Our Favorite Braised Short Ribs
These braised short ribs cook for 3 hours and come out incredibly tender and delectable. Serve them up with some creamy mashed potatoes and it's a dream come true for any meat and potato lover. Don't be alarmed that these tender, fall apart pieces of meat are so dark they kinda look burnt, they are most certainly not. It's just because they're cooked in red wine and beef stock,so they absorb all those dark rich colors in taste and flavor.
This dish will definitely become a favorite.
Tip: I love to buy my short ribs at Costco, as they offer great pricing for a pack of approximately 8 ribs (boneless ribs), so even if you don't need that many, this dish will reheat or and freeze beautifully.
Onto the recipe!!!
- 8 short ribs (boneless but you can always use bone in) approximately 2 pounds
- Kosher salt and freshly cracked pepper
- 3 Tablespoons of butter (divided, 2 Tbsp to sear the short ribs, 1 Tbsp to finish the sauce with)
- 1 bottle of red wine (something you would drink. We love Menage a Trois is my personal favorite...totally drinkable and wonderful to cook with)
- 4 cups of beef broth (you may also use vegetable stock)...just enough stock to cover the meat. Note: It could be less than 4 cups.
- 4 cloves of garlic, peeled and smashed
- Preheat oven to 325 degrees
- Pat the ribs dry with a paper towel and season generously with salt and pepper.
- Heat 2 Tablespoons of the butter in a large Dutch oven over med-high heat. Add the ribs and brown on all sides , approximately 2-3 minutes. (You may need to do this in batches in order to not crowd the pan, you want a nice browning on the meat).
- Transfer all the ribs to a plate and add the smashed garlic and cook for 1-2 minutes. Don't brown it, just cook enough to soften and release the flavor.
- Then pour in the bottle of wine and bring to a boil and reduce to about one cup, about 15 minutes.
- Add the ribs and any accumulated juices back into the pot along with enough stock to cover the meat.
- Reduce the heat and bring to a simmer, then cover the pot and transfer to the oven to braise for 3 hours or until the meat is completely tender. (you can pull apart with a fork)
- Transfer the ribs to a plate and tent with foil to keep warm.
- Strain out the garlic, then simmer the braising liquid , skimming the fat off as necessary, until thickened, about 10 minutes.
** I like to use a fat separator ** see note below, then simmer the braising liquid for 10 minutes.
- Stir in the remaining Tablespoon of butter
- Taste for seasoning and add salt and pepper if needed.
Below is a separator like the one I have.**