Tender Oven Braised Beef (Printable)

Fork-tender beef short ribs braised in red wine with herbs and aromatic vegetables for a rich, comforting meal.

# What You Need:

→ Meats

01 - 4 lbs bone-in beef short ribs

→ Vegetables

02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 1 large yellow onion, diced
05 - 4 cloves garlic, minced

→ Liquids

06 - 1 cup dry red wine
07 - 2 cups beef broth (gluten-free labeled if needed)
08 - 1 tbsp tomato paste

→ Herbs & Seasonings

09 - 2 sprigs fresh rosemary
10 - 3 sprigs fresh thyme
11 - 2 bay leaves
12 - 1 tsp kosher salt, plus more for seasoning
13 - 1/2 tsp black pepper, plus more for seasoning

→ Oils

14 - 2 tbsp olive oil

# How to Make It:

01 - Preheat oven to 325°F. Position the rack in the lower third of the oven for even heat distribution.
02 - Pat the short ribs thoroughly dry with paper towels. Season all sides generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches without crowding the pot, browning on all sides for about 2 to 3 minutes per side. Transfer the seared ribs to a plate and set aside.
04 - Add the diced carrots, celery, and onion to the Dutch oven. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for an additional minute until fragrant.
05 - Pour in the dry red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Bring the liquid to a boil and let it reduce by half, approximately 5 minutes, to concentrate the flavors.
06 - Return the seared short ribs to the pot along with any accumulated juices. Add the beef broth, rosemary sprigs, thyme sprigs, and bay leaves. The liquid should come up nearly to the top of the meat. Bring to a gentle simmer on the stovetop, then cover with a tight-fitting lid.
07 - Transfer the covered Dutch oven to the preheated oven. Braise for 2 hours and 45 minutes to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
08 - Remove the Dutch oven from the oven. Carefully transfer the short ribs and vegetables to a serving platter. Skim excess fat from the braising liquid and discard the herb sprigs and bay leaves. Ladle the sauce generously over the ribs and serve hot.

# Expert Tips:

01 -
  • The meat literally falls off the bone with zero effort, and the sauce tastes like you spent all day tending a restaurant kitchen.
  • Most of the cooking time is hands off in the oven, so you can actually enjoy your own dinner party instead of being chained to the stove.
02 -
  • Do not rush the sear because that deep brown crust is where half the flavor lives, and pale ribs will taste flat no matter how long you braise them.
  • Keep the lid on tight during braising because the steam trapped inside is what makes the connective tissue break down into silky tenderness.
03 -
  • Marinate the ribs in wine and herbs overnight in your fridge and you will be amazed at how much deeper the flavor becomes.
  • Let the ribs rest in their sauce for ten minutes before serving so the meat reabsorbs some of the liquid and stays incredibly juicy.

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