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Delicious braised short ribs served with vegetables and sauce

Braised Short Ribs

This braised short ribs recipe uses red wine, beef broth, and vegetables to create a thick, savory sauce, resulting in tender meat perfect for cozy dinners or guests.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lbs beef short ribs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine can swap for beef broth if preferring no alcohol
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme can substitute rosemary
  • 1 leaf bay leaf
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Season the short ribs with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs and set them aside.
  4. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
  5. Add the minced garlic and cook for 1 more minute.
Cooking
  1. Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
  2. Stir in the beef broth, tomato paste, fresh thyme, and bay leaf. Put the short ribs back into the pot so they sit in the liquid.
  3. Bring the liquid to a simmer. Cover the pot and move it to the oven.
  4. Braise for about 3 hours, until the meat is very tender and falling off the bone.
  5. Serve the ribs warm with the sauce spooned over mashed potatoes or polenta.

Notes

Brown the ribs well for the best flavor. Use a heavy pot with a tight lid. For a thicker sauce, remove the ribs and simmer the sauce on the stove to reduce it. Taste and adjust salt at the end. Low and slow cooking is key.