Description
Succulent braised short ribs offer a rich, mouthwatering journey through tender meat slow-cooked in robust red wine sauce. Bold flavors and hearty textures create a comforting meal you’ll savor with pure culinary delight.
Ingredients
Scale
- 4 beef short ribs (bone-in, about 3–4 oz/85–115 g each)
- 1 tbsp olive oil
- salt and pepper, to taste
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tbsps tomato paste
- 2 cups (480 ml) beef broth
- 1 ½ cups (360 ml) dry red wine
- 1 tbsp Worcestershire sauce
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 2 bay leaves
Instructions
- Preparation: Pat short ribs dry and generously season with salt and pepper.
- Searing: Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides until a rich caramel crust forms, developing deep flavor complexity.
- Aromatic Foundation: Sauté onions, carrots, and celery until they soften and release their natural sweetness. Introduce garlic and tomato paste, allowing them to caramelize and intensify the base.
- Deglazing and Layering: Pour red wine into the pot, scraping accumulated flavor-rich brown bits from the bottom. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves to create a robust braising liquid.
- Slow Transformation: Nestle short ribs back into the aromatic liquid, ensuring they’re mostly submerged. Cover the pot and transfer to a preheated 325F (160C) oven for 2.5-3 hours, allowing the meat to become incredibly tender and infused with complex flavors.
- Finishing: Remove ribs from the pot. Skim excess fat from the sauce and optionally reduce on the stovetop for a more concentrated consistency.
- Serving: Present the succulent short ribs alongside creamy mashed potatoes, smooth polenta, or rustic crusty bread to soak up the luxurious braising liquid.
Notes
- Select well-marbled, thick-cut short ribs from a trusted butcher for maximum tenderness and rich flavor.
- Pat ribs completely dry before searing to develop a deep, caramelized crust that locks in moisture and creates incredible depth of flavor.
- Maintain consistent low oven temperature to break down tough connective tissues, ensuring melt-in-your-mouth meat that falls off the bone.
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot that complements the rich beef and adds complexity to the braising liquid.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg