Description
This Braised Short Ribs recipe features tender, flavorful beef short ribs slowly cooked in a savory mix of red wine, beef broth, and aromatic herbs. Perfectly browned and then braised to fall-off-the-bone tenderness, these short ribs are complemented by a rich sauce made from sautéed vegetables, tomato paste, and herbs, making it a comforting and hearty main dish ideal for special occasions or cozy dinners.
Ingredients
Scale
Meat
- 4 bone-in beef short ribs (about 3-4 pounds)
- Salt and pepper, to taste
Vegetables & Aromatics
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids & Seasonings
- 2 tablespoons olive oil
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Optional for Thickening & Finishing
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Season the Short Ribs: Generously season the beef short ribs with salt and pepper on all sides to enhance their flavor before cooking.
- Brown the Short Ribs: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the short ribs thoroughly on all sides, about 3-4 minutes per side, to develop depth of flavor. Once browned, remove the ribs and set them aside.
- Sauté the Vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables soften and become fragrant, absorbing the residual flavors from the meat.
- Add Tomato Paste: Stir in the tomato paste with the vegetables and cook for an additional 2 minutes to deepen the sauce’s flavor.
- Deglaze with Red Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. This adds richness and complexity to the sauce.
- Add Short Ribs and Broth: Return the browned short ribs to the pot and add beef broth along with fresh rosemary, thyme, and bay leaf for aromatic seasoning.
- Simmer and Transfer to Oven: Bring the mixture to a gentle simmer on the stovetop. Cover the pot with a lid and transfer it to the preheated oven to braise.
- Braise the Short Ribs: Cook in the oven for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone, allowing the flavors to meld beautifully.
- Optional Sauce Thickening: Carefully remove the short ribs and strain the cooking liquid. Simmer the liquid on the stovetop until it reduces to your desired thickness. For a richer finish, whisk in butter and flour to thicken the sauce.
- Serve: Plate the short ribs and spoon the luscious sauce over them to enjoy a delicious, hearty meal.
Notes
- For even more flavor, brown the short ribs in batches to avoid crowding the pan.
- Leftover braised short ribs reheat well and can be stored in the refrigerator for up to 3 days.
- If you prefer a non-alcoholic version, substitute the red wine with additional beef broth or grape juice.
- Serve with creamy mashed potatoes, polenta, or roasted vegetables for a complete meal.
- Using a Dutch oven or oven-safe heavy pot is crucial for even braising.
