About the Recipe
Tender, melt-in-your-mouth beef short ribs are slow-cooked in a rich, savory red wine sauce with aromatic vegetables and herbs. Resulting in a dish that’s as flavorful as it is satisfying.
Ingredients
4-5 lbs bone-in beef short ribs (about 4-6 pieces, depending on size)
2 tbsp olive oil (for browning)
1 medium white onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine (choose a dry red like Cabernet Sauvignon or Merlot)
2 cups beef broth
1 tbsp tomato paste
2 sprigs fresh rosemary
2-3 sprigs fresh thyme
1 bay leaf
1 tbsp Worcestershire sauce
salt and pepper, to taste
2 tbsp all-purpose flour (for dredging)
1 tbsp butter (optional, for finishing sauce)
**Everyone's palate is different, so season "to taste" and add more or less as desired for the perfect balance of flavor!**
Preparation
Step 1 - Prepare the Short Ribs:
Preheat the oven to 325°F (163°C).
Wash the short ribs and pat dry with paper towels. Season generously with salt and pepper on all sides.
Lightly dredge the ribs in flour, shaking off any excess.
Step 2 - Brown the Short Ribs:
Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat.
Once hot, brown the short ribs in batches, about 2-3 minutes per side, until deeply browned. Don’t crowd the pot; you want a nice crust. Transfer the browned ribs to a plate and set aside.
Step 3 - Sauté Your Veggies:
In the same pot, add the onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
Add the garlic and tomato paste. Cook for another 1-2 minutes, stirring, until fragrant and the paste darkens slightly.
Step 4 - Deglaze with Wine:
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. (Pour yourself a glass of wine while you're at it wink wink
Bring to a simmer and let the wine reduce by about half, 8-10 minutes, which intensifies the flavor.
Step 5 - Add Liquids & Herbs:
Once the wine has reduced, add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf.
Return the short ribs to the pot, ensuring they're mostly submerged in the liquid. If not, add more broth to cover the ribs.
Step 6 - Braise:
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Braise for 3-4 hours, turning the ribs once or twice during cooking, until the meat is tender and falling off the bone. Check occasionally to ensure the liquid doesn't evaporate too much; add more broth if needed.
Step 7 - Finish the Sauce:
Once the short ribs are done, remove them from the pot and set aside.
Discard the herbs and bay leaf. Optionally, you can skim off excess fat from the surface of the braising liquid.
If you’d like a thicker sauce, you can reduce the braising liquid on the stovetop over medium heat until it reaches your desired consistency (about 10 minutes).
For a velvety finish, stir in 1 tablespoon of butter.
Serve:
Return the short ribs to the sauce, or serve them over mashed potatoes (pictured), polenta, or buttered noodles with a generous spoonful of the braising liquid.
Garnish with fresh parsley or thyme if desired.
Tips:
Wine choice: A dry, full-bodied red wine adds depth and complexity to the dish. Avoid sweet wines.
Slow cooker alternative: If you prefer a hands-off approach, you can transfer everything to a slow cooker after step 6 and cook on low for 6-8 hours.
Make-ahead: This dish is even better the next day! Let the short ribs cool in the braising liquid, refrigerate, and reheat slowly on the stovetop when ready to serve.