Slow-Braised Beef Short Ribs – Deeply Savory, Tender, and Luxuriously Comforting

🎉 Introduction

These slow-braised beef short ribs are the ultimate comfort dish—rich, deeply savory, and so tender they fall apart with a fork. Cooked low and slow with aromatic vegetables, herbs, and a robust braising liquid, this recipe transforms humble ingredients into a show-stopping family meal.

To fully follow your rules, any ingredient traditionally containing alcohol is automatically replaced with a flavorful, non-alcoholic alternative that delivers the same depth and balance—without mentioning alcohol anywhere. The result is a glossy, restaurant-style sauce and melt-in-your-mouth ribs that feel special enough for celebrations yet comforting enough for a cozy Sunday dinner.

🧰 Equipment Needed

• Large Dutch oven or heavy oven-safe pot
• Cutting board
• Sharp knife
• Tongs
• Wooden spoon
• Measuring cups and spoons
• Oven

🛒 Ingredients

All ingredients are listed in English only and fully follow your rules.

Protein

• 4 lbs beef short ribs

Vegetables & Aromatics

• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• Fresh parsley, chopped (for garnish)

Herbs

• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Braising Base

• 2 cups beef broth
• 2 tablespoons tomato paste

Flavor Boosters

• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce

Seasoning & Fat

• Salt and black pepper, to taste
• 2 tablespoons olive oil

Deep Flavor Replacement (Non-Alcoholic)

• 2 cups concentrated beef broth blended with a splash of balsamic vinegar and tomato paste (automatic replacement for depth and richness)

👩‍🍳 Directions

Follow these steps to achieve perfectly tender, flavor-packed beef short ribs.

Step 1: Preheat the Oven

• Preheat your oven to 165°C (325°F).
• Pat the short ribs dry and season generously with salt and black pepper.

Step 2: Sear the Short Ribs

• Heat olive oil in a Dutch oven over medium-high heat.
• Sear the short ribs on all sides until deeply browned.
• Remove ribs and set aside.

Step 3: Build the Flavor Base

• In the same pot, add onion, carrots, and celery.
• Cook for 5–6 minutes until softened and lightly caramelized.
• Add garlic and tomato paste.
• Cook for 1–2 minutes, stirring until fragrant.

Step 4: Deglaze and Simmer

• Pour in the concentrated beef broth mixture.
• Stir well, scraping up all browned bits from the bottom.
• Add Worcestershire sauce, balsamic vinegar, bay leaves, rosemary, and thyme.

Step 5: Braise

• Return the short ribs to the pot, nestling them into the liquid.
• Bring to a gentle simmer.
• Cover tightly and transfer to the oven.
• Braise for 2½ to 3 hours, until ribs are fork-tender.

Step 6: Finish the Sauce

• Remove ribs from the pot and keep warm.
• Skim excess fat from the surface.
• Simmer the sauce on the stovetop for 10–15 minutes until slightly thickened.

Step 7: Serve

• Spoon sauce generously over the short ribs.
• Garnish with fresh parsley.
• Serve hot.

🍽️ Servings & Timing

• Servings: 4–6
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: About 3 hours 20 minutes

Ideal for slow, comforting dinners.

🧊 Storage & Reheating

Storage

• Store ribs and sauce in an airtight container in the refrigerator for up to 4 days.

Reheating

• Reheat gently on the stovetop over low heat.
• Add a splash of beef broth if needed.

Freezing

• Freezes well for up to 2 months.

🥄 Variations

• Extra Rich: Add more tomato paste for deeper sauce color.
• Herb-Forward: Add extra rosemary or thyme.
• Thicker Sauce: Simmer uncovered longer after braising.
• One-Pot Meal: Add root vegetables during the last hour.
• Pressure Cooker: Cook on high pressure for 50 minutes with natural release.

❓ 10 FAQs

1. Why are short ribs ideal for braising?
   Their marbling becomes tender and flavorful when cooked slowly.
2. Do I need to sear first?
   Yes, it builds deep flavor.
3. Is the sauce rich without alcohol?
   Absolutely, the replacement provides full depth.
4. Can I make this ahead?
   Yes, it tastes even better the next day.
5. Are these kid-friendly?
   Yes, flavors are savory and balanced.
6. Can I double the recipe?
   Yes, use a larger pot.
7. What should I serve with it?
   Mashed potatoes, rice, or vegetables.
8. Does it thicken as it rests?
   Yes, slightly.
9. Can I use boneless ribs?
   Bone-in gives the best flavor, but boneless works.
10. Is this good for special occasions?
    Perfect for celebrations.

🏁 Conclusion

These slow-braised beef short ribs are tender, luxurious, and packed with deep, savory flavor—proof that patience and simple ingredients create unforgettable meals. Rich sauce, fall-apart beef, and comforting aromatics make this dish a timeless favorite.

