Braised Short Ribs Recipe
Tender, flavorful braised short ribs cooked low and slow in a rich red wine sauce—perfect for a hearty and comforting meal!
Equipment
- Large Dutch oven or oven-safe pot with a lid
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Sharp knife
Ingredients
- 4-5 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 2 tsp salt divided
- 1 tsp black pepper
- 1 large onion chopped
- 3 medium carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups red wine such as Cabernet Sauvignon
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Sear the Short Ribs:
- Pat the short ribs dry with paper towels and season them generously with 1 teaspoon salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer to a plate.
- Cook the Vegetables:
- In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in the garlic and tomato paste and cook for another 1-2 minutes until fragrant.
- Deglaze with Wine:
- Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5 minutes to reduce slightly.
- Add the Broth and Herbs:
- Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should just cover the ribs. Bring to a gentle simmer.
- Braise in the Oven:
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are tender and the meat easily pulls away from the bone.
- Rest and Serve:
- Carefully remove the short ribs from the pot and skim any excess fat from the sauce. Discard the herbs and bay leaves. Serve the short ribs with the sauce spooned over the top.