Description
Tender and flavorful beef short ribs slow-braised in a Dutch oven with aromatic vegetables, herbs, and red wine — a classic comfort dish perfect for a cozy dinner or special gathering.
Ingredients
Units
Scale
- 4 lbs (1.8 kg) bone-in beef short ribs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 1/2 cups dry red wine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and cook 1 more minute.
- Stir in tomato paste and cook for 2 minutes.
- Deglaze with red wine, scraping up browned bits from the bottom. Simmer for 5 minutes.
- Add beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot, meaty side down. Liquid should mostly cover the ribs.
- Cover with lid and transfer to the oven. Braise for 2.5 to 3 hours, or until ribs are fork-tender.
- Remove herbs and bay leaves. Skim excess fat and serve ribs with sauce over mashed potatoes, polenta, or noodles.
Notes
- For a thicker sauce, simmer uncovered on the stovetop after braising to reduce.
- This dish tastes even better the next day — perfect for make-ahead meals.
- Use a dry red wine like Cabernet Sauvignon or Merlot for rich flavor.
- Optional: Add mushrooms during the last hour of cooking for extra depth.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg