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Braised Beef Short Ribs

Indulge in tender, fall-off-the-bone beef short ribs bathed in a luscious sauce, perfect for cozy dinners.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds beef short ribs
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine the kind you’d actually drink!
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme
  • to taste Salt and pepper

Method
 

Preparation
  1. Pat the beef short ribs dry with paper towels, and season them generously with salt and pepper.
  2. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the ribs in batches, ensuring they get browned on all sides—about 3-4 minutes each. Remove and set aside.
  3. In the same pot, sauté the onion, carrots, and celery until they start to soften—about 5 minutes. Add the garlic and cook for another minute.
  4. Stir in the tomato paste, followed by the red wine. Scrape the bottom of the pot to release all brown bits; let simmer for about 5 minutes, or until it reduces slightly.
Cooking
  1. Pour in the beef broth and return the ribs to the pot along with thyme and bay leaves. Bring to a gentle boil, then reduce heat to low.
  2. Cover the pot and braise the ribs for about 2.5 to 3 hours, or until fork-tender.
Serving
  1. Remove the ribs from the pot and skim any excess fat off the sauce.
  2. Serve hot over mashed potatoes or polenta, drizzling the rich sauce over the top.

Notes

Wine substitutes can include additional beef broth or grape juice, but avoid boxed options. This dish can be made ahead; its flavors deepen overnight. Leftovers can be stored in an airtight container in the fridge for up to 3 days.