Description
These tender, melt-in-your-mouth braised short ribs are slow-cooked to perfection in a rich, flavorful broth. The meat falls off the bone, and the sauce is thickened with the braising liquid, creating an irresistible dish that’s perfect for a special dinner or a cozy night in.
Ingredients
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4 bone-in beef short ribs (about 3–4 pounds)
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Salt and pepper, to taste
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2 tablespoons olive oil
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1 onion, chopped
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2 carrots, chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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1 cup red wine
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3 cups beef broth
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2 tablespoons tomato paste
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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1 bay leaf
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2 tablespoons all-purpose flour (optional, for thickening)
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2 tablespoons butter (optional, for finishing)
Instructions
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Preheat your oven to 350°F (175°C).
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Season the short ribs generously with salt and pepper.
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Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
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In the same pot, add the onion, carrots, celery, and garlic. Sauté for about 5 minutes, until the vegetables start to soften.
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Stir in the tomato paste and cook for another 2 minutes.
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Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
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Return the short ribs to the pot and add the beef broth, rosemary, thyme, and bay leaf.
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Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
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Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
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(Optional) If you’d like a thicker sauce, remove the ribs and strain the liquid, then simmer it on the stovetop until reduced. For a rich finish, whisk in the butter and flour to thicken.
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Serve the short ribs with the sauce spooned over the top.
Notes
For extra flavor, you can marinate the short ribs overnight with herbs and wine before cooking.
Braised short ribs are great served over mashed potatoes, polenta, or buttered noodles to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 2.5 - 3 hours (braising)
- Category: Beef, Main Course
- Method: Braising
- Cuisine: American, Comfort Food