Print

Easy Braised Short Ribs: The Best Stress-Free Thanksgiving Dinner

braised short ribs - featured image
Print Recipe

These easy braised short ribs are the ultimate stress-free Thanksgiving dinner. They cook low and slow in the oven until fork-tender, can be made days ahead, and are a guaranteed crowd-pleaser that will convert even the most loyal turkey fans.

Ingredients

Scale
  • 4–5 pounds bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 3 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)
  • Flaky sea salt (for garnish, optional)

Instructions

  1. Prep the Short Ribs: Take the short ribs out of the fridge about 30 minutes before cooking. Pat them very dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
  2. Sear the Meat: Preheat oven to 325°F (165°C). Place a large Dutch oven over medium-high heat and add olive oil. Once shimmering, carefully place the short ribs in a single layer (work in batches if needed). Sear undisturbed for 3-4 minutes per side until a deep golden-brown crust forms. Transfer seared ribs to a plate and set aside.
  3. Cook the Aromatics: Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes until softened and starting to brown. Add minced garlic and cook for 1 minute until fragrant.
  4. Build the Sauce Base: Add tomato paste and cook, stirring constantly, for 2 minutes. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing). Let the wine simmer for 2-3 minutes, reducing slightly.
  5. Combine and Braise: Pour in the beef broth, then add rosemary, thyme, and bay leaves. Return the seared short ribs to the pot, nestling them into the liquid (liquid should come about halfway up the ribs). Bring to a gentle simmer on the stovetop. Cover the pot with the lid and transfer to the preheated oven.
  6. Braise: Cook in the oven for 2.5 to 3 hours, until the meat is fork-tender and practically falling off the bone. Check liquid level halfway through if needed.
  7. Finish and Serve: Carefully remove the pot from the oven. Transfer short ribs to a serving platter and tent loosely with foil. Set the pot on the stovetop over medium heat. Remove herb stems and bay leaves. Let the sauce simmer for 5-10 minutes to thicken slightly. Strain for a silky texture if desired, or leave vegetables in for a rustic feel. Taste and adjust seasoning with salt and pepper. Spoon sauce over the short ribs, garnish with fresh parsley and flaky sea salt, and serve immediately.

Notes

For best results, make the short ribs a day or two ahead. Refrigerate the pot overnight; the fat will solidify on the surface, making it easy to skim off. Reheat gently on the stovetop or in a 300°F oven. The flavor improves as it sits. Don’t skip the searing step—it’s crucial for deep flavor. If the meat isn’t fork-tender after 2.5 hours, continue cooking in 30-minute increments. For a non-alcoholic version, substitute the wine with additional beef broth mixed with 2 tablespoons balsamic vinegar or pomegranate juice.

Nutrition

Keywords: braised short ribs, easy short ribs, Thanksgiving dinner, stress-free holiday, make-ahead short ribs, beef short ribs, comfort food

Find it online: https://zestynora.com/easy-braised-short-ribs-the-best-stress-free-thanksgiving-dinner/