Braised Beef Short Ribs
Tender beef short ribs braised in red wine with aromatic vegetables and herbs.
20 mins
Prep Time
3 hours
Cook Time
4
Servings
Ingredients
- 4 lbs beef short ribs
- 2 cups red wine
- 2 cups beef broth
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tbsp olive oil
Nutrition Facts
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Instructions
Preheat oven to 325°F (165°C). Season the short ribs generously with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides, about 4-5 minutes per side. Remove and set aside.
In the same pot, add chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 5 minutes to reduce slightly.
Return the short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the ribs.
Cover and transfer to the preheated oven. Braise for 2.5-3 hours until the meat is fork-tender.
Remove the ribs from the pot. Strain the braising liquid and skim off excess fat. Serve the ribs with the reduced sauce.
Chef's Tips
- For deeper flavor, marinate the ribs overnight in the red wine with some of the aromatics.
- Make ahead tip: This dish tastes even better the next day as flavors continue to develop.
- Serving suggestion: Serve over creamy mashed potatoes or polenta to soak up the delicious sauce.
- If the sauce is too thin after straining, you can reduce it further on the stovetop.
- For extra richness, stir in a tablespoon of butter at the end when reducing the sauce.
