Braised Short Ribs
Tender beef short ribs slowly braised in red wine and aromatic vegetables yield a silky smooth sauce and fall-off-the-bone meat.
Ingredients
Short Ribs
- 4 pound bone-in beef short ribs about 12–16 ribs
- kosher salt to taste
- black pepper to taste
- 2 tablespoons olive oil
Braising Liquid
- 1 large yellow onion chopped (about 1½ cups)
- 3 carrots chopped (about 1 cup)
- 3 stalks celery chopped (about 1 cup)
- 6 cloves garlic smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 4 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
Instructions
Preparation
- Preheat oven to 275°F. Season the short ribs all over with kosher salt and black pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the ribs 3–4 minutes per side until golden, then transfer to a plate.
Vegetables & Deglaze
- Add onion, carrots, and celery to the pot; cook 6 minutes until softened. Stir in garlic and tomato paste; cook 1 minute until fragrant.
- Pour in red wine, scraping up browned bits; simmer 5 minutes until reduced by half.
Braising
- Stir in beef broth, rosemary, thyme, and bay leaves. Return ribs to the pot, cover, and transfer to oven.
- Braise 3 hours until meat is tender and falls from the bone.
- Remove ribs and herbs. Skim fat from the surface of the sauce, then spoon ribs and sauce onto plates.
Notes
Let the ribs rest 15 minutes after braising for juices to redistribute.
Reheat leftovers gently in a covered pot at 325°F until warmed through.
Store cooled ribs in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.