Slow-cooked to perfection, these Braised Short Ribs become tender and succulent with a deep, flavorful sauce. Ideal for special occasions or a hearty dinner, this recipe is sure to impress.
Ingredients
4-6 bone-in beef short ribs
2 tablespoons olive oil (for searing)
Salt and freshly ground black pepper (to season)
1 large onion (coarsely chopped)
2 carrots (peeled and chopped)
2 celery stalks (chopped)
4 cloves garlic (minced)
2 cups dry red wine (such as Cabernet Sauvignon)
2 cups beef broth (low-sodium)
1-2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
1 tablespoon tomato paste
1 tablespoon brown sugar (optional, for sweetness)
1 tablespoon Worcestershire sauce (optional, for depth of flavor)
1/2 cup heavy cream (optional, for richness)
Instructions
1. Preheat Oven and Prepare Ribs:
Preheat your oven to 325°F (163°C).
Pat the short ribs dry with paper towels, then season generously with salt and pepper on all sides.
2. Sear the Ribs:
Heat the olive oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat.
Once the oil is hot, add the short ribs to the pot, working in batches if necessary to avoid overcrowding. Sear the ribs on all sides until they’re deeply browned (about 3-4 minutes per side). This will help develop a rich flavor. Once browned, transfer the ribs to a plate and set aside.
3. Sauté the Vegetables:
In the same pot, add the onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables soften and develop some color.
Add the garlic and cook for another 1-2 minutes until fragrant.
