Braised Beef Short Ribs
Ingredients:
- 4-5 lbs bone-in beef short ribs (English-cut, trimmed of excess fat)
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Fresh parsley, chopped, for garnish
Instructions
- Prep the Ribs: Pat the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
- Sear the Meat: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the short ribs for 3-4 minutes per side until browned. Remove and set aside.
- Build the Base: In the same pot, reduce heat to medium. Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened. Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
- Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom. Bring to a boil and reduce by half (about 5 minutes). Add beef broth, thyme, bay leaves, and mushrooms (if using). Return the short ribs to the pot, ensuring they’re mostly submerged. Bring to a simmer.
- Braise: Cover and transfer to a preheated 325°F (165°C) oven. Braise for 2.5-3 hours, until the meat is fork-tender and falling off the bone. (Alternatively, simmer on the stovetop over low heat.)
- Finish and Serve: Remove the ribs and tent with foil. Strain the sauce (optional for smoothness), then simmer uncovered for 10-15 minutes to thicken. Adjust seasoning. Serve ribs over mashed potatoes, polenta, or roasted root vegetables, spooning sauce on top. Garnish with parsley.
