Braised Beef Chuck Riblets
These braised beef chuck riblets are seared, then slow-cooked in a Dutch oven with red wine, beef broth, vegetables, and herbs until fall-apart tender. Serve them with mashed potatoes, egg noodles, or crusty bread to soak up every bit of the rich homemade gravy.
- Prep Time: 25 min
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
- Category: beef
- Method: Braising
- Cuisine: American
Ingredients
- 3 to 4 pounds beef chuck riblets
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Kosher salt and black pepper, to taste
- Fresh parsley, chopped, for serving
Instructions
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Preheat the oven to 325°F.
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Pat the chuck riblets dry with paper towels and season generously on all sides with kosher salt and black pepper.
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Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches if needed, sear the riblets for 3 to 4 minutes per side, until deeply browned. Transfer them to a plate.
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Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook for 5 to 7 minutes, stirring occasionally, until softened.
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Stir in the garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant.
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Pour in the red wine and scrape up all of the browned bits from the bottom of the pot. Let the wine simmer for 2 to 3 minutes.
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Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
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Return the seared chuck riblets and any juices from the plate to the Dutch oven. The braising liquid should come about halfway to three-quarters of the way up the meat.
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Cover tightly with the lid and transfer the Dutch oven to the oven. Braise for 2½ to 3 hours, until the riblets are fork-tender and the meat easily pulls away from the bone.
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Transfer the riblets to a platter and loosely tent with foil. Remove and discard the bay leaf.
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Place the Dutch oven over medium heat and simmer the braising liquid uncovered for 10 to 15 minutes, until reduced into a rich gravy. Taste and adjust the salt and pepper as needed.
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Spoon the vegetables and gravy over the beef riblets. Garnish with fresh parsley and serve warm.
Notes
- If the riblets are still tough after 3 hours, cover and return them to the oven for another 20 to 30 minutes. They are done when a fork slides in easily.
- To make this without wine, use an additional cup of beef broth plus 1 tablespoon balsamic vinegar.
- Store leftovers in the gravy in an airtight container for up to 4 days. They reheat beautifully and taste even better the next day.
- Serve with mashed potatoes, buttered egg noodles, rice, polenta, or crusty bread.