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Pioneer Woman Braised Short Ribs

Pioneer Woman Braised Short Ribs - recipe card
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These braised short ribs are fall-off-the-bone tender, bathed in a rich, glossy red wine sauce with deep umami from mushrooms and aromatic vegetables. The slow braise transforms the meat into succulent, melt-in-your-mouth perfection, perfect for a comforting dinner.

Ingredients

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  • 4 pounds bone-in beef short ribs (about 8 ribs)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 cup yellow onion, finely diced (about 1 large onion)
  • 1 cup carrot, peeled and cut into 1/2-inch dice (about 2 medium carrots)
  • 1 cup celery, cut into 1/2-inch dice (about 2 stalks)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 8 ounces cremini mushrooms, halved
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Preheat the oven to 325°F (163°C). Pat the short ribs dry with paper towels; this helps achieve a deep brown crust. Season all sides evenly with kosher salt and black pepper.
  2. In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, heat the olive oil over medium-high heat until it shimmers. Working in batches to avoid overcrowding (which causes steaming), sear the short ribs until well browned on all sides, about 2–3 minutes per side. The internal temperature will not be a factor here; you are looking for a deep mahogany crust. Transfer the seared ribs to a plate and set aside.
  3. Reduce the heat to medium. In the same pot, add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the vegetables have softened and the onions are translucent, about 5–7 minutes. Scrape the bottom of the pot to release any browned bits — these are packed with flavor.
  4. Add the minced garlic and tomato paste; cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly. This removes the raw acidic flavor.
  5. Pour in the red wine, using a wooden spoon to deglaze the pot, scraping up all the browned bits from the bottom. Bring to a simmer over medium-high heat; cook until the wine has reduced by half, about 8–10 minutes. The bottom of the pot should be almost dry but not burning.
  6. Add the beef broth, rosemary sprig, thyme sprigs, and bay leaf. Return the short ribs to the pot, arranging them snugly in a single layer (they will shrink as they cook). The liquid should come about halfway to three-quarters of the way up the ribs — add a little water if necessary, but do not fully submerge them.
  7. Bring the liquid to a gentle simmer, then cover the pot with the lid and transfer to the preheated oven. Braise for 2 hours.
  8. After 2 hours, gently add the halved cremini mushrooms to the pot, pushing them into the liquid. Cover again and continue braising for 1 more hour, or until the meat is fork-tender — a fork should easily slide in with almost no resistance, and the meat should be starting to pull away from the bone.
  9. Carefully remove the pot from the oven using oven mitts. Transfer the short ribs to a warm platter and tent loosely with foil to keep warm. Discard the herb sprigs and bay leaf.
  10. To finish the sauce, place the pot over medium-high heat on the stovetop. Bring the braising liquid to a simmer. In a small bowl, mix the cornstarch with the cold water to form a slurry. While whisking constantly, gradually pour the slurry into the simmering liquid. Cook for 2–3 minutes, stirring, until the sauce thickens to a glossy coating consistency — it should coat the back of a spoon. Season to taste with salt and pepper if needed.
  11. Return the short ribs to the sauce and warm through for 5 minutes, basting them with the sauce. Serve the ribs over mashed potatoes, polenta, or creamy grits, spooning plenty of sauce and mushrooms over the top.

Notes

Storage: Refrigerate leftover ribs in an airtight container with the sauce for up to 4 days. The flavor improves overnight. Freezing: The ribs can be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator. Reheating: For best results, reheat in a 350°F (177°C) oven for 15–20 minutes, or in a covered skillet on the stovetop over medium-low heat, turning occasionally, until the internal temperature reaches 165°F (74°C). Ensure the sauce is gently simmering.

Nutrition

Keywords: braised short ribs, short ribs, red wine braised short ribs, pioneer woman, beef short ribs, comfort food, Sunday dinner, fall off the bone, rich sauce, dutch oven

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