Description
Tender, fall-apart beef short ribs slowly braised in red wine with aromatics for a rich and deeply flavorful dish, perfect for a comforting and elegant dinner.
Ingredients
Beef and Seasoning
- 2–3 lbs beef short ribs
- Salt and pepper, to taste
- Oil for searing (2 tbsp vegetable or olive oil)
Vegetables and Aromatics
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Liquids and Herbs
- 2 cups red wine (preferably a dry red wine like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Season and Sear Ribs: Generously season the short ribs with salt and pepper. Heat oil in a heavy oven-safe pot or Dutch oven over medium-high heat, then sear the ribs on all sides until deeply browned. Remove ribs and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened and fragrant, about 5–7 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for 1–2 minutes to caramelize it, enhancing the flavor.
- Add Liquids and Herbs: Pour in the red wine and beef broth, stirring to deglaze the pot and lift any browned bits from the bottom. Add thyme and bring the mixture to a gentle simmer.
- Return Ribs to Pot and Cover: Place the seared short ribs back into the pot, submerging them as much as possible in the braising liquid. Cover the pot with a lid.
- Braise in Oven: Transfer the covered pot to the preheated oven and braise for 2.5 to 3 hours, or until the ribs are fork-tender and falling off the bone.
- Serve: Remove ribs from the braising liquid and serve over creamy mashed potatoes or polenta to complement the rich sauce.
Notes
- For best flavor, prepare the short ribs a day ahead to allow the flavors to meld overnight.
- Use a good quality dry red wine for best results; cooking wine or poor-quality wine can negatively affect the flavor.
- If you want a thicker sauce, reduce the braising liquid on the stovetop after removing the ribs.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: French-Inspired
