Braised Short Ribs

Fall-off-the-bone tender beef short ribs slow-cooked in a rich, flavorful red wine and beef broth until perfectly succulent. An impressive yet comforting main dish ideal for special occasions or cozy dinners.

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Prep Time 30

Cook Time 3

Total Time 3 30

Course dinner

Cuisine American (with French influence)

Servings 4 servings

Calories 650 kcal

Ingredients

3 lbs bone-in beef short ribs
2 tbsp olive oil
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 cups dry red wine
3 cups beef broth
2 tbsp tomato paste
3 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste

Instructions

Preheat oven to 325°F (165°C).
Sear ribs: Heat oil in Dutch oven. Season ribs with salt/pepper, then sear on all sides until browned. Remove and set aside.
Sauté veggies: In same pot, cook onion, carrots, celery until softened (5 mins). Add garlic, cook 1 min more.
Deglaze: Add wine, scraping browned bits. Simmer 5 mins until reduced by half.
Braise: Return ribs to pot. Add broth, tomato paste, thyme, bay leaves. Liquid should nearly cover ribs.
Cook: Cover and braise in oven 2.5-3 hours until fork-tender.
Serve: Skim excess fat. Remove bones if desired. Serve with reduced braising liquid.

Notes

Better when made 1 day ahead - flavors deepen!
Serve over mashed potatoes or polenta.

Keyword Braised Short Ribs