Description

Get ready to dive into flavor town with these mouthwatering Braised Beef Short Ribs! Perfect for impressing your dinner guests or cozying up with a comforting meal, this dish is a show-stopper that’s guaranteed to tantalize your taste buds.

Ingredients

Scale

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 (Cabernet Sauvignon recommended)
2 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Instructions

Prep those Ribs

Preheat your oven to a cozy 350°F (175°C). Give those short ribs a generous sprinkle of salt and pepper for some love.

Sear to Perfection

In a Dutch oven or heavy pot, heat olive oil over medium-high. Sear the ribs until they’re gorgeously browned on all sides (about 3-4 mins per side). Set aside.

Veggie Time

In the same pot, toss in onion, carrots, and celery. Sauté until softened, about 5 mins. Add garlic and cook for a fragrant minute.

Wine & Dine

Pour in the red wine. Scrape the pot’s bottom to release all those flavorful bits. Let it simmer and reduce slightly (5-7 mins).

Build the Flavor

Add short ribs back to the pot. Pour in beef broth, tomato paste, thyme, rosemary, and bay leaf. The liquid should cover about 2/3 of the ribs. Simmer gently.

Braise It

Pop a lid on your pot and slide it into the oven. Braise for 2.5 to 3 hours until ribs are ultra-tender. Keep an eye on liquid levels, topping with broth if needed.

Finish & Serve

Remove from oven and let it sit. Skim any extra fat. Spoon the rich braising liquid over the ribs and serve with mashed potatoes or polenta.

Notes

Wine Selection

Choosing a quality red wine, such as Cabernet Sauvignon, enhances the flavor of the dish.

Serving Suggestions

Serve the braised short ribs over creamy mashed potatoes or alongside polenta for a comforting meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 2.5 to 3 hours