Braised Beef Short Ribs

Ingredients

• 680 g (4 large ribs)beef short ribs
• 1 teaspoon (more to taste if desired)sea salt
• 1/2 teaspoonground black pepper
• 355 mlwhite wine
• 355 mlchicken broth
• 4garlic cloves, smashed
• 2shallots, sliced
• 2 sprigsthyme
• 1bay leaf
• 1 tablespoonbacon fat
• 1 smallonion, chopped
• 1 tablespoonbutter
• 118 mlchicken broth
• 237 mlcream
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper

Instructions

1. 1

   Preheat oven

   Heat the oven to 163°C.

2. 2

   Season ribs

   Season the short ribs with the sea salt and ground black pepper.

3. 3

   Brown the ribs

   Heat the bacon fat in a Dutch oven over high heat. Add the ribs and brown them on every side to form a crust, then remove and set aside.

4. 4

   Soften aromatics

   Lower the heat to medium and pour off any excess fat. Add the garlic, shallots and thyme, and sauté until soft, 1–2 minutes.

5. 5

   Simmer the wine

   Pour in the white wine and simmer for 3–4 minutes.

6. 6

   Add broth

   Add the chicken broth and bay leaf, then bring the liquid to a boil.

7. 7

   Braise the ribs

   Return the ribs to the pot, cover it and place it in the oven for 3 hours, turning the ribs every hour.

8. 8

   Make onion sauce

   Melt the butter in a skillet over medium heat and cook the chopped onion until it just starts to brown. Add 118 ml chicken broth and simmer for 5 minutes, then add the cream and simmer for about 5 minutes, until thickened. Season with the salt and black pepper.

9. 9

   Serve the ribs

   Remove the ribs from the oven and serve them drizzled with the onion cream sauce.

What are braised beef short ribs?

Short ribs are a richly flavoured cut of beef cooked slowly with liquid until tender. Braising is a classic French technique: brown the meat first, then cover and cook it gently in a flavourful liquid.

Here, wine, chicken broth, garlic, shallots and thyme form the braising base, while a separate cream and onion sauce gives the finished dish a smooth, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 572 calories, 26g protein, 8g carbs, 41g fat.

The beef supplies most of the protein and much of the fat, while the cream, butter and bacon fat add further fat. Wine and broth contribute most of the listed carbohydrate, with small amounts also coming from the onion and shallots. Balance the rich serving with vegetables or a green salad.

Why brown the ribs first?

The initial sear creates a browned crust on the outside of the beef and leaves flavour in the Dutch oven. Turn the ribs so each side has a chance to colour before taking them out.

Pour off excess fat as directed, but leave the browned bits behind; they contribute flavour when the wine goes into the pot.

Build the braising liquid

Aromatics: soften the garlic, shallots and thyme briefly over medium heat so they become fragrant without scorching.

Wine and broth: simmer the wine for 3–4 minutes before adding the broth and bay leaf. Bring the liquid to a boil before returning the ribs to the pot.

Keep the braise gentle

A covered pot helps the ribs cook in a moist environment during their 3-hour oven stay. Turn them every hour, as the recipe directs, so they cook evenly in the liquid.

The recipe relies on slow cooking for tenderness; avoid lifting the lid more often than needed to turn the ribs.

Make the onion cream sauce

Onion: cook it in butter until it just begins to brown, which gives the sauce a savoury base.

Cream: simmer the broth with the onion for 5 minutes, then add the cream and simmer for about 5 minutes more, until thickened. Keep the heat moderate and stir as needed.

What to serve alongside

The rich ribs and creamy sauce pair well with a simple side that can catch the gravy, such as mashed potatoes or crusty bread. Steamed greens or roasted vegetables can add a fresh contrast.

Spoon the sauce over the beef just before serving so each portion gets some of the creamy onion flavour.

Recipe notes & tips

• Pat the ribs dry before seasoning to help them brown well.
• Brown the ribs on all sides rather than crowding them together.
• Use an oven-safe Dutch oven with a close-fitting lid for the braise.
• Turn the ribs once every hour during the oven cooking time.
• Simmer the cream sauce until it thickens, keeping it at a gentle simmer.

Variations

• Fresh herbs: Add a little extra thyme to the braising liquid for a more pronounced herbal note.
• Red wine: Swap in red wine for the white wine for a deeper, more robust braise.
• Smooth sauce: Blend the onion sauce after simmering for a more uniform texture.
• Mushrooms: Cook sliced mushrooms with the onion for an earthy addition to the sauce.
• Extra vegetables: Serve with roasted carrots or greens to round out the meal.

Common mistakes to avoid

• Skipping the sear: The ribs miss out on a browned crust; colour them on all sides before braising.
• Too much heat: A hard boil can make the braise cook unevenly; keep it covered in the oven as directed.
• Forgetting to turn: The ribs may cook less evenly; turn them every hour.
• Burning the aromatics: Garlic can turn bitter; sauté it with the shallots and thyme only until soft.
• Overcooking the sauce: Cream can reduce too far; simmer it for about 5 minutes and check for thickening.

How to store

Refrigerate leftovers in a covered container, ideally with the ribs and sauce together, for up to 3 days. Reheat gently in a covered pan over low heat until hot throughout, adding a splash of broth if the sauce has thickened too much.

Frequently asked questions