Description
Indulge in these melt-in-your-mouth braised beef short ribs, perfectly seasoned and cooked to tender perfection in a rich, savory sauce.
Ingredients
Scale
- 3–4 lbs bone-in beef short ribs
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 cups dry red wine (like Cabernet or Merlot)
- 2 cups beef stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and freshly cracked black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Season the short ribs liberally with salt and pepper.
- Heat the vegetable oil over medium-high heat in a large Dutch oven.
- Add the short ribs, searing each side for about 3 minutes until browned.
- Remove the ribs and set aside.
- Lower the heat and add the diced onion, carrots, and celery to the pot, sautéing for about 5 minutes.
- Stir in the smashed garlic and tomato paste, cooking for an additional 2 minutes.
- Pour in the dry red wine and reduce by half, which takes roughly 10–15 minutes.
- Return the ribs to the Dutch oven along with beef stock, thyme, rosemary, and bay leaves.
- Bring to a gentle simmer, cover the pot with a lid, and transfer to the oven.
- Braise for 2.5 to 3 hours until fork-tender.
- Remove the ribs from the pot and strain the sauce if desired.
- Serve the short ribs hot, garnished with parsley.
Notes
Make-ahead tips: Braised short ribs taste even better the next day. Store in the refrigerator overnight. For reheating, warm in the oven or stovetop to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 660
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 120mg
Keywords: braised beef, short ribs, comfort food, savory dish, tender meat