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Braised Beef Short Ribs

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Tender, fall-off-the-bone beef short ribs slowly braised in a rich red wine and beef broth sauce with aromatic vegetables and herbs. This comforting and elegant dish is perfect for family dinners or special occasions.

Ingredients

  • 4 lbs beef short ribs
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup red wine
  • 1 tbsp Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Season the beef short ribs generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs on all sides until deeply browned, about 8-10 minutes. Remove and set aside.
  4. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  5. Stir in the garlic and tomato paste and cook for 1 minute.
  6. Pour in the red wine and scrape up any browned bits from the bottom of the pot.
  7. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a gentle simmer.
  8. Return the short ribs to the pot, ensuring they are partially submerged in the liquid.
  9. Cover the Dutch oven and transfer it to the oven.
  10. Braise for about 3 hours to 3 hours 15 minutes, or until the meat is fork-tender and easily pulls apart.
  11. Remove the herbs and bay leaves.
  12. Spoon the sauce over the ribs and serve warm.

Notes

  • For an alcohol-free version, replace the red wine with additional beef broth.
  • Add mushrooms for extra depth of flavor.
  • Parsnips or potatoes can be added during the final hour of cooking.
  • A splash of balsamic vinegar or a teaspoon of brown sugar can provide subtle sweetness.
  • This dish tastes even better the next day as the flavors continue to develop.
  • Store leftovers refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/braised-beef-short-ribs/