Servings: 4
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Ingredients:
4 lbs beef short ribs, bone-in
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine (such as Cabernet Sauvignon)
2 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Instructions:
Prepare the Short Ribs:
Preheat your oven to 350°F (175°C).
Season the beef short ribs generously with salt and pepper on all sides.
Sear the Ribs:
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat.
Add the short ribs in batches, searing until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the Pot:
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for about 5-7 minutes to reduce slightly.
Add the Remaining Ingredients:
Return the short ribs to the pot and add the beef broth, tomato paste, thyme, rosemary, and bay leaf. The liquid should cover about 2/3 of the ribs.
Bring to a gentle simmer.
Braise the Ribs:
Cover the pot with a lid and transfer it to the preheated oven.
Braise for about 2.5 to 3 hours, or until the ribs are tender and falling off the bone. Check occasionally to ensure there’s enough liquid; add more broth if necessary.
Serve:
Remove the pot from the oven and let it sit for a few minutes.
Skim off any excess fat from the surface of the sauce.
Serve the short ribs with the braising liquid spooned over the top. They pair beautifully with mashed potatoes or polenta to soak up the rich sauce.
Tips:
Storage: Leftover braised short ribs can be stored in an airtight container in.
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