Horton
Culinary Explorer
Looking for a hearty and comforting dish? These Braised Short Ribs are slow-cooked to perfection, resulting in tender, flavorful meat that falls off the bone. Perfect for a cozy dinner, they’re sure to impress!
506×506
90.4 kB
Ingredients:
506×506
90.4 kB
Ingredients:
- 4 pounds bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Season and Brown Short Ribs: Season the short ribs generously with salt and pepper. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove the short ribs and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine is reduced by half, about 10 minutes.
- Add Broth and Herbs: Add the beef broth, bay leaf, thyme, and rosemary to the pot. Return the short ribs to the pot, making sure they are submerged in the liquid. Bring to a simmer.
- Braise in Oven: Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are very tender and falling off the bone.
- Serve: Remove the short ribs from the pot and skim any excess fat from the surface of the sauce. Serve the short ribs hot, with the braising liquid spooned over the top.
