Braised Short Ribs: a hearty, cozy, family favorite to make when it’s cold outside
Nothing beats homemade slow-cooked braised short ribs when the temperatures dip. The melt-in-your-mouth, ultra-tender rib meat falls off the bone and has such an incredible flavor thanks to gentle braising in red wine and broth with herbs and aromatic veggies like onions and carrots.
Braised short ribs are not only oh-so-tasty, it's a deeply nourishing comfort dish to cook when you need a hearty pick-me-up. Serve your homemade red wine braised short ribs with your favorite side dishes – potatoes, rice, noodles, and of course, plenty of crusty bread for mopping up all the heavenly sauce.
Essential Tips for Making Out-of-this-World Braised Short Ribs
Use an inexpensive dry red wine for this recipe. Varieties like Merlot, Malbec, Syrah, or Sangiovese are ideal.
If you don't want to use wine in this recipe, try non-alcoholic wine, grape, cranberry, pomegranate juice, or beef or veal stock.
Watching your salt intake? Use low-sodium stock.
To make slow cooker braised ribs, cook on low for 6 to 8 hours or on high for 4 to 6 hours or until the meat is fork-tender and falling off the bone.
To make Instant Pot braised ribs, cook on high for 45 minutes, followed by a 10 to 15-minute natural release.
What to Serve with Braised Short Ribs
Anything goes when it comes to braised short ribs. Serve them over rice, noodles, pasta, polenta, mashed potatoes, mashed cauliflower, or cauliflower rice. Don't forget a helping of roasted veggies or green salad, plus French bread, dinner rolls, or homemade sourdough to mop up your plate.
How to Store Braised Short Ribs
Keep your braised short ribs in an airtight container in the fridge and enjoy within 3 days.
How to Make Braised Short Ribs
Preheat your oven to 350F.
Preheat your oven to 350F.
Pour the flour onto a plate. Season the ribs with salt and pepper, then lightly roll them in the flour to coat.
Pour the flour onto a plate. Season the ribs with salt and pepper, then lightly roll them in the flour to coat.
Heat a Dutch oven. Add the pancetta and fry over medium heat until crisp. Remove with a slotted spoon and place in a bowl.
Heat a Dutch oven. Add the pancetta and fry over medium heat until crisp. Remove with a slotted spoon and place in a bowl.
Mix the olive oil with the rendered pancetta fat. Turn the heat up to high, then brown the ribs on each side for 45 seconds to a minute. Set aside, then lower heat to medium.
Mix the olive oil with the rendered pancetta fat. Turn the heat up to high, then brown the ribs on each side for 45 seconds to a minute. Set aside, then lower heat to medium.
Sauté carrots, shallots, and onions in the Dutch oven for 2 minutes, stirring occasionally.
Sauté carrots, shallots, and onions in the Dutch oven for 2 minutes, stirring occasionally.
Add the ribs to the pot.
Add the ribs to the pot.
Pour in the broth.
Pour in the broth.
Deglaze the pot with the wine. Bring to a boil and cook for 2 minutes.
Deglaze the pot with the wine. Bring to a boil and cook for 2 minutes.
Add thyme and rosemary.
Add thyme and rosemary.
Season with additional salt and pepper to taste.
Season with additional salt and pepper to taste.
Add the pancetta.
Add the pancetta.
Cover the Dutch oven with a lid.
Cover the Dutch oven with a lid.
Place the pot in the oven and cook for 2 hours. After 2 hours, lower the heat to 325F and cook for 30 to 45 minutes more or until the ribs are fork-tender. Take the pot out of the oven.
Place the pot in the oven and cook for 2 hours. After 2 hours, lower the heat to 325F and cook for 30 to 45 minutes more or until the ribs are fork-tender. Take the pot out of the oven.
Allow the meat to rest for 20 minutes before serving. Before serving, skim off any fat with a spoon. Serve and enjoy!
