Braised Beef Short Ribs
Ingredients:
For the Beef:
4 lbs bone-in beef short ribs 🥩
Salt and black pepper 🧂
3 tbsp olive oil 🫒
1 large onion, diced 🧅
2 carrots, diced 🥕
2 celery stalks, diced
4 cloves garlic, minced 🧄
2 tbsp tomato paste 🍅
2 cups beef broth 🥣
1 cup dry red wine (optional) 🍷
2 sprigs fresh rosemary 🌿
2 sprigs fresh thyme
2 bay leaves
Let’s Make It Happen:
Preheat and Prep:
Preheat your oven to 325°F (165°C). Season the beef ribs generously with salt and black pepper.
Sear the Ribs:
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Sauté Vegetables:
In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1-2 minutes.
Deglaze and Add Liquid:
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce. Add beef broth, rosemary, thyme, and bay leaves.
Braise the Ribs:
Return the seared short ribs to the pot. The liquid should come halfway up the ribs—add more broth if needed. Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
Rest and Serve:
Remove the pot from the oven and let the ribs rest for 10 minutes. Discard the herb sprigs and bay leaves.
Tips for Extra Magic:
Serve over creamy mashed potatoes, polenta, or buttered noodles for a hearty base. 🥔
For a glossy finish, strain the braising liquid, skim off excess fat, and simmer it down into a rich sauce.
Pair with a bold red wine for an elevated dining experience. 🍷
Enjoy:
Dive into these fall-off-the-bone braised short ribs—a luxurious, melt-in-your-mouth masterpiece perfect for any occasion! 🍴