Description
Tender, flavorful beef short ribs slow-cooked in a rich red wine and beef broth sauce with aromatic herbs and vegetables. This classic braise creates melt-in-your-mouth meat perfect for a comforting dinner.
Ingredients
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3 tablespoons olive oil
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1 yellow onion, diced
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3 carrots, chopped
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8 bone-in beef short ribs
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Salt and pepper, to taste
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¼ cup all-purpose flour
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1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
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2 ½ cups low-sodium beef broth
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2 tablespoons tomato paste
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2 sprigs fresh thyme
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2 sprigs fresh rosemary
Instructions
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Preheat oven to 325°F (160°C).
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Pat short ribs dry and season generously with salt and pepper.
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Lightly dredge ribs in flour, shaking off excess.
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Heat olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Brown short ribs on all sides until deep golden, about 3–4 minutes per side. Remove ribs and set aside.
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Add diced onion and chopped carrots to the pot; sauté until softened, about 5 minutes.
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Stir in tomato paste and cook for 1 minute.
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Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer for 3–5 minutes to reduce slightly.
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Add beef broth, fresh thyme, and rosemary. Return short ribs to the pot, submerging them partially in liquid.
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Bring to a simmer, then cover and transfer to the preheated oven.
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Braise for 2.5 to 3 hours, until ribs are fork-tender.
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Remove ribs and keep warm. Skim fat from sauce if desired. Simmer sauce on stovetop to reduce and thicken if needed.
- Serve ribs with sauce spooned over.
Notes
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Use good quality dry red wine for best flavor.
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Short ribs can be braised a day ahead; flavors improve after resting overnight.
- Serve with mashed potatoes, polenta, or crusty bread to soak up sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French-inspired