Braised Short Ribs
Braised Short Ribs are the ultimate comfort food rich, tender, and slow-cooked to perfection. These fall-off-the-bone beef ribs are simmered in a deep, savory sauce with aromatic herbs, vegetables, and a touch of wine for incredible depth of flavor.
Ingredients
For the Short Ribs:
- 3–4 lbs (1.5–2 kg) bone-in beef short ribs
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
For the Braising Liquid:
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 fresh rosemary sprigs
- 3–4 fresh thyme sprigs
- 2 bay leaves
Instructions
- Preheat oven to 325°F (160°C).
- Season and sear ribs: Pat short ribs dry, season with salt and pepper. Heat olive oil in a Dutch oven, sear ribs on all sides until browned. Remove and set aside.
- Sauté vegetables: In the same pot, add onions, carrots, and celery. Cook until softened, then add garlic and cook until fragrant.
- Add tomato paste u0026 wine: Stir in tomato paste, cook for 1 minute. Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes.
- Add broth u0026 herbs: Stir in beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot.
- Braise: Cover with lid and transfer to oven. Cook for 2.5–3 hours, until ribs are fork-tender.
- Finish sauce (optional): Remove ribs, strain or blend vegetables into sauce, and simmer until thickened. Adjust seasoning.
- Serve hot with sauce ladled over the ribs.