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Braised Short Ribs with Garlic Crostini

This recipe delivers rich flavors and tender beef short ribs served with crispy garlic crostini, making it the perfect meal for gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Method Notes

Ingredients
  

For the Braised Short Ribs
  • 3 pounds bone-in beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 cups beef stock
  • 1 cup red wine the kind you’d sip while cooking!
  • 1 tablespoon tomato paste
For the Garlic Crostini
  • 1 baguette sliced
  • 3 tablespoons olive oil
  • 2 cloves garlic, halved

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Generously season your short ribs with salt and pepper.
  3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until beautifully browned—about 3-4 minutes per side. Remove them from the pot and set them aside.
  4. In the same pot, add your onion, carrots, and garlic. Sauté for about 5 minutes, scraping any delicious bits off the bottom. Add the thyme and rosemary, and stir to combine.
  5. Pour in the red wine, letting it reduce for about 5 minutes. Add the beef stock and tomato paste, then stir to combine.
  6. Nestle the short ribs back into the pot, cover it, and transfer it to the preheated oven. Let those ribs braise for 2-2.5 hours.
Make the Crostini
  1. When you have about 30 minutes left for the ribs, slice your baguette and brush the pieces with olive oil. Place them on a baking sheet and toast them in the oven for about 10 minutes, flipping halfway through. Once they’re golden and crisp, rub the garlic halves over the top.
Serving
  1. Once the ribs are out of the oven, let them rest for a few minutes before serving. Plate them with a generous helping of sauce and those crispy garlic crostinis on the side.

Notes

Feel free to customize with more beef stock if you don’t have red wine. Leftover sauce can look lumpy – it adds character! This dish tastes better the next day.