Description
This classic Braised Short Ribs recipe features succulent, fall-off-the-bone beef slow-cooked in red wine and aromatic herbs. Perfectly seared and then braised in a rich sauce made with vegetables, garlic, and beef broth, these short ribs deliver deep, comforting flavors ideal for special occasions or cozy dinners.
Ingredients
Scale
Meat
- 3 pounds bone-in beef short ribs
Seasonings
- Salt, to taste
- Black pepper, to taste
Cooking Fats and Oils
- 2 tablespoons olive oil
Vegetables
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Other Ingredients
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Prepare and Season: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels to ensure a good sear, then generously season all sides with salt and black pepper.
- Sear the Short Ribs: In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and brown them deeply on all sides, about 3 to 4 minutes per side, to develop flavor. Remove the ribs and set aside.
- Sauté Vegetables: Using the same pot, add the chopped onion, carrots, and celery. Cook over medium heat for 5 to 6 minutes until softened and aromatic. Add the minced garlic and cook for an additional minute, stirring to prevent burning.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits (deglazing). Let the wine simmer gently for about 10 minutes to reduce slightly.
- Add Broth and Herbs: Add the beef broth, fresh rosemary, thyme sprigs, and bay leaves to the pot. Stir to combine the flavors.
- Braise the Short Ribs: Return the seared short ribs to the pot, nestling them so they are mostly submerged in the liquid. Cover with a lid and transfer the pot to the preheated oven. Braise for 2½ to 3 hours until the meat is extremely tender and falls off the bone easily.
- Finish the Sauce: Remove the ribs and, if desired, strain the sauce to remove solids. Skim off any excess fat from the surface. Return the sauce to the pot and simmer on stovetop to reduce it to your preferred consistency for a richer sauce.
- Serve: Plate the short ribs and spoon the luscious sauce over the top while hot. Pair with mashed potatoes, polenta, or creamy risotto for a complete meal.
Notes
- Braised short ribs pair well with mashed potatoes, polenta, or creamy risotto for a hearty meal.
- For intensified flavor, prepare the ribs a day ahead and refrigerate; this allows the fat to solidify and be easily removed while deepening the overall taste.
- Use a heavy Dutch oven to retain heat and ensure even braising.
- Choose a dry red wine like Cabernet Sauvignon or Merlot for best flavor results.
