Description

Braised Short Ribs are a comforting and elegant dish made by slowly cooking beef short ribs in a rich blend of wine, broth, herbs, and aromatics until they become melt-in-your-mouth tender. Perfect for cozy dinners or special occasions.

Ingredients

3–4 lbs bone-in beef short ribs
Salt and black pepper, to taste
2 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 tbsp tomato paste
2 cups red wine
2 cups beef broth
4 sprigs fresh thyme
2 bay leaves

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Instructions

Preheat the oven to 325°F (160°C).
Season the short ribs generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, then transfer to a plate.
Add onion, carrots, and celery to the pot. Cook until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
Stir in the tomato paste and cook for 2–3 minutes until darkened.
Pour in the red wine, bring to a boil, and scrape up any browned bits. Simmer for 10 minutes.
Add beef broth, thyme, and bay leaves. Return the ribs to the pot, ensuring they’re mostly submerged.
Cover and transfer the pot to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
Remove ribs from the pot. Skim off excess fat from the surface of the sauce.
Optional: Simmer the sauce on the stove to thicken before serving. Serve ribs with sauce spooned over the top.

Notes

Use bone-in ribs for the best flavor and texture.The dish can be made a day ahead — flavors improve after resting overnight.To reduce sauce, simmer uncovered until desired consistency is reached.Serve with mashed potatoes, polenta, or crusty bread to soak up the sauce.For a lighter version, substitute red wine with more broth or white wine.

Nutrition

Serving Size: 1 portion (about 1/2 lb cooked meat)
Calories: 480
Sugar: 3g
Sodium: 620mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 32g
Cholesterol: 120mg