Beef Short Rib Braise

Name: Beef Short Rib Braise
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Bone-in beef short ribs; 3 cups Mirepoix (diced onions, carrots, celery); 1 cup Dry red wine; 1 cup Beef stock; 1 tsp Fresh thyme; 2 Bay leaves

Red-wine braised short ribs, celery-root purée, gremolata.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 20m
Cook: 180m
Serves: 4
Level: Hard

Ingredients

4servings

Bone-in beef short ribs4
Mirepoix (diced onions, carrots, celery)3 cups
Dry red wine1 cup
Beef stock1 cup
Fresh thyme1 tsp
Bay leaves2

Instructions

1
Sear hard
Season the ribs heavily with salt and sear on all sides in a heavy Dutch oven until a dark crust forms.
2
Sauté aromatics
Remove the meat; sauté the mirepoix in the rendered beef fat.
3
Deglaze the pan
Deglaze the pan with red wine, scraping up the fond.
4
Add the stock
Add the stock, thyme, and ribs.
5
Braise low
Braise covered in the oven at 325°F for 3 hours until the collagen dissolves and the meat yields completely to a fork.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 6 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Dutch oven

Heavy walls and a tight lid hold a low, even simmer for hours without scorching the bottom.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

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