Ingredients π
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 (such as Cabernet Sauvignon)
2 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Directions π©βπ³
- Prepare the Short Ribs:
Preheat oven to 350Β°F (175Β°C).
Season short ribs with salt and pepper on all sides.
- Sear the Ribs:
In a large Dutch oven, heat olive oil over medium-high heat.
Add short ribs in batches, searing until browned on all sides (3-4 minutes per side).
Remove and set aside.
- SautΓ© the Vegetables:
In the same pot, add onion, carrots, and celery. SautΓ© for about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
- Deglaze the Pot:
Pour in red wine, scraping the potβs bottom to release browned bits.
Simmer for 5-7 minutes to reduce slightly.
- Add the Remaining Ingredients:
Return short ribs to the pot.
Add beef broth, tomato paste, thyme, rosemary, and bay leaf.
Bring to a gentle simmer.
- Braise the Ribs:
Cover with a lid and transfer to oven.
Braise for 2.5 to 3 hours until tender. Check occasionally, adding more broth if needed.
- Serve:
Remove from oven and let sit for a few minutes.
Skim excess fat from sauce.
Serve short ribs with braising liquid over mashed potatoes or polenta.
Cooking Times β³
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4
Calories: ~650 kcal per serving
Tips π
Storage: Keep leftovers in an airtight container for up to 3 days (or freeze for 3 months).
Make Ahead: Tastes even better the next day! Reheat gently before serving.
Pairing: Serve with a glass of red wine for the perfect meal.
Enjoy your Braised Beef Short Ribsβa comforting dish ideal for special occasions! π·πβ¨