Go Back

Braised Short Ribs

A comforting winter dish of fork-tender beef short ribs braised in a rich red wine sauce, perfect for cozy gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds beef short ribs Look for well-marbled ribs for the best flavor.
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 cups red wine Consider non-alcoholic red wine as a substitute.
  • 2 cups beef broth Can be substituted with vegetable broth.
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme
  • 1 leaf bay leaf

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Generously season the short ribs with salt and pepper.
  3. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until nicely browned, about 4-5 minutes per side. Remove the ribs and set aside.
  4. In the same pot, add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until softened.
  5. Stir in the minced garlic and cook for an additional minute until fragrant.
  6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it come to a boil and reduce by half.
  7. Add the beef broth, tomato paste, thyme, bay leaf, and the reserved short ribs back into the pot.
  8. Cover the pot and transfer it to the oven. Braise for 2.5 to 3 hours until the meat is fork-tender.
  9. Once done, remove the pot from the oven and discard the thyme and bay leaf.
  10. Serve the short ribs hot with your choice of sides.

Notes

Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, add a splash of broth to maintain moisture.