Description
Fall-off-the-bone tender beef short ribs braised slowly in rich red wine, garlic, and herbs — a comforting and elegant dinner favorite perfect for a cozy meal.
Ingredients
Beef and Seasoning
- 3–4 lbs beef short ribs
- Salt & pepper, to taste
Vegetables and Aromatics
- 1 onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
Liquids and Flavorings
- 2 tbsp olive oil
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp rosemary, dried or fresh
Instructions
- Prepare the Short Ribs: Season the beef short ribs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Sear the ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
- Sauté Vegetables: In the same pan, reduce heat to medium. Add the chopped onion, sliced carrots, and minced garlic. Cook, stirring occasionally, until the vegetables soften and the onions are translucent, approximately 5 minutes. Stir in 2 tablespoons of tomato paste and cook for another minute to enhance the flavor.
- Add Liquids and Herbs: Pour in 2 cups of red wine and scrape the bottom of the pan to loosen any browned bits. Add 2 cups of beef broth and 1 teaspoon of rosemary. Stir everything together, then return the seared short ribs to the pan, ensuring they are partially submerged in the liquid.
- Braise the Short Ribs: Preheat your oven to 325°F (160°C). Cover the pan with a lid or tightly with foil. Place it in the oven and cook slowly for 2½ to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Rest and Serve: Remove the ribs from the oven and let them rest for a few minutes. You can skim off excess fat from the braising liquid or reduce it on the stovetop to thicken. Serve the short ribs hot, paired beautifully with mashed potatoes or creamy polenta for a complete and satisfying meal.
Notes
- For a hands-off approach, transfer all ingredients to a crockpot and cook on low for 8 hours until ribs are tender.
- Adjust seasoning with salt and pepper after cooking, as the braising liquid can concentrate flavors.
- The braising liquid can be strained and reduced to make a delicious sauce for serving.
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot for the best flavor.
- Leftover ribs reheat well and taste even better the next day.
- Prep Time: 15 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Oven
- Cuisine: French-Inspired