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Best Easy Cozy Braised Short Ribs for Thanksgiving Dinner

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Tender, fall-off-the-bone beef short ribs braised in a rich red wine sauce. This forgiving, deeply flavorful dish is perfect for a non-traditional Thanksgiving or any special occasion, and it can be made ahead of time for stress-free entertaining.

Ingredients

Scale
  • 4–5 pounds bone-in beef short ribs (English-cut)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 garlic cloves, minced
  • 3 tablespoons tomato paste (double-concentrated preferred)
  • 2 tablespoons all-purpose flour (or 1:1 gluten-free flour blend)
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, or Côtes du Rhône)
  • 2 cups low-sodium beef broth
  • 4–5 fresh thyme sprigs
  • 2 bay leaves
  • 1 tablespoon red wine vinegar

Instructions

  1. Preheat oven to 325°F (160°C). Remove short ribs from fridge 20 minutes before cooking. Pat ribs completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
  2. Heat olive oil in a 6-7 quart Dutch oven over medium-high heat until shimmering. Working in batches, sear ribs for 3-4 minutes per side until deeply browned (mahogany crust). Transfer seared ribs to a plate.
  3. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 5-6 minutes until vegetables soften and onion is translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Add tomato paste and flour to vegetables. Stir constantly for 2 minutes until paste darkens and flour coats vegetables.
  5. Pour in about 1/2 cup of the red wine. Use a wooden spoon to scrape up browned bits from bottom of pot. Let wine bubble and reduce by half, then add remaining 1.5 cups wine and beef broth.
  6. Nestle seared short ribs back into pot in a single layer. Add thyme sprigs and bay leaves. Bring liquid to a gentle simmer on stovetop.
  7. Cover pot with lid and transfer to preheated oven. Braise for 2.5-3 hours, until meat is fork-tender and pulling away from bone. Check at 2-hour mark.
  8. Carefully remove pot from oven. Transfer ribs to a serving platter and tent loosely with foil. Discard thyme sprigs and bay leaves. Skim excess fat from sauce surface. Place pot on stovetop over medium heat, stir in red wine vinegar, and simmer for 5-7 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper.

Notes

Don’t skip searing the ribs—it creates deep flavor through the Maillard reaction. Use a wine you’d drink; avoid cooking wine. For gluten-free, substitute flour with 1:1 gluten-free flour blend. For a slow cooker, sear ribs and sweat vegetables on stovetop, then transfer everything to slow cooker and cook on low for 8 hours or high for 4-5 hours. Leftovers keep for up to 4 days in the refrigerator or 3 months in the freezer. Reheat low and slow on stovetop or in oven; avoid microwave.

Nutrition

Keywords: braised short ribs, beef short ribs, Thanksgiving dinner, red wine braised beef, comfort food, holiday recipe, make ahead, dairy free

Find it online: https://fizzlefork.com/best-easy-cozy-braised-short-ribs-for-thanksgiving-dinner/