Description
Tender, flavorful braised short ribs cooked slowly in a rich red wine and beef broth sauce with aromatic vegetables and herbs, resulting in melt-in-your-mouth meat perfect for a comforting dinner.
Ingredients
Scale
Short Ribs
- 4 bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
Liquids and Seasonings
- 2 cups red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Optional and Garnish
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Season Short Ribs: Generously season the beef short ribs with salt and pepper on all sides to enhance the flavor.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides for 8-10 minutes until deeply browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, celery, and smashed garlic cloves. Cook for 5-7 minutes until vegetables soften and onions become translucent.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes to deepen the flavors.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Simmer for 5 minutes to reduce slightly.
- Add Broth and Herbs: Add beef broth, thyme, rosemary, and bay leaves. Stir to combine and return the short ribs to the pot, submerging them mostly in the liquid.
- Braise in Oven: Bring the mixture to a simmer on stovetop, cover with a lid, and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
- Thicken Sauce (Optional): Remove the ribs and place the pot back on medium heat. Whisk the flour with a little water to create a slurry, then stir into the sauce. Simmer for 5-7 minutes until thickened.
- Serve: Plate the braised short ribs, spoon the sauce over the top, and garnish with freshly chopped parsley for a beautiful presentation.
Notes
- For an extra rich flavor, choose a full-bodied red wine like Cabernet Sauvignon or Merlot.
- You can prepare the dish a day ahead; flavors develop even better after resting overnight.
- For a gluten-free version, omit the flour or use a gluten-free alternative for thickening.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
