Nothing says comfort like tender, fall-off-the-bone short ribs. Perfect for family dinners or special occasions, this recipe delivers rich, savory flavors with minimal effort.
Ingredients:
Short Ribs:
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3 lbs bone-in beef short ribs
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2 tsp kosher salt
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1 tsp black pepper
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2 tbsp olive oil
Braising Liquid:
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1 large onion, diced
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3 garlic cloves, minced
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2 carrots, diced
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2 celery stalks, diced
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2 tbsp tomato paste
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1 cup red wine
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2 cups beef stock
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2 sprigs fresh thyme
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1 bay leaf
Instructions:
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Prep the Ribs: Season short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
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Build the Base: In the same pot, sauté onion, garlic, carrots, and celery until softened. Stir in tomato paste and cook for 2 minutes.
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Deglaze: Pour in red wine, scraping the bottom of the pot to release browned bits. Simmer for 5 minutes.
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Braise: Add beef stock, thyme, and bay leaf. Return ribs to the pot, ensuring they're mostly submerged. Cover and braise in a 325°F oven for 2.5 to 3 hours, until tender.
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Serve: Remove ribs and strain the sauce if desired. Serve over creamy mashed potatoes or polenta.
Tips for Success:
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Wine Substitute: Swap red wine with additional beef stock for a non-alcoholic version.
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Make Ahead: The flavor deepens if made a day ahead and reheated.
This braised short rib recipe combines simple techniques with bold flavors to create a meal that’s as comforting as it is elegant. Perfect for any occasion!