Ingredients

4 lbs beef short ribs (bone-in)

Salt and pepper (to taste)

2 tablespoons olive oil

1 large onion (chopped)

2 carrots (chopped)

2 celery stalks (chopped)

4 cloves garlic (minced)

2 cups red wine (such as Cabernet Sauvignon)

2 cups beef broth

1 tablespoon tomato paste

2 sprigs fresh thyme (or 1 teaspoon dried thyme)

2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)

1 bay leaf

Instructions

Step 1: Preheat your oven to 325°F (160°C).

Step 2: Pat the beef short ribs dry with paper towels and season generously with salt and pepper.

Step 3: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.

Step 4: Add the short ribs in batches, searing them on all sides until browned, about 3–4 minutes per side. Remove the ribs and set aside.

Step 5: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened.

Step 6: Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 7: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 10 minutes.

Step 8: Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they are submerged in the liquid.

Step 9: Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the meat is tender and pulls easily from the bone.

Step 10: Carefully remove the pot from the oven. Discard the bay leaf and herb sprigs, and let the short ribs rest for a few minutes before serving.

Step 11: Serve the short ribs with the braising liquid spooned over the top, alongside mashed potatoes, polenta, or crusty bread.

Tips & Variations

For a richer taste, use a bold red wine like Cabernet Sauvignon or Merlot to enhance the sauce.

If you prefer a thicker sauce, remove the ribs once cooked and simmer the braising liquid on the stove to reduce further.

Substitute fresh herbs with dried ones if needed, but reduce the quantity by half as dried herbs are more concentrated.

Adding a splash of balsamic vinegar or a teaspoon of brown sugar can balance the acidity and deepen the flavor.

Try adding mushrooms or pearl onions to the vegetables for extra texture and taste.

Storage

Store leftover braised short ribs in an airtight container in the refrigerator for up to 4 days. The meat may absorb more flavor overnight. To reheat, warm gently in a covered pot over low heat or in the oven to avoid drying out. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this recipe in a slow cooker?

Yes, after searing the short ribs and sautéing the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.