Ingredients
4–5 beef short ribs (bone-in, English cut, ~2.5–3 lbs total)
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp all-purpose flour (optional, for dusting)
2 tbsp olive oil or neutral oil with high smoke point
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
5 garlic cloves, smashed
2 tbsp tomato paste
1 ½ cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
2 cups beef stock or broth (low-sodium)
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 dried bay leaves
Optional: 1 tsp Worcestershire sauce
Instructions
- Preheat your oven to 325°F (163°C).
- Season the beef short ribs generously with kosher salt and freshly ground black pepper. If desired, dust the ribs lightly with all-purpose flour to enhance the searing process.
- Heat olive oil in a large oven-safe pot (such as a Dutch oven) over medium-high heat. Once the oil is hot, sear the short ribs in batches for about 3-4 minutes per side until they’re deeply browned. Remove the ribs and set them aside.
- In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
- Add the smashed garlic cloves and cook for an additional 1-2 minutes, allowing the garlic to become fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, letting it darken slightly.
- Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5 minutes to reduce slightly.
- Add the beef stock, fresh rosemary, thyme, and bay leaves. Stir everything together and bring to a simmer.
- Return the seared short ribs to the pot, making sure they’re mostly submerged in the liquid.
- Cover the pot with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are tender and the meat is falling off the bone.
- Once done, remove the pot from the oven. Discard the herb stems and bay leaves. Optional: Stir in 1 teaspoon of Worcestershire sauce for an extra depth of flavor.
- Serve the short ribs hot with the braising liquid and vegetables.
Notes
For the best results, braise the ribs slowly at low temperature to achieve tenderness.
Adding more vegetables like parsnips or potatoes can enhance the dish.
If you prefer, the ribs can be cooked in a slow cooker on low for 6-8 hours instead of in the oven.
If you’d like a thicker sauce, reduce the braising liquid or add a cornstarch slurry.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 rib with vegetables and sauce
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 100mg
