Braised Short Ribs
Ingredients
- 8 beef short ribs
about 4 pounds
- ½ cup all-purpose flour
62.5 g
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion
), chopped (about 1 ½ cups
- 2 large carrots
), cut into 1-inch pieces (about 1 ½ cups
- 2 ribs celery
), diced (about ½ cup
- 1 tablespoon tomato paste
- 2 tablespoons garlic
minced
- 2 cups dry red wine
like Cabernet Sauvignon or Pinot Noir
- 2 cups beef broth
480 g
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- parsley
chopped for garnish
Directions
- 1
Preheat oven to 350°F.
- 2
In a shallow bowl, combine flour, salt and pepper. Working one at a time, dredge each short rib in the flour mixture. Shake off the excess and set aside.
- 3
To a large, oven-safe skillet over medium-high heat, add oil. Once hot, sear the ribs on each side, working in batches to avoid overcrowding. Set aside.
- 4
Reduce heat to medium. Add onions, carrots, and celery. Cook until softened (3-5 minutes). Add tomato paste and garlic. Cook for 1 more minute.
- 5
Pour in the red wine, scraping the bottom of the pot to release any browned bits stuck to the pan.
- 6
Pour in the beef broth and bring the mixture to a simmer.
- 7
Place the seared short ribs back into the skillet, ensuring they are partially submerged in the liquid. Add thyme and rosemary.
- 8
Cover the skillet with aluminum foil and transfer it to the preheated oven. Allow the short ribs to braise for 2 ½ to 3 hours*, or until the meat is fork-tender and starting to fall off the bone.
- 9
Serve the beef ribs over mashed potatoes, and drizzle with the sauce from the pan. Garnish with parsley. Enjoy!
Braised Short Ribs
Similar Recipes
Ratings & Reviews
Based on 25 ratings
Rating Breakdown
About this Recipe
Dreaming of a meal that's both deeply comforting and effortlessly elegant? Our Braised Short Ribs deliver on all fronts, transforming humble beef into an unforgettable one-pot wonder.
The magic of braised short ribs lies in the slow, gentle cooking, allowing the beef to become incredibly tender and succulent. Combining robust beef broth with aromatic red wine, fresh herbs like thyme and rosemary, and savory vegetables creates a rich, complex sauce that infuses every bite.
Prepare for a truly delectable experience. These short ribs will melt in your mouth, fork-tender, enveloped in a deeply flavored, savory sauce that balances the richness of beef with the bright notes of red wine and earthy herbs. The vegetables—carrots, celery, and onion—slowly cook down, adding sweetness and body to the luxurious gravy. This is the definition of comfort food, perfect for a cozy evening or a special gathering, and remarkably, it's a complete one-pot meal, simplifying your cooking and cleanup.
Customization & Variations
While this recipe shines as is, you can tailor it to your preferences. Experiment with different dry red wines like a Zinfandel for a bolder flavor, or a Merlot for something softer. For a slightly different aromatic profile, consider adding a bay leaf during the braising process. You could also try enriching the sauce with a dollop of cream at the end for an even silkier finish.
These succulent braised short ribs are ideal for a Sunday supper, holiday feast, or any occasion calling for impressive yet fuss-free cooking. Serve them simply with mashed potatoes, polenta, or crusty bread to soak up every last drop of the incredible sauce, garnished with fresh chopped parsley.