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Braised Beef Short Ribs

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Rich and deeply comforting braised beef short ribs slow-cooked until fall-apart tender in a velvety red wine and herb sauce that feels restaurant-worthy.

Ingredients

  • 3 lb beef short ribs
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1.5 cups red wine
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Season the short ribs generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the short ribs on all sides until deeply browned, then remove and set aside.
  5. In the same pot, add onion, carrots, and celery and cook until softened.
  6. Stir in garlic and tomato paste and cook for 1 minute.
  7. Pour in red wine, scraping up browned bits, and simmer for 3–5 minutes.
  8. Add beef broth, thyme, and bay leaves.
  9. Return short ribs to the pot, ensuring they are mostly submerged.
  10. Cover and transfer to the oven. Braise for 2½–3 hours until fork-tender.
  11. Remove bay leaves and skim excess fat before serving.

Notes

  • Short ribs need full braising time to become tender.
  • Flavor deepens when made a day ahead.
  • Substitute extra broth if omitting wine.
  • Serve over mashed potatoes or polenta.

Nutrition

Find it online: https://recipesbyliza.com/braised-beef-short-ribs/