Preheat the oven to 325°F. Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.
Heat a large Dutch oven or similar large, sturdy-bottomed, oven-safe pot with a cover (I used a 5.5-quart Dutch oven) over medium-high heat (you don’t need to add any oil). Add about half of the short ribs in a single layer, making sure they are not touching one another (if the pan is too crowded, they won’t brown properly). Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch. Transfer the short ribs to a large baking dish that can catch any juices. Repeat with remaining short ribs.
Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.
See AlsoWhen To Sauce Ribs | Burning Questions | Weber GrillsThe Food Lab's Guide to Sous Vide RibsHow to Marinate Ribs: 5 Delicious RecipesHow to Avoid the Top 5 Mistakes When Making Ribs | Tips & Techniques | Weber GrillsScoot the vegetables to one side to create an open space in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.
Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano.
Nestle the short ribs into the pot, along with any cooking liquid that has collected in the pot.
Bring the liquid in the pot to a boil. Cover the pot then transfer to the oven.
Bake the short ribs in the oven, covered, for 1 hour.
Remove the lid, then continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.
With a slotted spoon, carefully remove the short ribs to a large plate. Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
Return the pot to the stove and bring the liquid to a simmer. Let simmer for 15 minutes.
With a large spoon, skim off some of the fat from the sauce (you won't be able to get it all; just spoon off what you can). Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve hot with mashed potatoes or oven roasted potatoes, papardelle, or cooked polenta.
FAQs
Do short ribs get more tender the longer you cook them? ›
Short ribs are a flavorful cut of meat from the beef chuck, brisket, plate, or rib area. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.
What temperature should I braise short ribs at? ›- Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. ...
- Brown the short ribs. ...
- Cook the onions. ...
- Add liquid. ...
- Braise in the oven. ...
- Rest the meat. ...
- OPTIONAL STEP — Refrigerate overnight. ...
- Reheat.
Choosing the right cut of short rib:
Look for well-marbled, bone-in short ribs with a good amount of meat versus fat. This marbling adds flavor and keeps the meat moist during the cooking process. Opt for bone-in ribs as they contribute to the richness of the dish and provide additional depth to the braising liquid.
Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.
Should you flip short ribs when braising? ›Halfway through the cooking process, flip the ribs over and rotate them from the middle to the outside. Once the meat is cooked to a tender texture, they can be eaten right away, or allowed to sit in the vat for a day or two to soak up more flavor and complexity.
Can you braise short ribs too long? ›You definitely want these short ribs to be meltingly tender and fall off the bone so make sure you cook them long enough. That said, don't overcook them or they could turn out dry or even too mushy.
How do you know when braised short ribs are done? ›Using a leave-in probe thermometer like ChefAlarm® will help us know when to take the meat from the oven. Ribs like these won't be done until they hit a temperature of about 203°F (95°C), so stick the probe into the thickest part of the largest rib and set the high-temp alarm.
Do you put meat up or down for braised short ribs? ›Immediately after adding oil, add the beef ribs. Place them face down on the meat side (not the bone side). Make sure they are not on top of each other and they are fully touching the bottom of the pan.
How long to braise short ribs at 225? ›Leave the ribs in the pan for best results. Apply cherry smoke for about 2 hours. Cover the pan tightly with foil and let it cook for 3 hours at 225°F (107°C). During this time, the wine and beef juices will create steam and the beef will get a good braising inside the covered pan to super tenderize the beef.
Can you braise short ribs at 250? ›Pour half of sauce over short ribs, cover with foil and refrigerate. Before serving, place covered casserole pan in 250° F oven and bake 30-45 minutes.
How do you make beef short ribs not tough? ›
Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.
What is the best liquid for braising ribs? ›- For the Braising Liquid/BBQ Glaze.
- 1 cup sparkling white wine (like prosecco)
- 2 tablespoons apple cider vinegar.
- 2 tablespoons Worcestershire sauce.
- 1 tablespoon honey.
Keep the lid on when braising meat, as it needs moist heat over a long period of time to break down the collagen and connective tissues for fork-tender results. "Pot covered, the ingredient you are braising gets continuously bathed in these steaming and simmering liquids, which the item flavors in turn," says Welsh.
Should you flip a braise? ›Consider a reverse sear
"I also recommend flipping the switch and braising first, then searing to create a crisp texture for a different end game," Hampton says. This is not only a way to fresh up a beloved recipe, but also a way to make chicken skin crispy again or add some serious browning to stringy, soft meat.
When using a slower method like the grill, smoker, or oven, you'll need about 3-5 hours. Slower methods can be ready in as little as 30 minutes - however, keep in mind that the longer you cook your pork back ribs the more tender and succulent they'll be.
Why are my short ribs still tough? ›Any cooler than that and the intramuscular fat will remain solid and waxy, rather than unctuous and juicy. Much hotter and the fat will start leaking out copiously, making your ribs tough and dry. Short ribs cook best over a hot but not blazing hot fire. Like all things, fat has a tendency to burn when it gets too hot.
How long does it take for short ribs to get soft? ›Cover and simmer over low heat until ribs are very tender, about 2 hours.
Why are my short ribs not tender in the crockpot? ›Your ribs will be tough either because you didn't cook them long enough, or you cooked them too long at a high setting. If the latter, they will also be dried out. How do I make my beef short ribs tender? For tender beef short ribs, cook them “slow and low.” A slow cooker (Crock Pot) is ideal for this method.