🍷 Braised Beef Short Ribs

✨ Description

Fall-off-the-bone tender beef short ribs slow-braised in a deep, rich red wine sauce with herbs and vegetables. A comforting, restaurant-quality dish perfect for special dinners.

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📝 Ingredients

For the Short Ribs

• 3–4 lbs (1.5–2 kg) bone-in beef short ribs

• Salt and freshly ground black pepper

• 2 tbsp olive oil

Aromatics & Vegetables

• 1 large onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

Braising Liquid

• 2 cups dry red wine (Cabernet Sauvignon or Merlot)

• 2 cups beef stock

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

Optional Additions

• 1 tbsp Worcestershire sauce

• 1 tsp balsamic vinegar

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👩‍🍳 Instructions

Step 1: Prepare the Ribs

1. Pat short ribs dry with paper towels.

2. Season generously with salt and pepper.

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Step 2: Sear

1. Heat olive oil in a large Dutch oven over medium-high heat.

2. Sear ribs on all sides until deeply browned (about 3–4 minutes per side).

3. Remove and set aside.

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Step 3: Build Flavor

1. In the same pot, add onion, carrots, and celery.

2. Cook 5–6 minutes until softened.

3. Add garlic and tomato paste; cook 1 minute until fragrant.

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Step 4: Deglaze

1. Pour in red wine and scrape up browned bits from the bottom.

2. Simmer 5–7 minutes until slightly reduced.

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Step 5: Braise

1. Return ribs to the pot.

2. Add beef stock (liquid should nearly cover ribs).

3. Add rosemary, thyme, and bay leaves.

4. Cover and transfer to a preheated oven at 325°F (160°C).

5. Braise for 2.5–3 hours until meat is fork-tender.

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Step 6: Finish the Sauce

1. Remove ribs and keep warm.

2. Strain sauce if desired.

3. Simmer sauce on stovetop until thickened to your liking.

4. Add Worcestershire or balsamic if using.

5. Return ribs to sauce and spoon over before serving.

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🍽 Serving Suggestions

• Serve over creamy mashed potatoes, polenta, or buttered noodles.

• Garnish with fresh thyme or rosemary.

• Pair with the same red wine used in cooking.

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💡 Pro Tips

• Use well-marbled ribs for best flavor and tenderness.

• Allow ribs to rest 10 minutes before serving.

• Make a day ahead — flavor improves overnight.

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⏰ Storage

• Refrigerate up to 4 days.

• Freeze up to 3 months.

• Reheat gently on stovetop or oven.