Braised Short Ribs

Total Time Prep: 30 min. Bake: 1-1/2 hours
Yield 8 servings
Test Kitchen Approved
Don't be intimidated by their rustic elegance: Braised short ribs are surprisingly easy to make! Serve the fall-off-the-bone-tender meat with gravy and mashed potatoes or polenta.

Ingredients

  • 4 pounds bone-in beef short ribs
  • 1 teaspoon pepper, divided
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 3 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 large yellow onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 garlic clove, minced
  • 1 cup dry red wine or reduced-sodium beef broth
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 1 fresh rosemary sprig
  • 1 fresh oregano sprig
  • 1 bay leaf

Directions

  1. Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
  2. Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter. Discard herbs. If desired, strain vegetables from cooking liquid; skim fat and thicken for gravy.

Nutrition Facts

1 serving.: 310 calories, 19g fat (7g saturated fat), 66mg cholesterol, 507mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 20g protein.

This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC