This delicious braised short ribs recipe, inspired by Martha Stewart, is rich, hearty, and full of deep flavors. Slow-cooked to perfection, these tender, fall-off-the-bone ribs are perfect for a cozy dinner. Made with simple ingredients like red wine, tomatoes, and fresh thyme, this dish is easy to prepare and even better the next day!
Recipe Ingredients:
- ¼ cup all-purpose flour
- Coarse salt and freshly ground pepper
- 16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total)
- 1 tablespoon vegetable oil
- 4 carrots, cut into large chunks
- 2 onions, quartered
- 1 bottle (750 mL) dry red wine, such as Merlot
- 1 can (14 ½ ounces) reduced-sodium chicken broth
- 4 sprigs fresh thyme
- 1 can (28 ounces) whole peeled tomatoes, in puree
How To Make Braised Short Ribs Recipe?
- Preheat the oven: Set your oven to 200°C / 400°F.
- Coat the short ribs: In a medium bowl, mix the flour with salt and pepper. Toss the ribs in the flour mixture until evenly coated, then shake off any excess.
- Sear the short ribs: Heat the oil in a 5- to 8-quart Dutch oven or heavy ovenproof pot over medium-high heat. Working in batches, brown the ribs on all sides, about 10 minutes per batch. Transfer to a plate.
- Sauté the vegetables: Add the carrots and onions to the pot. Stir and scrape up the browned bits from the bottom, cooking until the vegetables are lightly browned, about 3-5 minutes.
- Deglaze with wine and broth: Pour in the wine and chicken broth (stock), add the thyme sprigs and canned tomatoes (breaking them up with a spoon). Return the ribs to the pot and bring the liquid to a boil.
- Braise the ribs: Cover the pot and transfer it to the oven. Cook for 1 hour, then reduce the heat to 175°C / 350°F and continue cooking for another hour, until the meat is fork-tender but not falling apart.
- Prepare the sauce: Using tongs or a slotted spoon, transfer the ribs to a plate and moisten them with some of the cooking liquid. Cover with foil to keep warm. Strain the remaining liquid through a fine-mesh sieve, discarding the solids, and return it to the pot.
- Reduce the sauce: Bring the strained liquid to a boil and cook until slightly thickened and reduced to about 480ml / 2 cups, approximately 10-12 minutes. Season with salt and pepper.
- Serve and enjoy: Plate the ribs and drizzle with the rich sauce. Serve immediately or let cool, then refrigerate for up to 1 day for even deeper flavor.
Recipe Tips:
- Brown the ribs well for more flavor : Take your time searing the ribs on all sides until they are deep brown. This step adds a rich, deep taste to the final dish.
- Use a good-quality wine : The wine adds a lot of flavor to the sauce, so choose a dry red wine you’d enjoy drinking, like Merlot or Cabernet Sauvignon.
- Break up the tomatoes : When adding canned tomatoes, crush them with a spoon to help them blend into the sauce better, giving a smoother, richer texture.
- Let the sauce reduce properly : After straining, simmer the sauce until it thickens. This step concentrates the flavors and gives you a rich, glossy sauce.
- Cook a day ahead for even better taste : The flavors deepen overnight, making the dish even more delicious the next day.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover braised short ribs cool to room temperature. Then, place them in an airtight container with the sauce and store them in the fridge for up to 4 days.
- Freeze: Once cooled, transfer the short ribs and sauce to a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Place the ribs and some sauce in a microwave-safe dish. Cover loosely and heat on medium power in 1-minute intervals, stirring the sauce in between, until hot
Nutrition Facts
- Calories: 360
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 460mg
- Potassium: Not specified
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 31g
Check out More Recipes:
Martha Stewart Braised Short Ribs
Description
This delicious braised short ribs recipe, inspired by Martha Stewart, is rich, hearty, and full of deep flavors. Slow-cooked to perfection, these tender, fall-off-the-bone ribs are perfect for a cozy dinner. Made with simple ingredients like red wine, tomatoes, and fresh thyme, this dish is easy to prepare and even better the next day!
Ingredients
Instructions
- Preheat the oven: Set your oven to 200°C / 400°F.
- Coat the short ribs: In a medium bowl, mix the flour with salt and pepper. Toss the ribs in the flour mixture until evenly coated, then shake off any excess.
- Sear the short ribs: Heat the oil in a 5- to 8-quart Dutch oven or heavy ovenproof pot over medium-high heat. Working in batches, brown the ribs on all sides, about 10 minutes per batch. Transfer to a plate.
- Sauté the vegetables: Add the carrots and onions to the pot. Stir and scrape up the browned bits from the bottom, cooking until the vegetables are lightly browned, about 3-5 minutes.
- Deglaze with wine and broth: Pour in the wine and chicken broth (stock), add the thyme sprigs and canned tomatoes (breaking them up with a spoon). Return the ribs to the pot and bring the liquid to a boil.
- Braise the ribs: Cover the pot and transfer it to the oven. Cook for 1 hour, then reduce the heat to 175°C / 350°F and continue cooking for another hour, until the meat is fork-tender but not falling apart.
- Prepare the sauce: Using tongs or a slotted spoon, transfer the ribs to a plate and moisten them with some of the cooking liquid. Cover with foil to keep warm. Strain the remaining liquid through a fine-mesh sieve, discarding the solids, and return it to the pot.
- Reduce the sauce: Bring the strained liquid to a boil and cook until slightly thickened and reduced to about 480ml / 2 cups, approximately 10-12 minutes. Season with salt and pepper.
- Serve and enjoy: Plate the ribs and drizzle with the rich sauce. Serve immediately or let cool, then refrigerate for up to 1 day for even deeper flavor.
Notes
- Brown the ribs well for more flavor : Take your time searing the ribs on all sides until they are deep brown. This step adds a rich, deep taste to the final dish.
- Use a good-quality wine : The wine adds a lot of flavor to the sauce, so choose a dry red wine you’d enjoy drinking, like Merlot or Cabernet Sauvignon.
- Break up the tomatoes : When adding canned tomatoes, crush them with a spoon to help them blend into the sauce better, giving a smoother, richer texture.
- Let the sauce reduce properly : After straining, simmer the sauce until it thickens. This step concentrates the flavors and gives you a rich, glossy sauce.
- Cook a day ahead for even better taste : The flavors deepen overnight, making the dish even more delicious the next day.
Martha Stewart Braised Short Ribs