Fall-off-the-bone tender with rich, savory flavor—like a Michelin star meal made at home!
These Braised Short Ribs are so tender and delicious, they practically make themselves. The deep flavors come from a slow braise in red wine, tomato sauce, and broth, paired with aromatic vegetables for the perfect cozy dinner.
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 4 people
Ingredients
- 4 tbsp olive oil
- 1 celery stick, chopped
- 2 carrots, chopped
- 1 yellow onion, chopped
- 8 beef short ribs
- 1 cup dry red wine (such as Vranac)
- 1 cup tomato sauce
- 2 cups chicken broth
- Salt & pepper, to taste
Instructions
1. Season the Ribs – Generously season the short ribs with salt and pepper, coating all sides.
2. Sauté Vegetables – Preheat oven to 350°F. In an oven-safe pot with a lid, heat 2 tablespoons of oil over medium heat. Add chopped celery, carrots, and onion. Sauté, stirring often, until onions are translucent. Remove vegetables and set aside.
3. Brown the Ribs – Add remaining 2 tablespoons of oil to the pot and increase heat to high. Sear the ribs on all sides until browned, about 45 seconds per side. Remove and set aside.
4. Deglaze & Simmer – Pour in the wine to deglaze the pot, scraping up any browned bits. Boil for about 2 minutes. Add tomato sauce and chicken broth, then let simmer together for 5 minutes.
5. Braise in Oven – Return ribs and vegetables to the pot. Cover with the lid and place in the oven. Cook at 350°F for 1 hour 45 minutes, then reduce heat to 325°F and cook an additional 45 minutes.
6. Rest & Serve – Remove from oven and let rest, covered, for at least 15–20 minutes. Serve ribs over mashed potatoes, spoon the gravy from the pot over the top, and garnish with freshly chopped chives.
NOTES
Vranac wine adds a deep, earthy richness but any full-bodied dry red wine like Cabernet Sauvignon or Merlot works well. You can swap chicken broth for beef broth for a deeper flavor. For an extra smooth sauce, strain the gravy before serving. This dish pairs beautifully with creamy polenta or crusty bread in place of mashed potatoes. Leftovers reheat well the next day and may taste even better!
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Easy Braised Short Ribs
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: Servings: 4 people
Description
These Braised Short Ribs are so tender and delicious, they practically make themselves. The deep flavors come from a slow braise in red wine, tomato sauce, and broth, paired with aromatic vegetables for the perfect cozy dinner.
Ingredients
-
4 tbsp olive oil
-
1 celery stick, chopped
-
2 carrots, chopped
-
1 yellow onion, chopped
-
8 beef short ribs
-
1 cup dry red wine (such as Vranac)
-
1 cup tomato sauce
-
2 cups chicken broth
-
Salt & pepper, to taste
Instructions
1. Season the Ribs – Generously season the short ribs with salt and pepper, coating all sides.
2. Sauté Vegetables – Preheat oven to 350°F. In an oven-safe pot with a lid, heat 2 tablespoons of oil over medium heat. Add chopped celery, carrots, and onion. Sauté, stirring often, until onions are translucent. Remove vegetables and set aside.
3. Brown the Ribs – Add remaining 2 tablespoons of oil to the pot and increase heat to high. Sear the ribs on all sides until browned, about 45 seconds per side. Remove and set aside.
4. Deglaze & Simmer – Pour in the wine to deglaze the pot, scraping up any browned bits. Boil for about 2 minutes. Add tomato sauce and chicken broth, then let simmer together for 5 minutes.
5. Braise in Oven – Return ribs and vegetables to the pot. Cover with the lid and place in the oven. Cook at 350°F for 1 hour 45 minutes, then reduce heat to 325°F and cook an additional 45 minutes.
6. Rest & Serve – Remove from oven and let rest, covered, for at least 15–20 minutes. Serve ribs over mashed potatoes, spoon the gravy from the pot over the top, and garnish with freshly chopped chives.
Notes
Vranac wine adds a deep, earthy richness but any full-bodied dry red wine like Cabernet Sauvignon or Merlot works well. You can swap chicken broth for beef broth for a deeper flavor. For an extra smooth sauce, strain the gravy before serving. This dish pairs beautifully with creamy polenta or crusty bread in place of mashed potatoes. Leftovers reheat well the next day and may taste even better!