Description
Make tender, fall-off-the-bone beef short ribs braised in a rich red wine and beef broth sauce. This recipe uses a Dutch oven for deep flavor.
Ingredients
Scale
- 4 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 2 medium yellow onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 (750 ml) bottle dry red wine (like Cabernet Sauvignon)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 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.
- Reduce the heat to medium. Add the onions, carrots, and celery 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 simmer and reduce by about one-third, approximately 10 minutes.
- Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should nearly 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°F (160°C). 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 surface of the braising liquid. 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 so they brown properly instead of steaming.
- You can prepare this recipe a day ahead; cool the ribs and sauce separately, then reheat gently before serving.
- 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: 650
- Sugar: 8
- Sodium: 450
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 25
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 3
- Protein: 55
- Cholesterol: 180