Braised Short Ribs
Braised Short Ribs are my favorite special occasion dinner. Tender beef short ribs cook low and slow in a rich, flavorful sauce. Serve over mashed potatoes or polenta for an unforgettable meal.
Ingredients
- 3 pounds bone-in beef short ribs 5-8 pieces
- Kosher salt and black pepper to season the ribs
- 1 tablespoon olive oil
- 1 small sweet yellow onion finely chopped
- 2 carrots finely chopped
- 5 cloves garlic minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon
- 2 cups unsalted beef stock or low-sodium beef broth
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt omit if using salted broth, then salt to taste after cooking
- ¼ teaspoon black pepper
- 4 sprigs fresh thyme
Instructions
- Preheat the oven to 325°F.
- Generously season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs in a single layer, working in batches if needed, and brown on all sides for 30 seconds to 1 minute per side. Transfer the ribs to a clean plate.
- Add the onion and carrot to the pot and sauté for about 3 minutes until they begin to soften.
- Reduce the heat to medium and stir in the garlic, flour, and tomato paste. Cook, stirring constantly, for 1 minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Stir in the beef stock, balsamic vinegar, ½ teaspoon salt, and ¼ teaspoon pepper, then bring to a simmer. Return the short ribs to the pot, spoon some sauce over them, and add the fresh thyme sprigs.
- Cover and bake for 2 to 2 ½ hours, until the meat is fall-apart tender. Remove from the oven and let rest, covered, for 10-15 minutes. Discard the thyme stems and skim off any excess fat from the sauce. Taste and adjust seasoning if needed.
- Serve the short ribs over mashed potatoes or polenta, with the sauce spooned over the top.
Notes
Beef Short Ribs: Bone-in short ribs are my preferred choice for this recipe, as they tend to be more flavorful and tender. However, boneless short ribs can also be used. Keep in mind that boneless ribs may cook slightly faster.