One-Pot Braised Short Ribs
This classic recipe for braised short ribs will show you just how easy it is to create a dish that tastes like it took all day. The key is a low and slow braise, which transforms tough cuts of meat into a fork-tender, melt-in-your-mouth masterpiece. By adding carrots and potatoes directly to the pot, you create a rustic, hearty, and complete one-pan meal, with the vegetables absorbing all the rich, savory flavors of the red wine and beef broth. This dish is the perfect comfort food for a chilly evening and is sure to become a favorite in your cooking rotation.
Why I think you should make it!
For a dish that feels both elevated and deeply comforting, look no further than this braised short ribs recipe. It’s the kind of meal that promises to warm you from the inside out, making it perfect for a cozy weekend dinner or a special occasion. The magic lies in the slow-braising process, which ensures the short ribs emerge from the oven incredibly tender, practically falling off the bone. By searing the meat first, you lock in a beautiful depth of flavor, which then melds with the aromatic vegetables and rich red wine-based sauce to create an unforgettable culinary experience.
What truly sets this recipe apart is its one-pot convenience. The addition of carrots and potatoes means you have a complete, well-balanced meal simmering away in a single pot. The vegetables become infused with the savory, complex flavors of the braising liquid, transforming them from simple sides into star components of the dish. This method not only simplifies cleanup but also ensures every bite is a harmonious combination of tender meat, perfectly cooked vegetables, and a luscious, spoonable sauce. It’s a foolproof recipe that delivers impressive results, making it an excellent choice for both novice cooks and seasoned home chefs alike.
Now Lets Get Cooking!
Prep the ribs
Pat the short ribs dry with a paper towel and season generously on all sides with salt and pepper
Sear the ribs
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding the pot, sear the short ribs on all sides until a deep brown crust forms. This step is crucial for developing a rich flavor. Remove the seared ribs to a plate and set aside.
Sauté the vegetables
Reduce the heat to medium. Add the diced onion, carrots, and celery (if using) to the same pot. Sauté, stirring frequently, until the vegetables begin to soften and become slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Create the sauce base
Stir in the tomato paste and flour, cooking for 1-2 minutes while stirring constantly. This cooks out the raw flour taste and helps to thicken the sauce later.
Deglaze the pot
Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Bring the wine to a boil and let it cook for a few minutes to reduce slightly.
Add the braising liquid and herbs
Stir in the beef broth, bay leaves, and fresh thyme sprigs. Return the seared short ribs and any accumulated juices to the pot. The ribs should be mostly submerged in the liquid.
Braise in the oven
Bring the liquid to a simmer on the stovetop. Once simmering, cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (160°C). Cook for 2 to 2.5 hours, or until the meat is very tender and begins to fall off the bone.
Add the potatoes
After the ribs have been cooking for about 2 hours, add the halved or quartered potatoes to the pot. Stir gently to nestle them into the braising liquid. Replace the lid and continue to cook for another 30-45 minutes, or until the potatoes are fork-tender.
Rest and serve
Once everything is cooked through, carefully remove the pot from the oven. Let the dish rest for 10-15 minutes with the lid on. Discard the thyme sprigs and bay leaves. Skim any excess fat from the top of the sauce.
Final touches
The potatoes and carrots should be incredibly tender and flavorful from cooking in the braising liquid. The short ribs should be so tender they practically fall apart. Serve the short ribs, potatoes, and carrots in a bowl, spooning the rich, delicious sauce over the top.
The Recipe
One-Pot Braised Short Ribs
Ingredients
- Ingredients
- 3-4 lbs bone-in beef short ribs
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion diced
- 2-3 medium carrots chopped into 1-inch pieces
- 2 stalks celery chopped (optional, for a more classic mirepoix base)
- 4-6 cloves garlic minced
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 2 cups dry red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon
- 4 cups beef broth low sodium
- 2 bay leaves
- 2 sprigs fresh thyme
- 1.5 lbs small potatoes like baby red potatoes or Dutch Yellow potatoes, halved or quartered
Instructions
- Instructions
- Prep the ribs: Pat the short ribs dry with a paper towel and season generously on all sides with salt and pepper.
- Sear the ribs: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding the pot, sear the short ribs on all sides until a deep brown crust forms. This step is crucial for developing a rich flavor. Remove the seared ribs to a plate and set aside.
- Sauté the vegetables: Reduce the heat to medium. Add the diced onion, carrots, and celery (if using) to the same pot. Sauté, stirring frequently, until the vegetables begin to soften and become slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Create the sauce base: Stir in the tomato paste and flour, cooking for 1-2 minutes while stirring constantly. This cooks out the raw flour taste and helps to thicken the sauce later.
- Deglaze the pot: Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Bring the wine to a boil and let it cook for a few minutes to reduce slightly.
- Add the braising liquid and herbs: Stir in the beef broth, bay leaves, and fresh thyme sprigs. Return the seared short ribs and any accumulated juices to the pot. The ribs should be mostly submerged in the liquid.
- Braise in the oven: Bring the liquid to a simmer on the stovetop. Once simmering, cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (160°C). Cook for 2 to 2.5 hours, or until the meat is very tender and begins to fall off the bone.
- Add the potatoes: After the ribs have been cooking for about 2 hours, add the halved or quartered potatoes to the pot. Stir gently to nestle them into the braising liquid. Replace the lid and continue to cook for another 30-45 minutes, or until the potatoes are fork-tender.
- Rest and serve: Once everything is cooked through, carefully remove the pot from the oven. Let the dish rest for 10-15 minutes with the lid on. Discard the thyme sprigs and bay leaves. Skim any excess fat from the top of the sauce.
- Final touches: The potatoes and carrots should be incredibly tender and flavorful from cooking in the braising liquid. The short ribs should be so tender they practically fall apart. Serve the short ribs, potatoes, and carrots in a bowl, spooning the rich, delicious sauce over the top.
