Description
Melt-in-your-mouth beef short ribs braised low and slow in a savory red wine sauce with onions, carrots, and herbs. This comforting dish is perfect for a cozy dinner or a special occasion meal.
Ingredients
Beef Short Ribs:
- 3–4 lbs beef short ribs, bone-in
Vegetables and Aromatics:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons tomato paste
- 2 cups dry red wine (Cabernet or Merlot)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat oven to 325°F (160°C).
- Prepare the Ribs: Pat ribs dry, then season generously with salt and pepper.
- Sear the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Cook the Vegetables: Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute more.
- Deglaze the Pot: Deglaze with red wine, scraping up browned bits. Simmer for 5 minutes until slightly reduced.
- Add Remaining Ingredients: Return ribs to pot. Add beef broth, rosemary, thyme, and bay leaves. Liquid should nearly cover ribs.
- Braise in the Oven: Cover and transfer to oven. Braise for 2½–3 hours, until meat is tender and falling off the bone.
- Finish and Serve: Remove ribs and strain sauce, skimming excess fat. Serve ribs with sauce spooned over the top.
Notes
- Best served with mashed potatoes, polenta, or crusty bread to soak up the sauce.
- Can be made a day ahead—flavors improve overnight.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American / French
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 650 calories
- Sugar: Approximately 3g
- Sodium: Approximately 850mg
- Fat: Approximately 45g
- Saturated Fat: Approximately 18g
- Unsaturated Fat: Approximately 22g
- Trans Fat: Approximately 1.5g
- Carbohydrates: Approximately 10g
- Fiber: Approximately 2g
- Protein: Approximately 50g
- Cholesterol: Approximately 180mg
