Here’s a detailed recipe for Slow-Braised Beef Short Ribs—tender, flavorful, and perfect for a hearty meal:
Ingredients (serves 4)
- 2–3 lbs beef short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3–4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth if you prefer)
- 2 cups beef broth
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
Instructions
- Preheat oven to 325°F (160°C).
- Season and sear ribs:
- Pat short ribs dry, then season generously with salt and pepper.
- Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
- Sear short ribs on all sides until browned (about 3–4 minutes per side). Remove and set aside.
- Sauté vegetables:
- In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Add garlic and tomato paste, cook another 1–2 minutes, stirring constantly.
- Deglaze and add liquid:
- Pour in red wine (or a bit of beef broth) and scrape up browned bits from the bottom.
- Return the short ribs to the pot. Add the remaining beef broth, rosemary, thyme, and bay leaves. The liquid should come about halfway up the ribs.
- Braise:
- Cover the pot and transfer to the preheated oven.
- Cook for 2.5–3 hours, or until the meat is very tender and falling off the bone.
- Finish and serve:
- Remove short ribs and strain or reduce the braising liquid if desired.
- Serve the ribs with the sauce over mashed potatoes, rice, or roasted vegetables.
✅ Tips:
- Browning the meat properly before braising adds a lot of flavor.
- You can also cook these in a slow cooker on low for 6–8 hours for similar results.
- Optional: add a splash of balsamic vinegar or a teaspoon of brown sugar to the braising liquid for a subtle sweetness.
If you want, I can also give a slow cooker version that’s mostly hands-off and just as tender. Do you want me to share that?
