Braised Beef Short Ribs – easy, elegant melt-in-your-mouth tender beef loaded with rich flavor simmered in a red wine-cola fresh herb sauce.
Friends, this recipe is ideal for entertaining (think show-stopper!) and any cold-weather Sunday Supper (cozy up to a bowl after the football game).
It’s pretty simple to whip up – then let your Dutch oven do the heavy liftingwhile you deep breathe in some amazing aromas.
Braised Beef Short Ribs are the perfect meal for both the holiday season and the cooler temps we’re facing now and for months to come.
WHY I LOVE THIS RECIPE:
- It’s comforting and irresistibly delicious!
- It seems complicated but is actually really simple.
- It’s ideal for a slow Sunday Supper or when you want a show-stopping entertaining meal without a lot of effort.
- The rich flavor of the sauce and fall-off-the-bone tender beef will truly warm your soul.
- Even if this is your first time making short ribs the step by step instructions are simple to follow.
TIPS FOR THE BEST BRAISED BEEF SHORT RIBS:
- Start with good quality beef short ribs without an excessive amount of fat.
- Sear the beef ribs well – this adds flavor to the dish.
- Allow ample time for the ribs to cook low and slow so the beef is tender.
- This dish can be made a day ahead of time. Before warming the next day, skim any excess fat off the top then reheat.
- Use original Coca-Cola (not zero sugar).
- Original Dr. Pepper can be substituted if that’s your preference.
WHAT KIND OF SHORT RIBS ARE BEST?
I recommend bone-in short ribs because the bone adds flavor to the beef and allows the beef to cook evently. If you can’t find bone in or prefer boneless, they’ll cook the same method.
Short ribs tend to be a fattier cut of beef. They all have some marbling but you don’t want an excessive amount of fat.
WHAT DO I NEED TO MAKE BRAISED BEEF SHORT RIBS?
- bone in beef short ribs
- salt and black pepper
- olive OR vegetable oil (withstands higher heat)
- yellow onion
- carrots
- garlic cloves
- bay leaves
- tomato paste
- cola (original, not diet or Coke Zero)
- beef stock
- worcestershire sauce
- soy sauce
- fresh thyme sprigs
- fresh rosemary sprigs
- dry red wine (cabernet used)
- fresh parsley sprigs
HOW TO MAKE BRAISED BEEF SHORT RIBS:
Preheat the oven to 350 degrees.
Pat beef ribs dry well using paper towels (important for a good sear) then generously season all sides and ends of short ribs with salt and pepper.
Heat oil in a large Dutch oven other ovenproof pot over medium-high heat.
Add beef to the oil, working in batches so you don’t overcrowed the pan. Brown well on all sides of the ribs, then transfer to a large plate.
Reduce to medium heat then add the carrots and onion. Season with salt and pepper and cook for 3-4 minutes (or until they have just started to soften) turning halfway through.
Reduce the heat to low, add minced garlic and cook 1 minute stirring to the garlic doesn’t burn.
Move the vegetables to the edges of the pot then add the tomato paste into the center and cook for 1 minute stirring constantly until a deep red color.
Increase the heat to medium, pour in the wine and cook 3 minutes or until it’s reduced by about half scraping any browned bits off the bottom of the pot.
Add the cola, beef stock, worcestershire sauce, soy sauce and 1/2 teaspoon of salt. Stir to combine.
Return the short ribs to the pot, turning to coat with the liquid which should almost cover the beef.
OVEN BRAISING AND THE SAUCE:
Place whole thyme and rosemary on top, then cover and transfer to the preheated oven for 2 hours.
After 2 hours, reduce heat to 325° uncover and continue braising another 30 minutes or until the meat is fork tender and can gently be pulled from the bones.
Carefully remove the short ribs onto a plate using tongs to keep the meat on the bones. Remove the carrots onto the same plate.
Over medium to medium high heat, bring the liquid to a boil.
If your liquid is too thin, continue boiling (uncovered) to reduce it.
If you prefer an even thicker sauce mix 1 tablespoon flour and 2 tablespoons water together in a small bowl creating a slurry. Slowly whisk the slurry into the sauce.
If the liquid is too thick, add another splash of beef stock.
Stir in the chopped parsley then taste and adjust for salt and pepper.
Serve right away with any of the sides below or your favorites.
WHAT TO SERVE WITH BRAISED BEEF SHORT RIBS:
Risotto
Enjoy!
Let’s cook together!
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@agoudalife OR #agoudalife
Braised Beef Short Ribs
Equipment
- large dutch oven or other oven-safe pot with lid
Ingredients
- 3-4 pounds beef short ribs
- salt and pepper to taste
- 2 tablespoons oil olive OR vegetable
- 1 medium yellow onion quartered
- 4 medium carrots orange OR rainbow cut in 2" pieces
- 3 medium cloves garlic minced
- 1 large bay leaf or a couple of smaller ones
- 2 tablespoons tomato paste
- 1 cup Cola original, not diet or Coke Zero
- 2 1/2 cups beef stock
- 1 tablespoon worcestershire sauce
- 1 tablespoon soy sauce
- 2-3 sprigs fresh thyme leave whole
- 1 large sprig rosemary
- 1 cup dry red wine cabernet used
- 3 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 350 degrees. Pat beef ribs dry well using paper towels (important for a good sear) then generously season all sides and ends of short ribs with salt and pepper.
- Heat oil in a large Dutch over medium-high heat. Add beef working in batches so you don’t overcrowed the pan. Brown well on all sides of the ribs, then transfer to a large plate.
- Reduce to medium heat then add the carrots and onion. Season with salt and pepper and cook for 3-4 minutes (or until they have just started to soften) turning halfway through.
- Reduce heat to low, add minced garlic and cook 1 minute stirring to the garlic doesn’t burn.
- Move vegetables to the edges of the pot then add the tomato paste into the center and cook for 1 minute stirring constantly until a deep red color.
- Increase heat to medium, pour in the wine and cook 3 minutes or until it’s reduced by about half scraping any browned bits off the bottom of the pot.
- Add Cola, beef stock, worcestershire sauce, soy sauce and 1/2 teaspoon of salt. Stir to combine.
- Return the short ribs to the pot, turning to coat with the liquid (which should almost cover the beef).
Braising:
- Place whole thyme and rosemary on top, then cover and transfer to then oven for 2 hours.
- After 2 hours, reduce heat to 325° uncover and continue braising another 30 minutes or until the meat is fork tender and can gently be pulled from the bones.
- Carefully remove short ribs onto a plate using tongs to keep the meat on the bones. Remove the carrots onto the same plate.
The Sauce:
- Bring liquid to a boil over medium-medium high heat. If your liquid is too thin, continue boiling (uncovered) to reduce it.If you prefer an even thicker sauce mix 1 tablespoon flour and 2 tablespoons water together in a small bowl creating a slurry. Slowly whisk the slurry into the sauce.
- If the liquid is too thick, add another splash of beef stock.
- Stir in the chopped parsley, taste and add salt and pepper to your preference. Serve hot with your favorite sides.