Braised Short Ribs Recipe: Comfort Food at Its Best

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What’s your favorite recipe?

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It’s really difficult for me to choose a favorite recipe because I have so many, but there is one dish that always reminds me of the comfort of home—braised beef short ribs.  It’s a meal that left a lasting impression and one that is forever etched in my memory.

I still remember the very first time I tried them at a little Italian restaurant nearby.  I ordered it because it sounded too good to pass up, and it came highly recommended.  After that first bite, I was in awe.  The meat was so tender it practically melted in my mouth, the rich flavors fusing with creamy garlic mashed potatoes and fresh veggies. It was pure comfort food.  It’s the kind that fills your soul with joy, and makes you think that this is exactly what food should be. 

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Once I discovered short ribs, I honestly couldn’t get enough.  I knew I had to try making them at home, though I’ll admit I was intimidated at first.  How could I possibly duplicate that perfect restaurant dish?  But after a little searching online, I found a wonderful recipe on Tastes Better From Scratch, gave it a try, and to my surprise, it turned out beautifully.  Now it’s become a true family favorite.

What I love most is how versatile it is.  I’ll make it for a simple weeknight dinner or for a special dinner party with friends.  There’s nothing like bringing the pot to the table, lifting the lid, and watching everyone’s faces light up as the rich aroma fills the room.  It pairs beautifully with mashed potatoes, creamy polenta, or even buttered noodles.

That’s what makes braised short ribs so special. They’re hearty, comforting, and have a way of turning an ordinary night into something memorable. And every time I make them, I’m reminded of that first delectable bite years ago. 

Braised Beef Short Ribs

When I first made this dish at home, I didn’t expect it to be so simple. The beauty of braised short ribs is that once you get them seared and simmering, the oven does most of the work for you. What comes out is nothing short of magical…fall-off-the-bone tender beef in a rich, savory sauce that tastes like it took far more effort than it really did. This recipe, inspired by Tastes Better From Scratch, has become my go-to. It’s the one I make when I want something cozy and comforting, but also special enough to serve for guests.

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Course: dinner, Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 lbs bone-in beef short ribs
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion
• 2 carrots diced
• 2 celery stalks diced
• 4 garlic cloves minced
• 2 tbsp tomato paste
• 2 cups red wine Pinot Noir works well
• 2-3 cups beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Equipment

• 1 Dutch Oven

Method

 

1. Preheat oven to 350°F (175°C).
2. Pat short ribs dry with paper towels, then season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
4. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
5. Stir in tomato paste and cook for another 2 minutes.
6. Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
7. Return short ribs to the pot. Add beef stock until ribs are just covered. Tuck in thyme, rosemary, and bay leaves.
8. Cover with lid and place in oven. Braise for 2 ½ to 3 hours, until the meat is fall-off-the-bone tender.
9. Remove herbs and skim fat from the surface. Taste and adjust seasoning if needed.

Notes

To Serve: Spoon the short ribs and sauce over mashed potatoes, polenta, or buttered noodles. Don’t forget some crusty bread to soak up that rich sauce!

Tastes Better From Scratch

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