Description
A comforting dish of tender beef short ribs braised in a rich red wine sauce, perfect for cozy dinners or special occasions.
Ingredients
Scale
- 4 lbs beef short ribs
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 325°F (165°C).
- Season the beef short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and tomato paste, cooking for an additional 2 minutes.
- Deglaze with red wine, bringing it to a simmer and scraping up browned bits. Let simmer for 5 minutes.
- Add beef broth, thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar. Return ribs to the pot, submerging them in liquid.
- Cover and braise in the oven for 2 1/2 to 3 hours until tender.
- Remove from oven, let rest, skim fat from sauce, and serve garnished with parsley.
Notes
To thicken the sauce, simmer it on the stovetop after braising. Prepare a day ahead for deeper flavors.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg