Braised Beef Short Ribs: The Ultimate Comfort Food Recipe

There’s something undeniably comforting about a slow-cooked, tender, melt-in-your-mouth braised beef short rib. Perfectly browned on the outside and incredibly juicy and flavorful on the inside, braised short ribs are the epitome of comfort food. Whether you’re serving them for a special occasion or just a cozy family dinner, this recipe will take your culinary skills—and your taste buds—on an unforgettable journey.

In this article, we’ll walk you through how to make braised beef short ribs from scratch, highlighting key techniques, flavors, and tips to ensure your dish turns out perfectly every time. With the right ingredients and a little patience, you’ll be able to create a dish that’s rich, flavorful, and worthy of any dinner table.

Why Braised Beef Short Ribs?

Short ribs are cut from the rib section of beef, typically from the lower part of the rib cage. They are known for their rich, beefy flavor, as well as their abundance of marbled fat, which makes them ideal for braising. When braised slowly at a low temperature, the connective tissue breaks down, and the fat melts, creating a fork-tender, flavorful dish.

Here’s why braised beef short ribs are a favorite:

Tender Texture: The slow-braising process ensures the meat becomes fall-off-the-bone tender, making each bite succulent and juicy.
Rich Flavor: Braising enhances the beef’s natural flavor, creating a deep, savory taste that’s full of umami.
Versatile: Braised short ribs can be paired with a variety of sides, from mashed potatoes to polenta, making them a versatile dish for any occasion.

Ingredients for Braised Beef Short Ribs

The beauty of braised beef short ribs lies in the simplicity of the ingredients. With just a few key components, you can create a dish that’s rich in flavor and texture.

For the Ribs:

4-6 bone-in beef short ribs (about 2-3 lbs)
Salt and pepper (for seasoning)
2 tablespoons vegetable oil (for searing)

For the Braising Liquid:

1 large onion, roughly chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup dry red wine (choose a wine you’d enjoy drinking)
2 cups beef broth (low-sodium preferred)
1-2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar (optional, for depth of flavor)

For Garnish (Optional):

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