Braised Short Ribs (Printer-Friendly Layout)
Bone-in beef short ribs seared and slowly braised in red wine until meltingly tender, creating a luxurious comfort food masterpiece.
# Ingredients You'll Need:
→ Main
01 -
4 bone-in beef short ribs
02 -
Salt and freshly ground black pepper, to taste
→ Aromatics & Vegetables
03 -
1 large onion, coarsely chopped
04 -
2 carrots, peeled and chopped
05 -
2 celery stalks, chopped
06 -
4 garlic cloves, smashed
→ Liquids & Seasonings
07 -
2 tablespoons olive oil
08 -
1 tablespoon tomato paste
09 -
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
10 -
3 cups beef broth
→ Herbs & Garnishes
11 -
2 sprigs fresh thyme
12 -
2 sprigs fresh rosemary
13 -
2 bay leaves
14 -
Fresh parsley, chopped, for garnish
→ Optional
15 -
1 tablespoon all-purpose flour (for thickening)
# Step-by-Step Instructions:
01 -
Preheat oven to 163°C (325°F). Pat short ribs dry and season generously with salt and pepper on all sides.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Once shimmering, sear ribs in batches for 8-10 minutes, turning to brown all sides. Transfer seared ribs to a plate.
03 -
In the same pot, add onion, carrots, celery, and garlic. Cook for 5-7 minutes until vegetables soften and begin to brown. Add tomato paste and stir through, cooking for another 1-2 minutes to deepen flavor.
04 -
Pour in red wine and scrape up all browned bits from the bottom of the pot. Simmer for about 5 minutes to reduce slightly.
05 -
Return short ribs to the pot and add beef broth, thyme, rosemary, and bay leaves. Ensure ribs are mostly submerged in liquid. Bring to a gentle simmer.
06 -
Cover pot and transfer to preheated oven. Braise for 2½-3 hours, until meat is incredibly tender and nearly falling off the bone. Occasionally spoon braising liquid over the meat to keep it moist.
# Extra Tips and Tricks:
01 -
For an extra depth of flavor, marinate the short ribs overnight in the red wine with garlic and herbs.
02 -
This dish actually tastes better the next day after flavors have melded. Simply reheat gently in the oven or on stovetop.
03 -
Don't skip the searing step—browning the meat adds essential caramelized flavor that braising alone cannot achieve.