BRAISED SHORT RIBS
- WineCheeseScallops
- Feb 25
- 6 min read
There’s something magical about braised short ribs—the way they melt in your mouth after hours of slow cooking, infused with deep, rich flavors. Our Braised Short Ribs recipe is the ultimate comfort dish, featuring tender, fall-apart beef cooked with pancetta, leeks, fennel, and a luxurious red wine sauce. Whether you’re preparing for a cozy dinner party or a special weekend meal, this dish is guaranteed to impress!
The secret? Layers of flavor. From the crispy pancetta base to the aromatic blend of fresh herbs and velvety sauce, every bite is an experience. Serve these short ribs over creamy mashed potatoes, buttered noodles, or a simple polenta to soak up every drop of goodness.
We’re excited to announce that Wine Cheese Scallops is now an affiliate with Thrive Market! 🎉 By signing up through our special link, you’ll not only help support our blog, but you’ll also score 20% off your order and a $60 free gift! Thrive Market offers amazing organic and sustainable products delivered right to your door. Shop smarter, save big, and enjoy delicious, high-quality ingredients in your home-cooked meals.
Short Ribs
Beef short ribs are a cut known for their rich marbling and deep flavor, perfect for braising. The slow-cooking process breaks down the connective tissue, resulting in an ultra-tender, succulent bite. Choosing bone-in short ribs enhances the depth of flavor as the marrow enriches the sauce. For best results, sear them to develop a gorgeous crust before braising.
Leeks
Leeks add a mild, onion-like sweetness to this dish, bringing balance to the robust, savory flavors. They soften beautifully when cooked down, melting into the sauce and enhancing its complexity. Be sure to thoroughly clean leeks before using, as their layers can trap grit.
Sponsored Ad
Recipe Inspiration & Origin:
This recipe is inspired by the timeless French tradition of slow-braised meats, combined with modern depth of flavor. Think of it as a mix between classic French beef bourguignon and Italian osso buco, with the addition of pancetta and fennel for a unique twist. The blend of red wine, crushed tomatoes, and umami-rich fish sauce brings an unexpected depth that elevates this dish to restaurant-quality.
We love making this dish on weekends when we can take our time letting the flavors develop. The aroma alone transforms the kitchen into a cozy, inviting space. Whether you’re cooking for family or hosting a dinner party, this is the kind of meal that makes people linger at the table just a little longer.
Sponsored Ad
Tips, Serving Suggestions & Storage Advice | BRAISED SHORT RIBS
Best Wine for Braising – A dry red wine like Cabernet Sauvignon or Pinot Noir adds the best depth of flavor. If using white wine, choose a dry variety like Sauvignon Blanc.
Searing for Flavor – Don’t skip the sear! Browning the short ribs creates a caramelized crust that intensifies the dish’s overall flavor.
Cleaning Leeks – Cut them in half lengthwise and rinse under running water, ensuring all grit is removed from the layers.
Herb Bouquet – Tying the thyme and rosemary together makes them easier to remove at the end, preventing unwanted bits in your sauce.
Enhancing the Sauce – After removing the short ribs, let the sauce reduce for 20 minutes to concentrate the flavors.
Serving Pairings – Serve over mashed potatoes, polenta, buttered egg noodles, or even creamy risotto for a luxurious meal.
Leftover Magic – The flavors deepen overnight, making leftovers even better! Try shredding the meat and tossing it with pasta.
Make-Ahead Friendly – Cook the short ribs a day in advance and refrigerate. Reheat gently before serving for even richer flavors.
Skimming the Fat – After braising, use a spoon to remove excess fat from the surface for a cleaner sauce.
Freezing Tip – Freeze portions in airtight containers for up to 3 months. Reheat slowly on the stovetop or in the oven.
Sponsored Ad
What Makes This Recipe Special?
