Description
Tender and flavorful braised short ribs slow-cooked in red wine and broth until melt-in-your-mouth delicious. The perfect comfort food for family dinners or special occasions.
Ingredients
- 4 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (Cabernet Sauvignon or Merlot recommended)
- 4 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Optional Add-ins:
- Mushrooms for earthiness
- A splash of balsamic vinegar for depth
- Fresh parsley for garnish
Instructions
- Preheat oven to 325°F (165°C).
- Pat ribs dry, season generously with salt and pepper. Heat oil in a Dutch oven and sear ribs on all sides until browned. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, then stir in garlic and tomato paste. Cook for 2–3 minutes.
- Pour in red wine to deglaze, scraping up browned bits. Simmer until reduced by half.
- Return ribs to the pot, add beef broth, thyme, rosemary, and bay leaves. Bring to a gentle simmer.
- Cover and braise in the oven for 2.5–3 hours, until ribs are fork-tender.
- Remove ribs and skim excess fat from the sauce. Simmer sauce on the stovetop until slightly thickened.
- Serve ribs hot with sauce spooned over top.
Notes
- Always sear the ribs first—it builds flavor and locks in juices.
- Use bone-in short ribs for the best texture and flavor.
- Make a day ahead—flavors intensify overnight.
- Strain and reduce the sauce for a smoother, more refined finish.
- Pair with mashed potatoes or polenta to soak up the rich sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours