melting off the bone! This recipe for slow cooked beef short ribs is my go-to when I want something truly comforting and impressive, yet surprisingly easy to manage. If you’re looking for an easy braised short ribs recipe that delivers on flavor and tenderness, you’ve found it. Let’s get cooking!

Why You’ll Love This Slowly Braised Short Rib

This recipe for slowly braised short rib is a winner for so many reasons. You’ll adore the incredibly rich and savory flavor that develops during the slow cooking process, making these tender braised short ribs a true delight for your taste buds. It’s surprisingly budget-friendly, as tougher cuts of beef become incredibly tender and delicious when cooked low and slow. Plus, the prep time is minimal, leaving you more time to enjoy your evening. It’s the perfect dish for family dinners because everyone, from kids to adults, raves about how delicious it is. This tender braised short ribs recipe is also a fantastic way to impress guests without spending hours in the kitchen.

Ingredients for Slowly Braised Short Rib

Gathering these ingredients is the first step towards a truly delicious meal. The star of the show is, of course, 3 lbs bone-in short ribs. Don’t be afraid of the bone; it adds so much rich flavor to the braising liquid. For the aromatic base, you’ll need 2 tablespoons olive oil for searing, plus salt and pepper to taste. We’ll build our flavorful beef short rib braising liquid with 1 medium onion, diced, 2 medium carrots, diced, and 2 celery stalks, diced. The garlic, 4 cloves garlic, minced, adds that essential savory punch. To deglaze and add depth, we have 1 cup red wine, 2 cans (28 oz) crushed tomatoes, 2 tablespoons tomato paste, and 2 cups beef broth. Fresh herbs like 2 sprigs fresh thyme and 2 sprigs fresh rosemary, along with 1 bay leaf, infuse the sauce with incredible fragrance. A touch of 1 tablespoon sugar balances the acidity of the tomatoes, and 1 cup whole milk or cream (optional) adds a luxurious finish.

How to Make Slowly Braised Short Rib

1. Step 1: Preheat your oven to 325°F (160°C). This low and slow temperature is key for tender results.
2. Step 2: Generously season the 3 lbs bone-in short ribs with salt and pepper on all sides. Don’t be shy; this creates a beautiful crust.
3. Step 3: In a large Dutch oven or oven-safe pot, heat 2 tablespoons olive oil over medium-high heat. Add the seasoned short ribs and sear them on all sides until deeply browned. This step is crucial for developing flavor, and it’s a foundational part of how to braise short ribs slowly. Remove the ribs from the pot and set them aside.
4. Step 4: Add the diced onion, carrots, and celery to the same pot. Sauté these aromatics until they begin to soften and turn translucent, about 5-7 minutes. This builds the flavor base. Then, add the minced 4 cloves garlic and cook for another minute until fragrant.
5. Step 5: Pour in the 1 cup red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce for about 5 minutes. This deglazing process captures all that delicious caramelized flavor.
6. Step 6: Stir in the 2 cans (28 oz) crushed tomatoes, 2 tablespoons tomato paste, and 2 cups beef broth. Add the 1 tablespoon sugar, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, and 1 bay leaf. This mixture creates your rich braising liquid.
7. Step 7: Place the seared short ribs back into the pot. Nestle them into the sauce, ensuring they are mostly submerged.
8. Step 8: Cover the pot tightly with a lid and carefully transfer it to the preheated oven. This is the best way to cook short ribs for maximum tenderness. Braise for about 2.5 – 3 hours, or until the short ribs are incredibly fork-tender and practically falling off the bone. The aroma will be incredible!
9. Step 9: Carefully remove the pot from the oven. Discard the herb stems and bay leaf. If using, stir in the 1 cup whole milk or cream for a richer sauce.
10. Step 10: Using two forks, shred the tender meat directly in the pot and gently mix it into the sauce. Taste and adjust seasoning with salt and pepper as needed. Your perfectly braised short ribs are ready to serve!

Pro Tips for the Best Slowly Braised Short Rib

I’ve learned a few tricks over the years to ensure my slowly braised short rib turns out absolutely perfect every single time. These simple tips will elevate your dish from good to unforgettable.

• Always sear the short ribs well; this browning is where so much flavor comes from.
• Don’t rush the braising time. Low and slow is the mantra for tender results.
• Using a combination of wine and broth for your braising liquid creates a more complex flavor.
• Taste and adjust seasonings at the end; the braising process can mellow flavors.
• Allowing the braised short ribs to cool slightly before shredding makes them easier to handle.

What’s the secret to perfect fall off the bone short ribs?

