Description
Fall-off-the-bone tender beef short ribs simmered in a rich red wine and beef stock sauce, with aromatic aromatics that create a deeply flavorful and comforting dinner. Perfect for special family meals or a cozy weekend treat.
Ingredients
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5–6 beef short ribs (300–400 g/10–14 oz each)
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1.5 tsp salt
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1.5 tsp black pepper
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2 tbsp olive oil
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3 garlic cloves, crushed
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1 large onion (brown, yellow, or white), chopped
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2 celery ribs, chopped
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2 carrots, chopped
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2 tbsp tomato paste
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2 cups (500 ml) dry red wine
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2 cups (500 ml) low-sodium beef stock
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2 sprigs fresh thyme (optional)
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2 bay leaves
Instructions
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Prep & Season
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Preheat the oven to 175 °C (350 °F).
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Pat the ribs dry and season all over with salt and pepper.
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Sear the Ribs
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Heat 1 tbsp oil in a Dutch oven over medium-high heat. Sear ribs 2–3 minutes per side until deeply browned. Remove to a plate.
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Cook Aromatics
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Add remaining oil, onions, carrots, celery, and garlic. Sauté until softened (~5 min).
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Stir in tomato paste and cook ~1 min.
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Deglaze & Simmer
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Pour in red wine, scraping up browned bits. Boil 2 min.
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Stir in beef stock and taste for seasoning.
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Braise
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Nestle ribs back in pot; add thyme and bay leaves.
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Cover and place in oven: cook 2 hrs at 175 °C. Lower temperature to ~160 °C (325 °F) and cook another 30–45 min, until ribs are fork‑tender.
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Rest & Serve
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Remove and rest for 15–20 min. Skim fat. Serve ribs with sauce—mashed potatoes or creamy polenta suggested.
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Notes
Slow cooker/Instant pot: You can adapt to low‑slow cooker or high‑pressure Instant Pot using cooking time per appliance.
Additions: Try pancetta or mushrooms (as in Pioneer Woman, tastesbutterfromscratch).
Sides: Mashed potatoes, polenta, roasted veg.
- Prep Time: ~20 min
- Cook Time: ~2 hr 30–3 hr
- Category: Main Course
- Method: Braising (oven)
- Cuisine: American / Classic comfort food