Description
This rich and savory Braised Short Ribs recipe features tender, fall-off-the-bone beef slow-cooked in a flavorful combination of red wine, beef broth, and aromatic herbs. Perfect for a comforting dinner, the ribs are first seared to lock in flavor, then braised in the oven until meltingly tender. The dish is finished with a luscious, thickened sauce and garnished with fresh parsley for an elegant presentation.
Ingredients
Scale
Meat
- 4 bone-in beef short ribs
Vegetables & Herbs
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
Liquids & Seasonings
- 2 tablespoons olive oil
- 2 cups red wine
- 3 cups beef broth
- 1 tablespoon tomato paste
- Salt and pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for slow braising the ribs.
- Season the Ribs: Generously season the short ribs with salt and pepper on all sides to enhance flavor.
- Sear the Ribs: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, celery, and garlic. Cook for 5-7 minutes until vegetables soften and onions become translucent.
- Add Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes to deepen flavor.
- Deglaze with Red Wine: Pour in the red wine, scraping the pot’s bottom to loosen browned bits. Bring to a simmer and reduce slightly for 5 minutes.
- Add Broth and Herbs: Add beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged.
- Braise in Oven: Bring mixture to simmer on stovetop, cover with lid, then transfer to oven. Braise for 2 1/2 to 3 hours until ribs are very tender and meat pulls easily from the bone.
- Thicken Sauce (Optional): Remove ribs after cooking. Whisk flour with water to form a slurry and stir into sauce over medium heat. Simmer 5-7 minutes until sauce thickens.
- Serve: Spoon the sauce over the short ribs and garnish with chopped fresh parsley. Serve hot for a hearty meal.
Notes
- For an even richer flavor, use a full-bodied red wine such as Cabernet Sauvignon or Merlot.
- You can prepare this dish a day ahead; the flavors develop beautifully with time and leftovers reheat well.
- Optional flour slurry is to thicken the sauce; skip if you prefer a thinner jus.
- Serve with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- Make sure to use a heavy-bottomed pot or Dutch oven for even heat distribution and better browning.
