Ingredients
Vegetables
- 1 yellow onion, diced
- 3 carrots, chopped
Meat
- 8 whole beef short ribs, bone-in
Other Ingredients
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for braising.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the diced onion and chopped carrots, cooking for a few minutes while stirring constantly until slightly softened. Remove vegetables and set aside on a plate.
- Prepare and Brown Short Ribs: Season the short ribs generously with salt and pepper. Lightly coat all sides of the ribs with the all-purpose flour. Add the remaining 2 tablespoons of olive oil to the pot and increase heat to high. Brown the ribs on all sides, about 45 seconds per side, developing a deep crust. Remove browned ribs and set aside.
- Deglaze the Pot: Pour in the dry red wine to deglaze the pan, scraping the bottom thoroughly to release any browned bits. Bring the wine to a boil and cook for 2 minutes to reduce slightly and concentrate flavor.
- Add Broth and Seasoning: Add the low-sodium beef broth and tomato paste to the pot. Stir well to combine and season with salt and freshly ground black pepper to taste. Adjust seasoning as necessary.
- Combine Ingredients for Braising: Return the browned short ribs and sautéed vegetables to the pot. Add the whole sprigs of fresh thyme and rosemary.
- Braise in Oven: Cover the pot with its lid and place it in the preheated oven. Cook at 350 degrees Fahrenheit for 2 hours. Then reduce the oven temperature to 325 degrees Fahrenheit and continue cooking for an additional 30 to 45 minutes until the ribs are very tender and nearly falling off the bone.
- Rest the Ribs: Remove the pot from the oven and let the ribs rest for 20 minutes with the lid on. During this time, skim off any fat that rises to the surface to ensure a clean, rich gravy.
- Serve: Serve the braised short ribs over mashed potatoes, spooning a generous amount of the pan gravy over the top for extra flavor.
- Storage: Store any leftover short ribs in a sealed container in the refrigerator for 3 to 4 days, depending on the freshness of your ingredients.
Notes
- For best flavor, use a dry red wine such as Cote du Rhone or Pinot Noir.
- Braising short ribs low and slow is key to tender, flavorful meat.
- If you don’t have fresh herbs, dried thyme and rosemary may be used but reduce quantity by half.
- Skimming fat before serving helps keep the gravy rich but not greasy.
- These short ribs pair perfectly with creamy mashed potatoes or polenta.
- Make sure to brown the ribs well for the deepest flavor before braising.
- Allow the ribs to rest after cooking so juices redistribute and the meat remains juicy.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
