Description
This Braised Short Ribs recipe delivers tender, fall-apart beef in the best rich sauce made with bacon, red wine, and aromatic vegetables. Perfect for a comforting meal served over mashed potatoes, it's a classic slow-cooked dish with deep flavors enhanced by fresh herbs and a hearty braising liquid.
Ingredients
Scale
Meat and Seasoning
- 6 slices bacon
- 5 pounds beef short rib
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
Vegetables and Aromatics
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
Liquids and Herbs
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprigs
- ¼ cup finely chopped fresh parsley
Instructions
- Season the ribs: Let the short ribs come to room temperature. Pat dry with paper towels, then season all sides with kosher salt and freshly cracked black pepper. Set aside.
- Cook the bacon: Slice the bacon into 1-inch pieces. Heat a large pot over medium-low heat and add the bacon. Cook, stirring frequently, until bacon is crispy. Remove with a slotted spoon to a bowl, leaving the bacon grease in the pot.
- Cook the short ribs: Increase heat to medium-high. Add short ribs and sear each side for 1 to 2 minutes until browned all over. Transfer ribs to a plate and set aside.
- Add the veggies: Add chopped onions and carrots to the pot with bacon grease. Cook for 3 to 4 minutes until vegetables soften.
- Add aromatics: Stir in minced garlic and tomato paste, cooking for another minute to combine flavors.
- Add the red wine: Pour in the red wine and simmer for 5 minutes to reduce the liquid by about half.
- Braise the ribs: Return the short ribs to the pot. Add beef broth, crispy bacon, thyme sprigs, and rosemary sprigs. Cover the pot, reduce heat to low, and cook for 2 to 2 ½ hours until meat is very tender and falling apart. Cook longer if needed.
- Finish and serve: Remove pot from heat. Discard herb sprigs and skim off excess fat from the surface. Garnish with chopped fresh parsley and serve the ribs over mashed potatoes with a spoonful of the sauce.
Notes
- Store short ribs with braising liquid in the fridge for 4 to 5 days or freeze up to 3 months; reheat gently to keep meat tender.
- Freeze extra braising liquid in ice cube trays for future use as flavorful soup bases or to drizzle over other dishes.
- Braising is a two-step cooking method involving searing meat then slow cooking it in liquid to break down connective tissue for tenderness.
- For best flavor, let the ribs come to room temperature before seasoning and cooking.
- Serve over creamy mashed potatoes or your favorite side dish to enjoy the rich sauce fully.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 18 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
