Martha Stewart Braised Short Ribs

Martha Stewart braised short ribs turn bone-in beef, red wine and tomatoes into a fork-tender Dutch oven dinner in 2 hours 45 minutes. This make-ahead braised beef dinner fits a cozy weeknight dinner, Sunday supper, and a winter holiday table when you want something special.

Brown the floured ribs in two batches, because crowding the pot steams the meat instead of searing it. Skip that and the sauce misses the deep roasted flavor that makes this dish taste rich.

Martha pulls the ribs at fork-tender, not falling apart, so they hold their shape on the plate. Then she strains the braising liquid and reduces it to about 2 cups, which makes a glossy sauce that coats every rib.

Martha Stewart Braised Short Ribs

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Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

2

hours 

25

minutes

Calories

520

kcal

Floured short ribs sear until deeply browned, then braise slowly in red wine, tomatoes and broth until tender. The strained cooking liquid reduces into a glossy sauce for spooning over the top.

Ingredients

• 1/4 cup all-purpose flour
  

• Coarse salt and freshly ground pepper
  

• 16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total)
  

• 1 tablespoon vegetable oil
  

• 4 carrots, cut into large chunks
  

• 2 onions, quartered
  

• 1 bottle (750 mL) dry red wine, such as Merlot
  

• 1 can (14 ½ ounces) reduced-sodium chicken broth
  

• 4 sprigs fresh thyme
  

• 1 can (28 ounces) whole peeled tomatoes, in puree
  

Directions

• Flour the ribs: Preheat the oven to 400°F, then season 1/4 cup all-purpose flour with coarse salt and pepper in a medium bowl. Toss the 16 short ribs in the flour until coated and shake off the excess.
• Brown the ribs: Heat 1 tablespoon vegetable oil in a 5- to 8-quart Dutch oven over medium-high heat. Cook the ribs in two batches, turning until browned on all sides, about 10 minutes per batch, then move them to a plate.
• Build the braise: Cook 4 carrots and 2 onions in the pot, scraping up the browned bits, until lightly browned, 3 to 5 minutes. Add the wine, chicken broth, 4 thyme sprigs and the tomatoes, breaking them up as they go in.
• Return the ribs: Arrange the ribs in the pot and bring the liquid to a boil. Then cover the pot and move it to the oven.
• Braise until tender: Cook for 1 hour at 400°F, then reduce the heat to 350°F. Keep cooking about 1 hour more, until the ribs are fork-tender but not falling apart.
• Rest the ribs: Lift the ribs onto a plate with tongs or a slotted spoon and moisten them with a little cooking liquid. Cover with foil so they stay warm.
• Reduce the sauce: Strain the remaining liquid through a fine-mesh sieve, discard the solids and return the liquid to the pot. Boil 10 to 12 minutes until slightly thickened and reduced to about 2 cups, then season with salt and pepper.
• Serve: Spoon the sauce over the ribs and serve. You can also return the ribs to the pot, cool slightly, cover and refrigerate for up to 1 day.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, Cuisinart fine mesh strainer set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make braised short ribs ahead of time?

Yes, and the recipe even suggests it. Return the ribs to the pot with the sauce, let them cool slightly, cover and refrigerate for up to 1 day. Reheat gently on the stovetop until hot.

What can I use instead of red wine?

Swap the 750 mL bottle for extra low-sodium beef or chicken broth, adding a tablespoon of red wine vinegar for acidity. The sauce will taste a little less deep, but the braise still works.

What should I serve with braised short ribs?

Martha's headnote suggests creamy polenta with thyme, which soaks up the sauce well. Mashed potatoes or buttered egg noodles work the same way, and a simple green salad cuts the richness.

Can I braise short ribs without a Dutch oven?

Any heavy ovenproof pot with a tight lid will do. If yours isn't ovenproof, brown everything on the stovetop, move it to a roasting pan and cover tightly with foil before it goes in the oven.

What is the most common mistake with short ribs?

Overcrowding the pot when browning is the big one, since the ribs steam instead of sear. Cook them in two batches, and pull them at fork-tender, because overcooked ribs fall apart when you lift them.