Braised Short Ribs
Rich, tender, and flavorful, these braised short ribs are the ultimate comfort food for any occasion. Slow-cooked in a savory blend of red wine, herbs, tomatoes, and aromatics, they deliver a melt-in-your-mouth dish perfect for a cozy night or a festive dinner.
Servings: 8 servings
Ingredients
- 5 lbs beef short ribs
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp extra virgin olive oil
- 1 large onion halved and slivered
- 2 ribs celery diced
- 3 carrots peeled and diced
- 5 cloves garlic minced
- 4 tbsp tomato paste
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 3 bay leaves
- 1 bottle (750 mL) dry red wine (such as Cabernet Sauvignon or Côtes du Rhône)
- ½ cup beef stock
- 2 14.5-oz cans diced tomatoes
Instructions
- Preheat the oven to 350°F.
- Sprinkle the ribs generously with the salt and black pepper on all sides. Heat the oil in an 8-quart Dutch oven over medium heat. Once hot, add half of the short ribs. Brown on two opposing sides, 3-4 minutes per side. Remove and set aside on a plate. Repeat with the remaining ribs.2 tsp kosher salt, 1 tsp freshly ground black pepper, 3 tbsp extra virgin olive oil, 5 lbs beef short ribs
- To the hot stockpot, add the onion, celery, and carrot. Season with salt and black pepper and sauté until softened, 4 minutes. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook until it deepens in color, 2-3 minutes. Pour in the wine. Stir and scrape up any browned bits on the bottom of the pan. Bring to a simmer and reduce the wine by about a third, 6-8 minutes. Add the rosemary, thyme, bay leaves, beef stock, and diced tomatoes. Add the browned short ribs along with any juices.1 large onion, 2 ribs celery, 3 carrots, 5 cloves garlic, 4 tbsp tomato paste, 1 sprig fresh rosemary, 2 sprigs fresh thyme, 3 bay leaves, 1 bottle (750 mL) dry red wine (such as Cabernet Sauvignon or Côtes du Rhône), ½ cup beef stock, 2 14.5-oz cans diced tomatoes
- Cover the Dutch oven and place in the preheated 350°F oven. Baste occasionally and bake until the short ribs are tender, about 2 hours. Remove the cover and bake for an additional 45-60 minutes to brown the tops of the short ribs and make them fall-apart tender. Remove from the oven and allow the short ribs to rest for 10 minutes. Remove the ribs, bay leaves, and herbs from the Dutch oven. Tip the Dutch oven slightly and use a large spoon to remove the excess fat and discard. Return the short ribs to the sauce and serve over mashed potatoes with the sauce.
Notes
Use the correct size Dutch oven. If you follow the instructions as written, the pot will become full. An 8-quart pot ensures there is enough space to fit both the meat and liquid.
Ensure the oil is hot before adding the meat. This is essential to properly sear the meat and prevent it from sticking to the pan. If the oil is smoking, it's too hot.
Don't overcrowd the pan. Cook the short ribs in two batches to give them room to cook. If you cook them all at once, they'll steam instead of sear, which will not provide the correct texture to the exterior of the meat.
Remove the lid for the final hour of baking. During the first two hours, the ribs absorb the sauce's flavor. The final hour allows the liquid to condense further, browning the tops of the ribs and creating a caramelizing effect.
Nutrition
Serving: 1serving | Calories: 555kcal