Description
Tender, fall-off-the-bone beef short ribs slowly braised in red wine with aromatics and herbs, creating a rich, deeply flavorful sauce perfect for a comforting, elegant meal.
Ingredients
- 2 kg beef short ribs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 onions, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp dried rosemary
- 1 tbsp all-purpose flour (optional, for thickening)
Instructions
- Preheat oven to 165°C (325°F).
- Season short ribs generously with salt and black pepper.
- Heat olive oil in a heavy Dutch oven over medium-high heat and sear short ribs on all sides until deeply browned. Remove and set aside.
- Add onions, carrots, and celery to the pot and sauté until softened and lightly caramelized.
- Stir in garlic and tomato paste; cook for 1–2 minutes.
- Deglaze the pot with red wine, scraping up browned bits, and simmer for 5 minutes.
- Add beef broth, thyme, bay leaves, and rosemary. Return short ribs to the pot.
- Cover and transfer to the oven. Braise for 2 1/2 to 3 hours until meat is very tender.
- Remove ribs and skim excess fat from the sauce. Simmer sauce on stovetop to thicken if needed.
- Serve short ribs hot with sauce spooned over the top.
Notes
- Choose a dry red wine you would enjoy drinking.
- Short ribs taste even better the next day.
- Serve with mashed potatoes, polenta, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American