Braised Short Ribs

• 4 pounds short ribs, trimmed
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 bottle (750 ml) red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce

Steps

1. 1 Pat the short ribs dry and season generously with salt and pepper.
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches if needed.
3. 3 Remove ribs and add onions, garlic, carrots, and celery to the pot. Cook until softened.
4. 4 Stir in tomato paste and cook for 1 minute.
5. 5 Deglaze the pot with red wine, scraping up any browned bits from the bottom.
6. 6 Return the ribs to the pot, add beef broth, thyme, bay leaf, and Worcestershire sauce.
7. 7 Cover and transfer to a preheated 325°F oven. Braise for 3 hours, or until the meat is tender.
8. 8 Remove from oven, discard thyme and bay leaf, and let rest for 10 minutes before serving.

Nutrition

Tips

• For deeper flavor, brown the ribs well – don't rush this step.
• If you're short on time, you can use a pressure cooker to reduce the cooking time to about 1 hour.
• These ribs taste even better the next day!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a low oven to keep the meat tender.

Serving Suggestions

• Serve with creamy mashed potatoes or buttered egg noodles.
• Pair with a bold red wine for a classic combo.

FAQ