Classic Braised Beef Short Ribs
Traditional dish · French
Tender, fall-off-the-bone beef short ribs slow-cooked in a rich, aromatic liquid until deeply flavorful. A quintessential comfort food dish.
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Ingredients
- Beef Short Ribs4 lbs
- Olive Oil2 tbsp
- Yellow Onion1 large, chopped
- Carrots2 medium, chopped
- Celery Stalks2, chopped
- Garlic4 cloves, minced
- Tomato Paste2 tbsp
- Dry Red Wine1 cup
- Beef Broth3 cups
- Fresh Thyme Sprigs4
- Bay Leaves2
- Saltto taste
- Black Pepperto taste
Steps
- 1
Preheat oven to 325°F (160°C).
- 2
Pat the short ribs dry and season generously with salt and pepper.
- 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs and set aside.
- 4
Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- 5
Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
- 6
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.
- 7
Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should come about halfway up the sides of the ribs.
- 8
Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven.
- 9
Braise for 3 to 4 hours, or until the meat is very tender and falling off the bone.
- 10
Remove the short ribs from the pot. Skim off any excess fat from the braising liquid. If desired, strain the liquid and reduce it slightly on the stovetop to thicken into a sauce. Season with salt and pepper to taste.
- 11
Serve the short ribs with the sauce, garnished with fresh parsley.
