Description
These braised short ribs are fall-off-the-bone tender and full of savory, slow-cooked flavor. Simmered in a red wine and beef broth sauce with garlic, herbs, and veggies, they’re the kind of meal that tastes like it took all day—because it did (but it’s worth it).
Ingredients
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 medium onion, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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4 cloves garlic, minced
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2 tablespoons tomato paste
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2 cups beef broth
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1 1/2 cups dry red wine
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1 tablespoon Worcestershire sauce
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2 sprigs fresh rosemary
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3 sprigs fresh thyme
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2 bay leaves
Instructions
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Preheat oven to 325°F (160°C).
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Pat short ribs dry and season with salt and pepper.
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In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.
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In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened.
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Stir in garlic and tomato paste, cooking for 1–2 minutes.
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Pour in red wine to deglaze the pan, scraping up the brown bits. Let simmer for 5 minutes.
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Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir well.
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Return short ribs to the pot, making sure they’re mostly submerged in the liquid.
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Cover and bake in the oven for 2.5 to 3 hours, or until meat is fork-tender.
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Remove ribs and skim fat from the sauce. Simmer sauce on the stove if you want it thicker.
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Serve ribs with mashed potatoes, polenta, or crusty bread.
Notes
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You can make this a day ahead—the flavor gets even better!
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Don’t skip the sear—it builds the base of the sauce.
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If you don’t have red wine, sub in extra beef broth and a splash of balsamic vinegar.