braised short ribs

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Rich, tender braised short ribs are seared to perfection, then slowly cooked in a savory red wine and beef broth reduction. This classic comfort dish is ideal for special occasions or cozy weekend dinners.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

4 pounds bone-in beef short ribs cut English-style, about 2 inches thick
0.5 cup all-purpose flour for dredging
3 tablespoons vegetable oil
1 large yellow onion chopped
3 ribs celery chopped
2 large carrots chopped
3 cloves garlic minced
2 tablespoons tomato paste
1 cup dry red wine such as Cabernet Sauvignon
3 cups beef broth low sodium preferred
1 sprig fresh rosemary
2 sprigs fresh thyme
1 teaspoon salt divided
0.5 teaspoon black pepper freshly ground, divided

Instructions

Preparation Steps

Preheat oven to 325°F (165°C).
Season short ribs generously with salt and pepper. Dredge ribs in flour, shaking off excess.
Heat oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 4 minutes per side. Work in batches to avoid crowding. Transfer ribs to a plate.
Reduce heat to medium. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables begin to soften and brown, about 8 minutes.
Stir in garlic and tomato paste; cook for 1 minute until fragrant.
Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes until reduced by half.
Add beef broth, rosemary, thyme, bay leaf, and remaining salt and pepper. Return ribs to pot, along with any accumulated juices.
Cover and transfer to oven. Braise for 2 hours and 30 minutes, or until ribs are fork-tender.
Remove ribs and herbs; skim excess fat from surface of sauce. Return pot to stovetop over medium heat; simmer until sauce thickens slightly, about 10 minutes. Adjust seasoning to taste.
Serve ribs over mashed potatoes or egg noodles, ladling sauce over the top.

Notes