Description

This braised short ribs recipe is the ultimate comfort food, perfect for special occasions or a cozy family dinner. Slow-cooked in a flavorful blend of red wine, beef stock, and fresh herbs, these short ribs become melt-in-your-mouth tender with a rich, savory sauce. The dish pairs wonderfully with creamy mashed potatoes, roasted vegetables, or polenta, making it a hearty and satisfying meal for any time of the year.

Ingredients

Scale

4–5 pounds of bone-in beef short ribs (about 6–8 pieces)
2 tablespoons olive oil (for searing)
1 large onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 cups red wine (such as Cabernet Sauvignon or Merlot)
3 cups beef stock
2 bay leaves
3–4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Prep the Oven: Preheat your oven to 325°F (165°C).
Sear the Short Ribs: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the short ribs dry with a paper towel and generously season with salt and pepper. Sear the ribs on all sides until a deep brown crust forms (about 3-4 minutes per side). Remove the ribs from the pot and set aside.
Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened and beginning to brown. Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning.
Add Tomato Paste and Wine: Stir in the tomato paste and cook for about 2 minutes, letting it caramelize slightly. Slowly pour in the red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Bring the wine to a boil and let it reduce by half (about 10 minutes).
Add the Stock and Herbs: Pour in the beef stock and add the bay leaves and thyme. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid. Bring the mixture to a simmer.
Braise the Ribs: Cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise for 2.5 to 3 hours, or until the meat is fall-apart tender. Check occasionally to ensure the liquid is not evaporating too much; if necessary, add a little more stock or water.
Finish and Serve: Once the ribs are done, remove them from the oven and let them rest in the braising liquid for about 15 minutes. Skim off any excess fat from the surface. Remove the thyme sprigs and bay leaves. Serve the short ribs with the sauce spooned over the top, garnished with fresh parsley. Pair with mashed potatoes, polenta, or your favorite side dish.

Notes

Braising Liquid Variations: You can experiment with different herbs like rosemary or add vegetables like mushrooms to the braising liquid for extra flavor.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: American, Comfort Food

Nutrition

Calories: 675 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 45 g
Saturated Fat: 17 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 37 g
Cholesterol: 160 mg