Braised Beef Short Ribs in Rich Brown Sauce 

Description

These slow-braised beef short ribs are deeply flavorful, fall-off-the-bone tender, and coated in a thick, glossy brown sauce infused with aromatics and herbs. This is a classic comfort dish, ideal for a hearty dinner.

• Prep time: 25 minutes

• Cook time: 2.5–3 hours

• Total time: ~3 hours

• Serves: 3–4 people

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Ingredients

1. Beef

• 1.2–1.5 kg beef short ribs (bone-in)

• Salt and black pepper (to taste)

• 2 tbsp vegetable oil

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2. Aromatics

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

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3. Braising Liquid

• 1 cup beef stock

• 1 cup red wine (or additional beef stock)

• 2 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp brown sugar or honey

• 1 bay leaf

• 2 sprigs fresh rosemary

• 1 tsp dried thyme (or 2 sprigs fresh)

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4. Optional Thickening (if needed)

• 1 tsp cornstarch + 1 tbsp water (slurry)

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Instructions

Step 1: Prepare the Ribs

1. Pat the beef short ribs dry with paper towels.

2. Season generously with salt and black pepper on all sides.

3. Let rest at room temperature for 15 minutes.

Drying and seasoning ensure proper browning.

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Step 2: Sear the Beef

1. Heat a heavy pot or Dutch oven over medium-high heat.

2. Add vegetable oil.

3. Sear ribs in batches until deeply browned on all sides (about 3–4 minutes per side).

4. Remove ribs and set aside.

Do not rush this step — browning builds flavor.

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Step 3: Build the Flavor Base

1. Reduce heat to medium.

2. Add chopped onion to the same pot.

3. Cook 5–6 minutes until softened and lightly caramelized.

4. Add garlic and cook 30 seconds until fragrant.

5. Stir in tomato paste and cook 1–2 minutes until darkened slightly.

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Step 4: Deglaze

1. Pour in red wine.

2. Scrape the bottom of the pot to release browned bits.

3. Simmer for 3–4 minutes to reduce slightly.

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Step 5: Braise

1. Add beef stock, soy sauce, Worcestershire sauce, and brown sugar.

2. Return the ribs to the pot.

3. Add bay leaf and rosemary.

4. Liquid should cover ribs about halfway.

Cover with a lid and transfer to:

• Oven: 160°C / 325°F
  OR

• Stovetop: very low simmer

Cook for 2.5–3 hours, turning ribs once halfway through.

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Step 6: Finish the Sauce

1. Remove ribs and keep warm.

2. Discard bay leaf and rosemary.

3. Simmer sauce uncovered for 10–15 minutes until thick.

4. If needed, add cornstarch slurry and simmer 1–2 minutes.

The sauce should be glossy and cling to the meat.

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Step 7: Serve

• Return ribs to the sauce.

• Spoon sauce over generously.

• Garnish with chopped parsley or fresh rosemary.

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Texture & Flavor Profile

• Meat: extremely tender, falls off the bone

• Sauce: rich, savory, slightly sweet, deeply umami

• Aroma: warm herbs, caramelized onion, slow-cooked beef

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Serving Suggestions

• Mashed potatoes

• Buttered noodles

• Steamed rice

• Crusty bread

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Storage & Reheating

• Keeps well refrigerated up to 3 days

• Flavor improves the next day

• Reheat gently over low heat