Description
This classic Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich red wine and herb-infused broth. Perfectly seared short ribs are braised with aromatic vegetables and herbs, creating a comforting and elegant dish ideal for special occasions or cozy dinners.
Ingredients
Scale
Main Ingredients
- 4 bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 cups red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for slow braising the short ribs.
- Season the ribs: Generously season the short ribs on all sides with salt and pepper to enhance flavor.
- Sear the ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the short ribs on all sides for 8-10 minutes and then remove them from the pot, setting aside.
- Sauté the vegetables: In the same pot, add the chopped onion, carrots, celery, and smashed garlic. Cook for 5-7 minutes until the vegetables start softening and the onions become translucent.
- Add tomato paste: Stir in the tomato paste and cook for 1-2 minutes to combine it well with the vegetables.
- Deglaze with red wine: Pour in the red wine, scraping the pot’s bottom to loosen browned bits. Bring to a simmer and reduce slightly for about 5 minutes.
- Add broth and herbs: Stir in the beef broth, thyme, rosemary, and bay leaves, then return the short ribs to the pot, making sure they are mostly covered by the liquid.
- 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 2½ to 3 hours until the meat is very tender and falls off the bone.
- Thicken the sauce (optional): Remove the ribs and place the pot on medium heat. Mix flour with water to create a slurry, then stir into the sauce and simmer for 5-7 minutes until thickened to your liking.
- Serve and garnish: Spoon the sauce over the short ribs and garnish with freshly chopped parsley before serving.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during braising.
- For the best flavor, choose a dry red wine like Cabernet Sauvignon or Merlot.
- Allow ribs to cool slightly before serving for easier handling and better flavor development.
- The flour slurry in step 9 is optional; omit for a thinner sauce.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully.
