Description
Tender, fall-off-the-bone short ribs slow-braised in red wine and beef broth, infused with aromatic herbs and vegetables for a hearty and elegant dinner.
Ingredients
4 pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Instructions
1. Pat the ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides. Remove and set aside.
2. In the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in garlic and tomato paste and cook for another 2 minutes.
3. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 10 minutes to reduce slightly. Return the ribs to the pot.
4. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours until the meat is fork-tender.
5. Skim off any fat. Remove herbs and bay leaves. Serve ribs with the braising sauce over mashed potatoes or your favorite base.
Notes
Use a dry red wine for rich flavor—Cabernet Sauvignon or Merlot work beautifully.
Searing the ribs before braising is essential for deep, meaty flavor.
This dish gets even better the next day—make ahead for easier entertaining.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 510mg
- Fat: 42g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg
Keywords: short ribs, beef, comfort food, braised, slow-cooked