Braised Short Ribs (Print-Friendly Version)
Tender beef short ribs braised in red wine and aromatics until they're fall-off-the-bone perfection for an elegant comfort meal.
# What You'll Need:
→ Main Ingredients
01 -
4 bone-in beef short ribs
02 -
2 tablespoons olive oil
→ Vegetables
03 -
1 large onion, coarsely chopped
04 -
2 carrots, peeled and chopped
05 -
2 celery stalks, chopped
06 -
4 garlic cloves, smashed
→ Liquid Ingredients
07 -
1 tablespoon tomato paste
08 -
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
09 -
3 cups beef broth
→ Herbs and Seasoning
10 -
2 sprigs fresh thyme
11 -
2 sprigs fresh rosemary
12 -
2 bay leaves
13 -
Salt and freshly ground black pepper, to taste
14 -
1 tablespoon all-purpose flour (optional, for thickening)
15 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Preheat the oven to 325°F (163°C). Pat the short ribs dry and season them generously with salt and pepper.
02 -
Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches for 8-10 minutes, browning all sides. Transfer to a plate.
03 -
In the same pot, add onion, carrots, celery, and garlic. Cook for 5-7 minutes until they soften. Stir in the tomato paste and cook for another 1-2 minutes.
04 -
Pour in red wine and scrape up any browned bits from the pot's bottom. Simmer for 5 minutes to reduce slightly.
05 -
Return the short ribs to the pot along with beef broth, thyme, rosemary, and bay leaves. Simmer, cover, and transfer to the oven. Braise for 2½ to 3 hours until the meat is tender.
06 -
Remove the herbs and bay leaves. Serve garnished with chopped parsley, spooning braising liquid over the meat for extra flavor.
# Additional Tips:
01 -
Marinate the short ribs overnight in red wine with garlic and herbs for extra flavor depth.
02 -
Braised short ribs taste better the next day after the flavors meld.
03 -
Searing the meat adds essential caramelized flavor.