Braised Short Ribs
This comforting dish features tender beef short ribs paired with a rich, flavorful gravy, perfect for special occasions or cozy family dinners.
Ingredients
For the Short Ribs
- 8 pieces bone-in beef short ribs Bone-in ribs are more flavorful.
- 3 tablespoons olive oil Divided for cooking.
- 1 yellow onion diced Adds sweetness.
- 3 carrots chopped Adds flavor.
- 1/4 cup all-purpose flour For coating the ribs.
- 1 cup dry red wine Use a good quality like Cote du Rhone or Pinot Noir.
- 2.5 cups low-sodium beef broth For a rich base.
- 2 tablespoons tomato paste Adds depth to the gravy.
- 2 sprigs fresh thyme Enhances flavor.
- 2 sprigs fresh rosemary Enhances flavor.
- Salt and pepper to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Season the short ribs with salt and pepper, then lightly coat them in flour.
- Add the ribs to the pot and sear each side for about 45 seconds, until golden brown. Remove the ribs from the pot and set aside.
Cooking the Vegetables
- In the same pot, add another 2 tablespoons of olive oil.
- Add the diced onion and chopped carrots and sauté for about 3 minutes until softened.
- Remove the vegetables from the pot and set them aside.
Deglazing
- Add the red wine to the pot to deglaze, scraping up any browned bits from the bottom. Let the wine cook for about 2 minutes, allowing it to reduce slightly.
Making the Gravy
- Add the beef broth, salt, pepper, and tomato paste to the pot. Stir to combine, making sure the tomato paste is fully incorporated into the broth.
- Add the thyme and rosemary sprigs.
Braising the Ribs
- Return the seared short ribs and sautéed vegetables to the pot, ensuring the ribs are mostly submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours at 350°F, then reduce the temperature to 325°F and cook for an additional 30-45 minutes, or until the ribs are tender and nearly falling off the bone.
Resting and Serving
- Once the ribs are done, remove the pot from the oven and let the short ribs rest with the lid on for 20 minutes.
- Skim off any excess fat from the gravy before serving.
- Serve the ribs over mashed potatoes or rice, spooning the rich gravy over the top. Garnish with fresh parsley, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The ribs can also be frozen for up to 3 months. Allow to cool before freezing.