Description
Braised short ribs are a classic comfort food made by slow-cooking tender beef short ribs in a rich, flavorful sauce until they are melt-in-your-mouth tender. This dish is perfect for a cozy dinner or special occasion, and it pairs wonderfully with mashed potatoes or roasted vegetables.
Ingredients
Scale
- 4 bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 cups red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper on all sides.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.
- In the same pot, add the chopped onion, carrots, celery, and garlic. Cook for 5-7 minutes, until the vegetables begin to soften and the onions are translucent.
- Add the tomato paste and cook for an additional 1-2 minutes, stirring to incorporate it with the vegetables.
- Pour in the red wine, scraping the bottom of the pot to deglaze and loosen any browned bits. Bring the wine to a simmer and cook for 5 minutes, allowing it to reduce slightly.
- Add the beef broth, thyme, rosemary, and bay leaves to the pot. Stir to combine, then return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the oven. Braise the ribs for 2 1/2 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
- If you prefer a thicker sauce, remove the ribs once cooked and place the pot over medium heat. In a small bowl, whisk the flour with a little water to create a slurry, then stir it into the sauce. Simmer for 5-7 minutes until thickened.
- Serve the braised short ribs with the sauce spooned over the top. Garnish with freshly chopped parsley.
Notes
- For extra flavor, you can marinate the short ribs in the red wine and seasonings overnight before cooking.
- Braised short ribs can be made a day in advance. Simply refrigerate the dish, then reheat gently before serving.
- Serve the short ribs over mashed potatoes, polenta, or buttered noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib
- Calories: 600 kcal
- Sugar: undefined
- Sodium: 600mg
- Fat: undefined
- Saturated Fat: 15g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
- Cholesterol: undefined