Restaurant-quality meal made at home
Slow-braised, fall-apart tender beef
Rich, deeply layered sauce with pancetta, leeks, and wine
Perfect for entertaining or meal prepping
Customizable—serve with your favorite starch
Flavor develops even more the next day
Easy to freeze for future meals
Elevated with fresh herbs and umami-rich fish sauce
Aromatic and visually stunning for special occasions
Pairs beautifully with a bold red wine
🎉 Exciting News for Wine Cheese Scallops! 🎉 We’re now officially Amazon Affiliates! If you’re planning any Amazon shopping, you can support our blog just by using our link – no extra cost to you, no matter what you’re buying! 🛒💖
🔗 AMAZON.COM 🔗
So whether it’s kitchen gadgets, books, holiday gifts, or anything else you need, every purchase through our link helps us keep sharing delicious recipes, foodie tips, and restaurant finds! 🌟 Thank you for being part of our journey!
Ingredients:
Kosher salt and ground black pepper, to taste
8 whole beef short ribs (bone-in preferred)
¼ cup all-purpose flour
4 oz diced pancetta
2 tbsp olive oil
2 cups chopped leeks (white and light green parts, about 2 leeks)
1 ½ cups chopped fennel bulb (about 1 fennel bulb)
1 cup chopped celery (about 2 ribs)
1 medium onion, diced
3 whole carrots, diced
1 tbsp minced garlic (3–4 cloves)
2 tbsp tomato paste
2 tbsp fish sauce
8–10 oz mushrooms, sliced
2 cups red or white wine
4 cups beef broth
1 (28 oz) can crushed tomatoes
2 sprigs thyme
4 sprigs rosemary
Instructions:
Preheat the oven to 350°F.
Season the short ribs generously with salt and pepper, then dredge them in flour, shaking off any excess. Set aside.
Render the pancetta: In a large Dutch oven over medium heat, cook the pancetta until crispy and the fat has rendered. Remove the pancetta with a slotted spoon and set aside, leaving the grease in the pot.
Sear the short ribs: Add the olive oil to the pot and increase the heat to high. Sear the short ribs on all sides until browned, about 45 seconds per side. Remove the ribs and set aside. Reduce the heat to medium.
Sauté the vegetables: Add the leeks, fennel, celery, onion, and carrots to the pot. Cook for 10 minutes, stirring occasionally. Stir in the tomato paste and fish sauce, then add the mushrooms and cook for another 10 minutes, stirring occasionally. Add the garlic and cook for 1 minute, until fragrant.
Deglaze the pot: Pour in the wine and scrape the bottom of the pan to release any browned bits. Bring to a boil, then reduce the heat and simmer for 10 minutes, allowing the liquid to reduce.
Build the braising liquid: Add the beef broth, crushed tomatoes, 1 tablespoon kosher salt, and 1 ½ teaspoons black pepper. Taste and adjust seasoning if needed. Return the short ribs to the pot, along with any accumulated juices. Tie the thyme and rosemary sprigs together with kitchen twine to create a bouquet and add it to the pot.
Braise the short ribs: Bring the mixture to a boil, then cover and transfer to the oven. Cook for 1 hour covered, then uncover and cook for another hour, until the meat is very tender.
Finish the sauce: Remove the short ribs with a slotted spoon and set aside. Discard the herb bundle and any bones that have separated from the meat. Simmer the sauce on the stovetop for 20 minutes, allowing it to reduce. Skim off excess fat from the surface.
Final touch: Return the short ribs to the pot and heat through for 5 minutes. Taste and adjust seasoning if needed. Remove from heat and let the dish sit, covered, for at least 10 minutes before serving.
Serve warm over mashed potatoes, buttered noodles, or polenta. Enjoy!
MUST-HAVE TOOLS FOR THIS RECIPE
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
Sponsored Ad
FAQ Section:
Q: Can I use boneless short ribs?
A: Yes, but bone-in ribs provide deeper flavor and richness to the sauce.
Q: What can I use instead of wine?
A: Beef broth with a splash of balsamic vinegar or pomegranate juice works well for depth.
Q: Can I make this in a slow cooker?
A: Yes! Sear the ribs first, then cook on low for 6–8 hours or high for 3–4 hours.
Q: How do I make it less fatty?
A: Skim the fat from the sauce before serving, or chill overnight and remove the solidified fat.
Q: Can I substitute fish sauce?
A: Yes, Worcestershire sauce is a good alternative for a similar umami boost.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
Sponsored Ad
Comments