Slow-Braised Beef Short Ribs
These are the short ribs of your dreams – so tender they practically melt when you look at them. Braised low and slow in red wine with aromatic vegetables, they emerge from the oven with a rich, glossy sauce that begs to be spooned over creamy mashed potatoes.
📝 Ingredients
- 4 pounds bone-in beef short ribs
- 2 cups dry red wine (like Cabernet)
- 2 cups beef broth
- 1 large onion, quartered
- 4 carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 6 garlic cloves, smashed
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Kosher salt and black pepper
- 3 tablespoons olive oil
👨🍳 Instructions
1
Preheat oven to 325°F (165°C). Season short ribs generously on all sides with salt and pepper. Let sit at room temperature for 30 minutes.
2
Heat oil in a large Dutch oven over high heat. Working in batches, sear ribs until deeply browned on all sides, about 4 minutes per side. Don't crowd the pan! Transfer to a plate.
3
Reduce heat to medium. Add onion, carrots, and celery. Cook until softened and lightly caramelized, about 8 minutes. Add garlic and tomato paste, stir for 1 minute.
4
Pour in wine, scraping up all the browned bits from the bottom. Let simmer for 2 minutes. Add broth, thyme, rosemary, and bay leaves.
5
Nestle the short ribs back into the pot, bone-side up. The liquid should come about 2/3 up the meat. Cover with a tight-fitting lid.
6
Braise in the oven for 3 to 3.5 hours, until the meat is fall-off-the-bone tender. Check occasionally and add more broth if needed.
7
Carefully transfer ribs to a serving platter. Strain the braising liquid, discarding solids. Skim off excess fat and reduce sauce if desired.
8
Spoon the glossy sauce over the ribs. Serve over creamy mashed potatoes, polenta, or buttered egg noodles. Garnish with fresh herbs.
🍷 Chef's Notes
- Make ahead: These are even better the next day! Refrigerate overnight and reheat gently.
- Wine tip: Use a wine you'd drink – nothing too expensive, but avoid "cooking wine."
- Bone-in is key: The bones add incredible flavor and body to the sauce.