Our braised short ribs slow-cook in the oven with red wine, broth, fresh rosemary, and thyme. The result is incredibly tender and flavorful meat that falls off the bone. It’s a delicious way to prepare short ribs worth the wait!
If you’re a fan of our delicious Braised Short Ribs, you’re in for a treat with Greek Ribs-Paidakia, Greek Beef Stew-Stifado, and Kokkinisto-Greek Braised Beef in Red Sauce!
Why this recipe sings
Here is what you need
- Bone-in short ribsโthe bone intensifies the aromatic sauce.
- Garlicโcloves from a whole garlic head go in this recipe
- Onion, carrots and celeryโ The base of every yummy stew.
- Tomato pasteโbuilds so much flavor.
- Dry red wineโlike a Cabernet Sauvignon. Yes, a whole bottle goes in the pot. Substitute with beef broth.
- Thyme and rosemary sprigs and a bay leafโ fresh sage and oregano also work well. Substitute with dried versions anytime. Ground bay leaf can also be used instead.
- Stockโ beef, chicken or vegetable.
- Extra virgin olive oil, sea salt and freshly ground pepper.
- Chili flakesโTo add in the sauce as well as a sprinkle for serving
How to make braised short ribs
Heat the oven to 160ยฐC / 320ยฐF.
Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs on all sides with sea salt and freshly ground pepper. Sear the short ribs on all sides until evenly browned. Work in batches for 6 to 8 minutes per batch. Transfer the browned short ribs to a large plate and continue with the remaining ribs.
Reduce heat to medium, add the chopped onion, carrots, and crushed garlic, and cook until fragrant, about five minutes.
Scrape the browned bits from the bottom of the pot with a wooden spoon. Add the tomato paste and stir. Cook, stirring occasionally, until the tomato paste has started to darken and caramelize, about 2 to 3 minutes.
Return the short ribs to the pot and add the red wine and broth. Throw in the herbs and arrange the ribs to be fully submerged in the liquid, meat side down. Bring everything to a simmer, then cover and transfer to the oven.
Cook for 3 hours. Check the short ribs, they should be tender but the meat is not falling of the bone.
Uncover and cook for another thirty minutes. See tips bellow on how to thicken the sauce.
Helpful tips
- When purchasing the short ribs, ask for the thickest, meatiest ones available. They tend to shrink during cooking.
- For cooking always get a wine you would be happy to drink. It doesn’t have to be expensive. Choose a wine that is good quality that you would have with a meal.
- To thicken the sauce: Carefully move the short ribs to a platter, and cover with aluminum foil. Using kitchen gloves, place the pot on the stove and simmer in medium heat to reduce the sauce to your desired thickness. Add about a third of a cup of the liquid in a small bowl or mug, sprinkle a teaspoon of flour and stir thoroughly with a small whisk or a fork. When the flour is completely devolved in the liquid, return it into the sauce and stir. Simmer until desired thickness is achieved.
What to serve with braised short ribs
- Salad. Try maroulosalata-Greek lettuce salad, roasted cauliflower, or our cauliflower broccoli salad.
- Bread. Homemade olive oil bread is awesome to soak up the sauce.
- Potatoes. Mashed potatoes is the obvious choice. other fantastic options are roasted lemon potatoes, country crispy potatoes, or potato fritters filled with feta
- Rice. A simple basmati is great. For an elevated meal try our pilafi with chestnuts, pine nuts and cranberries.
- Pasta. Pappardelle are awesome with braised ribs. The sauce coats the wide pasta surface and the flavor is unbeatable. Add shavings of parmesan cheese on top.
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Braised Short Ribs
Equipment
- large oven proof pot like a dutch oven
Ingredients
- 5 lb bone-in short ribs 1.5 kilograms
- 2 tablespoons extra virgin olive oil
- 1 garlic head
- 1 onion
- 2 carrots medium size
- 2 celery ribs
- 2 tablespoons tomato paste
- 1 bottle dry red wine like a Cabernet Sauvignon.
- 1 cup broth beef, or vegetable
- 2 thyme sprigs
- 2 rosemary sprigs
- 1 tablespoon chili flakes plus more for serving
Instructions
How to thicken the sauce
- Carefully move the short ribs to a platter, and cover with aluminum foil. Using kitchen gloves, place the pot on the stove and simmer in medium heat to reduce the sauce to your desired thickness. Add about a third of a cup of the liquid in a small bowl or mug, sprinkle a teaspoon of flour and stir thoroughly with a small whisk or a fork. When the flour is completely devolved in the liquid, return it into the sauce and stir. Simmer until desired thickness is achieved.
- Heat the oven to 160ยฐC / 320ยฐF.
- Heat the olive oil in a large Dutch oven over medium-high heat. Season the short ribs on all sides with sea salt and freshly ground pepper. Sear the short ribs on all sides until evenly browned. Work in batches for 6 to 8 minutes per batch. Transfer the browned short ribs to a large plate and continue with the remaining ribs.
- Reduce heat to medium, add the chopped onion, carrots, and crushed garlic, and cook until fragrant, about five minutes.ย
- Scrape the browned bits from the bottom of the pot with a wooden spoon. Add the tomato paste and stir. Cook, stirring occasionally, until the tomato paste has started to darken and caramelize, about 2 to 3 minutes.
- Return the short ribs to the pot and add the red wine and broth. Throw in the herbs and arrange the ribs to be fully submerged in the liquid, meat side down. Bring everything to a simmer, then cover and transfer to the oven.ย Cook for 3 hours. Check the short ribs, they should be tender but the meat is not falling of the bone.ย Uncover and cook for another thirty minutes.ย See recipe notes on how to thicken the sauce.
Notes
- When purchasing the short ribs, ask for the thickest, meatiest ones available. They tend to shrink during cooking.
- For cooking always get a wine you would be happy to drink. It doesn’t have to be expensive. Choose a wine that is good quality that you would have with a meal.