Ultimate Braised Short Ribs
A classic comfort food, these ultimate braised short ribs feature deeply flavorful, slow-cooked beef that becomes incredibly tender, melting in your mouth. Perfect for a cozy dinner or special occasion.
Ingredients
- 4 pounds beef short ribs bone-in or boneless
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon
- 4 cups beef broth low sodium
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
- Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until reduced by half, about 5 minutes.
- Return the short ribs to the pot. Pour in beef broth, ensuring the ribs are mostly submerged. Add rosemary, thyme, and bay leaves.
- Bring the liquid to a gentle simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Braise for 3-3.5 hours, or until the short ribs are fall-off-the-bone tender.
- Carefully remove the short ribs from the pot. Strain the braising liquid through a fine-mesh sieve, discarding solids. Skim off any excess fat from the sauce.
- Return the sauce to the pot and simmer over medium heat until slightly thickened, if desired. Adjust seasoning to taste.
- Serve the tender short ribs with the rich sauce.
Notes
For best flavor, braise the short ribs a day ahead and reheat gently. Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce. You can also add root vegetables like carrots and parsnips to the braising liquid in the last hour of cooking for added depth and nutrition.