Slow-Braised Short Ribs
Short ribs are the cut that teaches you what time does to beef. There is no shortcut and no need for one: brown them properly, add aromatics and liquid, then let the oven work for three hours. What comes out is dark, glossy and falling off the bone.
- Cut
- Short Ribs
- Difficulty
- Medium
- Prep
- 20 min
- Cook
- 3 hr
- Total
- 3 hr 20 min
- Serves
- 4
- Season
- Fall / Winter
- Method
- Braise
Ingredients
- 3½ lb Alaron Farms bone-in beef short ribs
- 2 tsp kosher salt
- 1 tsp coarse black pepper
- 2 tbsp neutral cooking oil
- 1 yellow onion, diced
- 3 carrots, cut into 2-inch lengths
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1½ cups dry red wine (or beef stock if you'd rather skip the wine)
- 2 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
What You'll Need
- Heavy Dutch oven with a tight-fitting lid
- Tongs
- Instant-read meat thermometer
- Fine-mesh strainer (if making a sauce from the braising liquid)
Before You Start
- Pat the short ribs completely dry and season all sides with the salt and pepper.
- Let them sit at room temperature for 20–30 minutes before searing so the outside isn't fridge-cold.
- Preheat the oven to 325°F.
Method
- 01
Brown the ribs
Heat the oil in the Dutch oven over medium-high. Sear the short ribs in batches, 3–4 minutes per side, until deeply browned on all surfaces. Don't rush this and don't crowd the pan — the browned crust is the entire flavor base of the dish. Move the finished ribs to a plate.
- 02
Build the base
Pour off all but about a tablespoon of fat. Add the onion and carrots and cook 5–6 minutes until softened. Add the garlic and cook 30 seconds, then stir in the tomato paste and cook another minute until it darkens.
- 03
Deglaze
Pour in the red wine and scrape the bottom of the pot firmly with a wooden spoon to lift every browned bit. Simmer 3–4 minutes until the wine reduces by about half.
- 04
Braise
Return the ribs to the pot along with any collected juices. Add the beef stock, thyme and bay leaves. The liquid should come about two-thirds of the way up the ribs — not cover them. Bring to a bare simmer, cover, and transfer to the oven.
- 05
Cook low and slow
Braise for 2½–3 hours, turning the ribs once at the halfway point. They're done when a fork slides in with almost no resistance and the meat is pulling away from the bone. Check at 2½ hours rather than trusting the clock.
- 06
Rest and skim
Let the pot sit off the heat for 15 minutes. Spoon the fat off the surface of the braising liquid, or strain the liquid into a saucepan and reduce it over medium heat for 10 minutes to make a sauce.
Kitchen Notes
- Browning is not optional. Skipping the sear gives you gray meat and thin flavor — the Maillard crust is doing the work here.
- The liquid should come up about two-thirds of the way up the ribs. Fully submerged short ribs turn stringy.
- Short ribs are better the next day. Cool, refrigerate overnight, lift off the solid fat, and reheat gently.
- For food-safety guidance on beef, follow the USDA's current minimum internal temperature recommendations. A three-hour braise takes these well past any minimum.
How to Serve It
- Serve over creamy polenta, buttered egg noodles, or mashed potatoes to catch the sauce.
- A sharp gremolata or a spoonful of horseradish cuts through the richness.
- Roasted root vegetables alongside make it a complete cold-weather dinner.
Storage & Leftovers
- Refrigerate within 2 hours in a covered container and use within 3–4 days. The flavor improves overnight.
- Freeze braised short ribs with their liquid for up to 3 months; thaw in the refrigerator.
- Reheat covered at 325°F with a splash of stock so they don't dry out.
Using Another Cut?
Chuck Roast
Cut into 3-inch chunks and follow the same method, adding 30 minutes.
Boneless Short Ribs
Same method, reduce braise time by about 30 minutes.
Short Ribs, delivered from the farm.
Choose the Alaron Farms box that fits your household, set your delivery rhythm and tell us how your family likes to cook.