Description
Tender beef short ribs slow braised in broth, wine, and aromatic vegetables for a deeply savory, comforting dish perfect for a hearty meal.
Ingredients
Meat
- 3–4 lb beef short ribs
Vegetables
- 1 onion, diced
- 3 carrots, chopped
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 cup red wine or extra broth
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
Others
- 2 tbsp oil
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow braising of the ribs.
- Season and Sear Ribs: Season the beef short ribs evenly with salt and pepper. Heat oil in a heavy skillet or Dutch oven over medium-high heat and sear the ribs until browned on all sides. Remove ribs and set aside.
- Sauté Aromatics: In the same pan, add diced onion, chopped carrots, and minced garlic. Sauté for about 3 minutes until softened and aromatic.
- Add Flavorings and Liquids: Stir in the tomato paste, allowing it to cook briefly. Then pour in the red wine or extra broth along with the beef broth. Stir well to combine and deglaze the pan.
- Return Ribs and Add Herbs: Nestle the seared ribs back into the liquid and add thyme and bay leaf for flavor.
- Braise: Cover the pan with a lid or foil and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is very tender and falling off the bone.
Notes
- Use all broth instead of wine for an alcohol-free version suitable for all diets.
- Serve the braised short ribs with creamy mashed potatoes or polenta to soak up the delicious sauce.
- Skimming excess fat from the braising liquid before serving can make the dish lighter.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American, French-Inspired
