Description
Make tender, fall-off-the-bone beef short ribs braised in a rich red wine sauce. This recipe works well in a Dutch oven and pairs perfectly with creamy polenta or mashed potatoes.
Ingredients
Scale
- 4 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon)
- 4 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Season the short ribs generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
- Add the carrots, celery, and onion to the Dutch oven. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
- Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaf. The liquid should mostly cover the ribs.
- Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with a lid.
- Transfer the Dutch oven to a preheated oven at 325 degrees Fahrenheit. Braise for 3 to 4 hours, or until the meat is very tender and easily pulls away from the bone.
- Remove the ribs from the pot. Skim any excess fat from the sauce. If the sauce is too thin, simmer it on the stovetop until it thickens to your liking.
- Serve the short ribs over creamy polenta or mashed potatoes, spooning the rich sauce over the top.
Notes
- For the best flavor, sear the ribs in batches to avoid overcrowding the pot.
- You can prepare this recipe in a slow cooker on low for 8 hours after searing and deglazing the pot.
- To achieve a very smooth sauce, strain the liquid through a fine-mesh sieve before reducing it.
- Prep Time: 25 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 rib portion
- Calories: 550
- Sugar: 8
- Sodium: 450
- Fat: 35
- Saturated Fat: 14
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 45
- Cholesterol: 150