Description
This classic Braised Short Ribs recipe features tender, fall-off-the-bone beef ribs slow-cooked in a rich red wine and herb-infused broth. Searing the ribs and then slowly braising them with aromatics and tomato paste creates a deeply flavorful dish perfect for comforting dinners. Finished with a luscious sauce and fresh parsley garnish, these ribs offer a deliciously hearty and elegant meal.
Ingredients
Scale
Beef Short Ribs
- 4 bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
Liquids & Seasonings
- 2 cups red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Season the ribs: Generously season the short ribs on all sides with salt and pepper to enhance their flavor.
- Sear the short ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs and sear them thoroughly on all sides until they develop a deep golden brown crust, about 8-10 minutes. Remove the ribs and set aside.
- Sauté the vegetables: In the same pot, add chopped onion, carrots, celery, and smashed garlic. Cook for 5-7 minutes until the vegetables soften and the onions turn translucent, building the base flavor.
- Add tomato paste: Stir in the tomato paste and cook for another 1-2 minutes, allowing it to combine and deepen in flavor with the vegetables.
- Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Bring to a simmer and cook for 5 minutes to reduce the wine slightly and concentrate its taste.
- Add broth and herbs: Stir in the beef broth along with fresh thyme, rosemary, and bay leaves. Combine well, then return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Braise in the oven: Bring the mixture to a simmer on the stovetop, then cover the pot tightly with a lid and transfer it to the preheated oven. Braise the ribs for 2 1/2 to 3 hours until the meat is very tender and falls off the bone.
- Optional sauce thickening: For a thicker sauce, remove the ribs once cooked and place the pot back over medium heat. Whisk the flour with a little water to form a slurry and stir it into the sauce. Simmer for 5-7 minutes until thickened to desired consistency.
- Serve and garnish: Plate the braised short ribs and spoon the rich sauce over them. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Choosing bone-in short ribs helps develop more flavor and tenderness during braising.
- Make sure to sear the ribs well; this step adds depth and richness to the sauce.
- If you prefer a non-alcoholic version, replace the red wine with additional beef broth and a splash of balsamic vinegar for acidity.
- The sauce can be thickened with flour or cornstarch slurry depending on preference.
- Leftovers reheat well and the flavors deepen after sitting overnight.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
