Short ribs are one of those dishes that transform simple ingredients into something extraordinary.
Slow braising allows the meat to become incredibly tender while creating a rich, luxurious sauce that develops layers of flavor over several hours.
This recipe has become a favorite for family dinners and entertaining because it feels elegant without being complicated.
Ingredients
- 4 pounds beef short ribs
- Salt and pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups dry red wine
- 3 cups beef stock
- 2 tablespoons tomato paste
- 2 sprigs rosemary
- 4 sprigs thyme
Instructions
Step 1: Season and Sear
Season ribs generously.
Heat Dutch oven over medium-high heat.
Sear ribs until deeply browned on all sides.
Remove and set aside.
Step 2: Build the Base
Add onions, carrots, celery, and garlic.
Cook 8–10 minutes.
Stir in tomato paste.
Cook for 2 additional minutes.
Step 3: Deglaze
Pour in red wine.
Scrape bottom of pot thoroughly.
Reduce liquid by half.
Step 4: Braise
Add stock and herbs.
Return ribs to pot.
Cover and cook at 325°F for approximately 3 hours.
The meat should be fork tender.
Step 5: Finish the Sauce
Remove ribs.
Strain sauce if desired.
Reduce over medium heat until slightly thickened.
Serving Suggestions
Excellent with:
- Creamy polenta
- Parmesan risotto
- Mashed potatoes
- Roasted root vegetables
This dish rewards patience. The long cooking time creates deep flavor and incredibly tender meat that simply cannot be rushed.
"Some recipes remind us that the best things often take time."
