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Easy Braised Short Ribs for a Lighter Thanksgiving

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These braised short ribs are rich, tender, and surprisingly light—perfect for a smaller Thanksgiving gathering or any cozy dinner. The secret is a clever blend of aromatics and a touch of balsamic vinegar for depth without heaviness.

Ingredients

Scale
  • 4 to 5 pounds bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 large carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 1 tablespoon balsamic vinegar
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 1 tablespoon cold butter (optional, for glossy finish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the lower third of the oven.
  2. Pat the short ribs completely dry with paper towels. Season generously on all sides with salt and pepper.
  3. Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches, sear the short ribs for 3 to 4 minutes per side until deeply browned. Transfer to a bowl and set aside.
  4. Reduce heat to medium. Add onion, carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes until softened and starting to brown.
  5. Add garlic and tomato paste; cook for 1 minute, stirring constantly.
  6. Pour in the red wine and scrape up browned bits from the bottom of the pot. Let simmer for 2 to 3 minutes until slightly reduced.
  7. Add beef broth, balsamic vinegar, rosemary, thyme, and bay leaves. Stir, then return short ribs to the pot, nestling them into the liquid (liquid should come about halfway up the ribs).
  8. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven.
  9. Braise for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
  10. Carefully remove the pot from the oven. Transfer short ribs to a plate and cover loosely with foil.
  11. Strain the braising liquid through a fine-mesh strainer into a small saucepan, pressing on vegetables. Let sit for 5 minutes, then skim off visible fat.
  12. Optional: To thicken the sauce, whisk 2 tablespoons flour with 3 tablespoons cold water. Bring strained liquid to a simmer, whisk in flour mixture, and cook for 2 to 3 minutes. For a glossy finish, stir in 1 tablespoon cold butter off heat.
  13. Return short ribs to the pot or a serving dish, pour sauce over the top, and garnish with fresh parsley. Serve immediately.

Notes

For best results, braise the ribs two days before serving. Refrigerate in the pot, remove solidified fat, then reheat gently in a 300°F oven for 30 minutes before thickening the sauce. If the sauce tastes flat, add a splash of balsamic vinegar or lemon juice.

Nutrition

Keywords: braised short ribs, lighter Thanksgiving, beef short ribs, comfort food, holiday recipe, make-ahead, gluten-free option

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