Name: Braised Short Ribs – Tender & Flavorful
Ingredients: 1.5–2 kg (about 4–5 lbs) bone-in beef short ribs; Salt and freshly ground pepper, to season; 2–3 tablespoons olive oil (or other high-smoke-point oil); 1 large onion, chopped; 2–3 carrots, peeled and chopped; 2 celery stalks, chopped (optional); 4–5 garlic cloves, minced; 2 tablespoons tomato paste; 750 ml (or about 3 cups) dry red wine (or enough to deglaze); 1 liter (about 4 cups) beef broth or stock; 3-4 sprigs fresh thyme; 2-3 sprigs fresh rosemary (optional); 2 bay leaves

Description

These braised short ribs are slowly cooked in a rich, savory liquid until the meat becomes melt-in-your-mouth tender, making them perfect for a comforting and impressive dinner.

Ingredients

Scale

- 1.5–2 kg (about 4–5 lbs) bone-in beef short ribs

- Salt and freshly ground pepper, to season

- 2–3 tablespoons olive oil (or other high-smoke-point oil)

- 1 large onion, chopped

- 2–3 carrots, peeled and chopped

- 2 celery stalks, chopped (optional)

- 4–5 garlic cloves, minced

- 2 tablespoons tomato paste

- 750 ml (or about 3 cups) dry red wine (or enough to deglaze)

- 1 liter (about 4 cups) beef broth or stock

- 3–4 sprigs fresh thyme

- 2–3 sprigs fresh rosemary (optional)

- 2 bay leaves

Instructions

Season & Sear Ribs
- Pat the short ribs dry, then season generously with salt and pepper.
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the short ribs on all sides in batches, making sure not to overcrowd the pot.
Sauté Aromatics
- Remove the ribs and set aside. In the same pot, add onion, carrots, (and celery if using). Sauté until softened.
- Add the garlic and cook briefly until fragrant. Stir in the tomato paste and cook for a minute to deepen the flavor.
Deglaze & Build Braising Liquid
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Add the beef broth, thyme, rosemary, and bay leaves. Return the ribs to the pot, nestling them into the liquid.
Braise
- Bring the liquid to a gentle simmer on the stovetop, then cover and transfer to a preheated oven (if using) at about 160-170 °C (325 °F).
- Cook for 3 to 3.5 hours, or until the ribs are very tender and falling off the bone.
Finish
- Remove the ribs and strain the braising liquid into a separate container if you want a smooth sauce.
- Optionally, reduce the braising liquid on the stove to make a more concentrated sauce, then season to taste.

Serve
- Serve the short ribs with the sauce over mashed potatoes, polenta, or roasted vegetables. Sprinkle with fresh thyme or parsley if desired.

Notes

Browning the meat thoroughly adds depth of flavor.
Use a heavy pot with a tight-fitting lid so moisture doesn’t escape.
Low and slow is the key — cooking at a low temperature breaks down tough connective tissue.

Let the meat rest a little after braising to absorb the juices.