Description
Slow-Braised Beef Short Ribs are fall-off-the-bone tender, cooked low and slow in a savory red wine sauce with herbs, onions, and mushrooms. Serve them over creamy mashed potatoes for the ultimate comfort food dinner.
Ingredients
8–10 bone-in beef short ribs
Coarse sea salt & black pepper
1½ cups all-purpose flour
Avocado oil or other high-heat cooking oil
2 tbsp butter
10 white mushrooms, sliced
1 large sweet onion, diced
5 garlic cloves, minced
1 tsp salt
Ground black pepper, to taste
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
¾ cup red wine (e.g. Cabernet)
½ cup tomato paste
2 cups beef broth
Up to 1 cup additional beef broth, if needed
Fresh thyme for garnish
1 recipe Butter Mashed Potatoes (for serving)
Instructions
- Prep & Season: Pat short ribs dry. Generously season all sides with coarse sea salt & black pepper.
- Flour Coating: Put flour in a bowl. Coat each short rib in flour, tapping off the excess.
- Brown Ribs: Heat a large stainless or cast‑iron pan over medium‑high with oil. Brown ribs in batches (4–5 at a time) for about 8–10 minutes total, ensuring all sides are nicely browned. Remove and set aside.
- Sauté Veggies: In a braising pan on medium heat, melt butter. Sauté mushrooms and onions 4–6 minutes until tender. Stir in garlic and cook 1 more minute. Season with 1 tsp salt, pepper, rosemary, and thyme.
- Build Sauce: Add red wine and tomato paste; whisk together. Cook for a couple of minutes to let flavors meld. Then pour in the 2 cups beef broth, stirring.
- Return Ribs & Braise: Place short ribs back into the pan, meat side down. Bring sauce back to a simmer. Cover tightly, reduce heat to low.
- Slow Cook: Braise ribs for about 3 to 3 ½ (even up to 4) hours, until meat is ultra‑tender and pulls away from bone easily. If sauce reduces too much, add extra beef broth (½–1 cup) as needed.
- Finish & Skim Fat: When ribs are done, remove from heat. Tilt pan, skim off fat that rises to top into a container. Let fat cool then discard properly.
- Prepare Mashed Potatoes: About 30 minutes before ribs finish, make the butter mashed potatoes.
- Serve: Plate 1 large (or 2 small) ribs over mashed potatoes, spoon extra sauce over, garnish with fresh thyme.
Notes
- Use a cast iron pan for best browning.
Adjust liquid during braising if it reduces too much.
Leftovers freeze beautifully.
You can also cook this in a pressure cooker or slow cooker.
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1–2 ribs with sauce (without potatoes)
- Calories: 542 kcal
- Sugar: 5 g
- Carbohydrates: 30 g
- Protein: 42 g