Braised Short Ribs Recipe
A rich and tender dish with beef short ribs braised in a flavorful sauce made from red wine, beef broth, and aromatic vegetables. This comforting recipe results in fall-off-the-bone ribs that are perfect for cozy nights or special celebrations.
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion diced
- 2 medium carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Trim excess fat from short ribs. Season with salt and pepper. Chop onion, carrot, and celery.
- Sear the Ribs: Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, then set aside.
- Build the Flavor Base: Add onion, carrot, and celery to the Dutch oven. Cook until softened. Add garlic and tomato paste and stir for 1–2 minutes.
- Deglaze & Add Liquids: Pour in red wine, scraping up the browned bits. Let simmer for a few minutes. Add beef broth, then return the short ribs to the pot. Add thyme and bay leaves.
- Braise to Perfection: Cover the Dutch oven and transfer to a 300°F oven. Braise for 2.5 to 3 hours, checking occasionally.
- Serve: Remove ribs and skim any excess fat from the sauce. Strain the sauce for smoothness if desired. Plate the ribs with sauce poured over them.
Notes
- Smoky Flavor: Add smoked paprika or liquid smoke for a twist.
- No-Wine Option: Replace wine with extra beef broth or grape juice.
- Customizations: Rosemary, sage, or oregano can be used in place of thyme for different flavors.
- Make Ahead: This dish tastes even better the next day.
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Storage:
- Refrigeration: Store in an airtight container for up to 4 days. Reheat in a 300°F oven.
- Freezing: Freeze fully cooked ribs in a freezer-safe container for up to 3 months. Thaw and reheat.