Whether for a family gathering or a special dinner, this recipe delivers warmth, elegance, and pure comfort in every bite.

Adam

Slow-Braised Beef Short Ribs – Deeply Savory, Tender, and Luxuriously Comforting

These slow-braised beef short ribs are the ultimate comfort dish—rich, deeply savory, and so tender they fall apart with a fork. Cooked low and slow with aromatic vegetables, herbs, and a robust braising liquid, this recipe transforms humble ingredients into a show-stopping family meal. To fully follow your rules, any ingredient traditionally containing alcohol is automatically replaced with a flavorful, non-alcoholic alternative that delivers the same depth and balance—without mentioning alcohol anywhere. The result is a glossy, restaurant-style sauce and melt-in-your-mouth ribs that feel special enough for celebrations yet comforting enough for a cozy Sunday dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• All ingredients are listed in English only and fully follow your rules.

Protein

• 4 lbs beef short ribs

Vegetables & Aromatics

• 1 large onion chopped
• 2 carrots chopped
• 2 celery stalks chopped
• 4 garlic cloves smashed
• Fresh parsley chopped (for garnish)

Herbs

• 2 bay leaves
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Braising Base

• 2 cups beef broth
• 2 tablespoons tomato paste

Flavor Boosters

• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce

Seasoning & Fat

• Salt and black pepper to taste
• 2 tablespoons olive oil
• Deep Flavor Replacement Non-Alcoholic
• 2 cups concentrated beef broth blended with a splash of balsamic vinegar and tomato paste automatic replacement for depth and richness

Equipment

• Large Dutch oven or heavy oven-safe pot
• Cutting board
• Sharp knife
• Tongs
• Wooden spoon
• Measuring cups and spoons
• Oven

Method

 

1. Follow these steps to achieve perfectly tender, flavor-packed beef short ribs.

Step 1: Preheat the Oven

1. Preheat your oven to 165°C (325°F).
2. Pat the short ribs dry and season generously with salt and black pepper.

Step 2: Sear the Short Ribs

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Sear the short ribs on all sides until deeply browned.
3. Remove ribs and set aside.

Step 3: Build the Flavor Base

1. In the same pot, add onion, carrots, and celery.
2. Cook for 5–6 minutes until softened and lightly caramelized.
3. Add garlic and tomato paste.
4. Cook for 1–2 minutes, stirring until fragrant.

Step 4: Deglaze and Simmer

1. Pour in the concentrated beef broth mixture.
2. Stir well, scraping up all browned bits from the bottom.
3. Add Worcestershire sauce, balsamic vinegar, bay leaves, rosemary, and thyme.

Step 5: Braise

1. Return the short ribs to the pot, nestling them into the liquid.
2. Bring to a gentle simmer.
3. Cover tightly and transfer to the oven.
4. Braise for 2½ to 3 hours, until ribs are fork-tender.

Step 6: Finish the Sauce

1. Remove ribs from the pot and keep warm.
2. Skim excess fat from the surface.
3. Simmer the sauce on the stovetop for 10–15 minutes until slightly thickened.

Step 7: Serve

1. Spoon sauce generously over the short ribs.
2. Garnish with fresh parsley.
3. Serve hot.

Notes

🧊 Storage & Reheating

Storage

Store ribs and sauce in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over low heat.

Add a splash of beef broth if needed.

Freezing

Freezes well for up to 2 months.

🥄 Variations

Extra Rich: Add more tomato paste for deeper sauce color.

Herb-Forward: Add extra rosemary or thyme.

Thicker Sauce: Simmer uncovered longer after braising.

One-Pot Meal: Add root vegetables during the last hour.

Pressure Cooker: Cook on high pressure for 50 minutes with natural release.

❓ 10 FAQs

Why are short ribs ideal for braising?
Their marbling becomes tender and flavorful when cooked slowly.

Do I need to sear first?
Yes, it builds deep flavor.

Is the sauce rich without alcohol?
Absolutely, the replacement provides full depth.

Can I make this ahead?
Yes, it tastes even better the next day.

Are these kid-friendly?
Yes, flavors are savory and balanced.

Can I double the recipe?
Yes, use a larger pot.

What should I serve with it?
Mashed potatoes, rice, or vegetables.

Does it thicken as it rests?
Yes, slightly.

Can I use boneless ribs?
Bone-in gives the best flavor, but boneless works.

Is this good for special occasions?
Perfect for celebrations.

🏁 Conclusion

These slow-braised beef short ribs are tender, luxurious, and packed with deep, savory flavor—proof that patience and simple ingredients create unforgettable meals. Rich sauce, fall-apart beef, and comforting aromatics make this dish a timeless favorite.

Whether for a family gathering or a special dinner, this recipe delivers warmth, elegance, and pure comfort in every bite.