The real secret lies in patience and the right braising liquid. Low, slow cooking over several hours breaks down the connective tissues in the beef, making it incredibly tender. Mastering these short rib braising techniques means using enough liquid to keep the meat moist.

Can I make oven braised short ribs ahead of time?

Absolutely! This is one of my favorite meal prep hacks. You can make your oven braised short ribs a day or two in advance. Let them cool completely in the braising liquid, then refrigerate. The flavors actually meld and deepen overnight!

How do I avoid common mistakes with low and slow short rib recipe?

A common pitfall is not searing the ribs properly, missing out on crucial flavor. Another mistake is overcrowding the pot, which steams the meat instead of braising it. Ensure your oven temperature is accurate for a true low and slow short rib recipe.

Best Ways to Serve Slowly Braised Short Rib

There are so many delicious ways to enjoy these slowly braised short rib! They are fantastic served over creamy mashed potatoes or polenta, soaking up all that rich, savory sauce. For a truly satisfying meal, consider serving them with a side of roasted root vegetables like carrots and parsnips, or some tender green beans. These braised short ribs for dinner also make an incredible topping for pasta, like pappardelle or rigatoni, creating a hearty ragu. Don’t forget a crusty baguette to mop up every last bit of that incredible sauce!

Nutrition Facts for Slowly Braised Short Rib

This slowly braised short rib recipe delivers a rich and satisfying meal. A typical serving, about 1 cup of the ragu, offers a good balance of macronutrients.

• Calories: Approx. 450-550 (varies with added cream)
• Fat: Approx. 25-35g
• Saturated Fat: Approx. 10-15g
• Protein: Approx. 30-40g
• Carbohydrates: Approx. 15-20g
• Fiber: Approx. 3-5g
• Sugar: Approx. 8-12g
• Sodium: Approx. 500-700mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Slowly Braised Short Rib

Properly storing your slowly braised short rib ensures you can enjoy those delicious tender beef ribs slow cooked for days to come. Once your short ribs have cooled down completely, which usually takes about an hour or two at room temperature, it’s time to store them. For refrigeration, transfer the short ribs and their rich braising liquid into an airtight container. They’ll keep well in the fridge for about 3 to 4 days. If you want to keep them even longer, freezing is a great option. Portion the short ribs and sauce into freezer-safe containers or heavy-duty freezer bags, and they’ll be good for up to 3 months. To reheat, the best method is to gently warm them on the stovetop over low heat, stirring occasionally, or you can reheat them in a low oven (around 300°F/150°C) until heated through.

Frequently Asked Questions About Slowly Braised Short Rib

Why braise short ribs slowly?

Braising short ribs slowly is the key to unlocking their incredible tenderness and deep flavor. The low, moist heat of braising breaks down the tough connective tissues and collagen in the meat over several hours, transforming them into succulent, melt-in-your-mouth goodness. This process also allows the flavors of the braising liquid to penetrate the meat beautifully.

What temperature to braise short ribs?

For the best results, the ideal what temperature to braise short ribs is generally between 300°F and 350°F (150°C to 175°C). I personally find 325°F (160°C) to be the sweet spot for achieving that perfect, fork-tender texture without drying out the meat. It’s a gentle heat that allows the magic of slow cooking to happen.

Can I use beef broth instead of red wine?

While red wine adds a wonderful depth and complexity to the beef short rib braising liquid, you can certainly substitute it. If you prefer not to use wine, a good quality beef broth or even a combination of beef broth and a splash of balsamic vinegar will work. Just be aware that the flavor profile will be slightly different.

How long to braise short ribs?

The exact how long to braise short ribs can vary depending on the size and thickness of your ribs, but generally, plan for 2.5 to 3 hours at 325°F (160°C). You’re looking for the meat to be incredibly tender and easily pulled apart with a fork. It’s better to err on the side of cooking a little longer than not long enough for that perfect, fall-apart texture.

Variations of Slowly Braised Short Rib You Can Try

Once you’ve mastered this slowly braised short rib recipe, don’t be afraid to get creative! For a truly authentic braised short ribs experience with a different flavor profile, try adding a splash of balsamic vinegar or a few strips of orange zest to the braising liquid for a hint of sweetness and acidity. If you’re looking for a quicker, but still delicious, option, consider a simple short rib braise using a slow cooker; just follow the searing and aromatic steps, then transfer everything to your slow cooker and cook on low for 6-8 hours. For a spicier kick, add some crushed red pepper flakes to the braising liquid. You can also experiment with different herbs like sage or marjoram for unique flavor twists.

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