Description
Fall-apart tender short ribs slowly braised in red wine with aromatics for deep, rich flavor, perfect for a comforting and elegant meal.
Ingredients
Beef and Seasoning
- 4 lb beef short ribs
- Salt and black pepper to taste
Cooking Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
Instructions
- Season and Brown Ribs: Season the beef short ribs generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the ribs on all sides until deeply caramelized, about 4-5 minutes per side. Remove the ribs and set aside.
- Sauté Aromatics: In the same Dutch oven, add the chopped onion, carrots, and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1-2 minutes to develop flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add Broth and Herbs: Pour in the beef broth and add the sprigs of fresh thyme. Stir to combine.
- Return Ribs and Braise: Return the browned short ribs to the pot, nestling them into the liquid. Cover the Dutch oven with a lid and transfer to a preheated oven at 325°F (165°C). Braise the ribs gently for 3 hours until the meat is tender and falling off the bone.
- Skim Fat and Serve: Remove the ribs and thyme sprigs from the pot. Skim off any excess fat from the surface of the sauce. Serve the short ribs hot, spooning the rich braising liquid over them. They pair wonderfully with mashed potatoes or creamy polenta.
Notes
- For best flavor, make the braised short ribs a day ahead to allow the flavors to meld.
- Serve over mashed potatoes or polenta to complement the rich sauce.
- Skim off fat before serving for a lighter dish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: French-Inspired
