Braised Beef Short Ribs
A comforting dish of tender beef short ribs slow-cooked in a rich sauce, perfect for family gatherings or chilly evenings.
Ingredients
Main Ingredients
- 4 lbs beef short ribs (bone-in) Bone-in for added flavor.
- Salt and black pepper For seasoning
- 2 tablespoons olive oil For searing the ribs.
- 1 onion, chopped The aromatic base.
- 3 cloves garlic, minced For flavor.
- 2 cups beef broth Low-sodium recommended.
- 1 cup red wine Dry variety preferred.
- 2 tablespoons brown sugar For sweetness.
- 2 tablespoons tomato paste For depth and richness.
- 2 sprigs fresh thyme Or 1 teaspoon dried thyme.
- 1 bay leaf For flavor.
Instructions
Preparation
- Preheat the oven to 300°F (150°C).
- Season the beef short ribs generously with salt and black pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side).
- Remove the ribs and set them aside. In the same pot, add the chopped onion and sauté until translucent (around 5 minutes).
- Add the minced garlic and cook for another 30 seconds.
- Deglaze the pot with red wine, scraping up any bits stuck to the bottom. Let it simmer for about a minute.
- Return the ribs to the pot. Add beef broth, brown sugar, tomato paste, thyme, and bay leaf. Bring to a gentle simmer.
Cooking
- Cover the pot and transfer it to the preheated oven. Let it braise for about 3 hours.
- Check on the ribs an hour before they’re done, adding more broth if the liquid seems too low.
- Once tender, remove the pot from the oven. Transfer the ribs to a plate and cover with foil to keep warm. Discard the bay leaf and thyme stems.
- If desired, thicken the sauce by simmering it on the stovetop for a few more minutes.
- Serve short ribs over mashed potatoes, polenta, or fresh bread.
Notes
Don’t worry if your sauce looks a little lumpy—it adds charm. Leftover ribs can be stored in an airtight container.