Print

Kid-Approved Braised Short Ribs for an Easy Thanksgiving

braised short ribs for thanksgiving - featured image
Print Recipe

Tender, fall-off-the-bone braised short ribs with a rich, savory sauce that’s perfect for Thanksgiving or any special occasion. This foolproof recipe is kid-approved and can be made ahead for a stress-free holiday meal.

Ingredients

Scale
  • 4 pounds bone-in beef short ribs (look for well-marbled pieces, about 2 inches thick)
  • 2 teaspoons kosher salt (plus more for seasoning)
  • 1 teaspoon black pepper (freshly ground is best)
  • 2 tablespoons olive oil (or avocado oil, for searing)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 large carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste (I prefer the tube for easy squeezing)
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot; use beef broth if you prefer to skip the alcohol)
  • 2 cups beef broth (low-sodium is best, so you can control the salt)
  • 1 tablespoon balsamic vinegar (adds a subtle sweetness and depth)
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels. Season them generously on all sides with the kosher salt and black pepper. Let them sit at room temperature for 15-20 minutes while you chop the vegetables.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Once it’s shimmering, carefully add the short ribs in a single layer—don’t crowd the pot. Work in batches if needed. Sear them for 3-4 minutes per side, until they are deeply browned and crusty. Transfer the seared ribs to a large plate and set aside.
  3. Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened and the onions are translucent. Use your wooden spoon to scrape up any browned bits from the bottom of the pot.
  4. Stir in the minced garlic and cook for 1 minute more, until fragrant. Add the tomato paste and cook, stirring constantly, for 2 minutes.
  5. Pour in the red wine (or additional broth). Increase the heat to high and bring it to a simmer. Let it bubble for 2-3 minutes, scraping up any remaining browned bits.
  6. Stir in the beef broth and balsamic vinegar. Add the fresh rosemary, thyme sprigs, and bay leaves. Return the short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the sides of the ribs. If it doesn’t, add a little more broth or water.
  7. Bring the liquid to a gentle simmer on the stovetop. Then, cover the pot with the lid and transfer it to the preheated oven. Braise for 2 ½ to 3 hours, or until the meat is fork-tender and pulling away from the bone. Check it at the 2-hour mark.
  8. Carefully remove the pot from the oven. Let the short ribs rest, uncovered, for 10-15 minutes. Use tongs to transfer the ribs to a serving platter. Discard the rosemary and thyme sprigs and the bay leaves. Spoon the rich, flavorful sauce and vegetables over the meat. Serve immediately.

Notes

For a stress-free Thanksgiving, make the entire dish a day or two in advance. Let it cool completely, then refrigerate. The next day, skim off any solidified fat from the top. Reheat gently on the stovetop or in a 300°F oven. The flavors will be even better. If you don’t have a Dutch oven, a heavy-bottomed stockpot or deep oven-safe skillet with a tight-fitting lid will work. You can also use a slow cooker for the braising step.

Nutrition

Keywords: braised short ribs, Thanksgiving short ribs, kid-friendly short ribs, easy short ribs, holiday short ribs, beef short ribs

Find it online: https://clunkcook.com/kid-approved-braised-short-ribs-for-an-easy-thanksgiving/