Description
This Braised Short Ribs recipe delivers tender, flavorful beef cooked low and slow in a rich red wine and herb-infused sauce. Perfect for a comforting dinner, the ribs are seared and then braised in the oven with aromatic vegetables, creating a deliciously savory and melt-in-your-mouth dish.
Ingredients
Scale
Meat
- 4 bone-in beef short ribs (about 3-4 pounds)
Seasoning
- Salt and pepper, to taste
Vegetables
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids and Sauces
- 1 cup red wine
- 3 cups beef broth
- 2 tablespoons tomato paste
Herbs and Spices
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Optional for Sauce Thickening and Finishing
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the short ribs later.
- Season Ribs: Generously season the short ribs with salt and pepper to enhance the flavor of the meat.
- Brown Ribs: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side, until they develop a rich crust. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften and release their aroma.
- Add Tomato Paste: Stir in tomato paste and cook for another 2 minutes to deepen the flavor of the base.
- Deglaze Pot: Pour in red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom for extra flavor.
- Add Ribs and Broth: Return the short ribs to the pot and pour in beef broth. Add fresh rosemary, thyme, and bay leaf to infuse the dish with herbal notes.
- Braise in Oven: Bring the mixture to a simmer on the stovetop, then cover with a lid and transfer the pot to the preheated oven. Braise for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
- Optional Sauce Thickening: Remove the short ribs carefully and strain the cooking liquid. Simmer the liquid on the stovetop to reduce it to your desired consistency. For a richer sauce, whisk in butter and flour to thicken.
- Serve: Plate the short ribs and spoon the luscious sauce over them. Serve hot for a hearty, satisfying meal.
Notes
- Braising low and slow in the oven ensures tender, fall-off-the-bone meat.
- Using a heavy pot like a Dutch oven helps retain and evenly distribute heat.
- Red wine adds depth to the sauce, but you can substitute with additional beef broth if preferred.
- For gluten-free options, omit the flour or substitute with a gluten-free thickener.
- Allow the ribs to rest for a few minutes before serving for the juices to redistribute.
