Description

Tender, melt-in-your-mouth beef short ribs braised in a rich, flavorful sauce made with red wine, beef stock, and aromatic vegetables. This dish is perfect for special occasions or a comforting family dinner.

Ingredients

For the Braised Short Ribs:

5 pounds meaty bone-in short ribs (1½ inches or thicker)
2 tablespoons kosher salt, divided
1½ teaspoons ground black pepper
6 medium carrots, chopped (about 3 cups)
4 ribs celery, chopped (about 3 cups)
1 medium onion, chopped
6 cloves garlic, minced (about 2 tablespoons)
3 tablespoons tomato paste
1 bottle (750 ml) dry red wine (such as Chianti, Cabernet Sauvignon, or Côtes de Rhône)
4 cups beef stock or chicken stock, plus more as needed
1 (14-ounce) can fire-roasted diced tomatoes in their juices
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
6 sprigs fresh thyme, tied into a bundle with kitchen string
1 teaspoon dried oregano
¼ cup finely chopped fresh flat-leaf parsley

For Serving:

Cooked pappardelle or similar pasta
Mashed potatoes
Roasted potatoes
Creamy polenta

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Instructions

Preheat Oven: Preheat your oven to 325°F (165°C).
Season Short Ribs: Pat the short ribs dry with paper towels. Season all sides generously with 1 tablespoon of kosher salt and the ground black pepper.
Brown the Ribs: In a large Dutch oven or heavy oven-safe pot, heat a small amount of oil over medium-high heat. Working in batches, brown the short ribs on all sides until deeply caramelized. Remove the ribs and set them aside.
Sauté Vegetables: In the same pot, add the chopped carrots, celery, onion, and minced garlic. Sauté until the vegetables begin to soften, about 5 minutes.
Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half, about 10 minutes.
Add Remaining Ingredients: Stir in the beef stock, diced tomatoes with their juices, Worcestershire sauce, Dijon mustard, oregano, and the bundle of thyme. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for 2½ to 3 hours, or until the meat is fork-tender and falling off the bone.
Finish the Sauce: Remove the ribs from the pot and set them aside. Discard the thyme bundle. If the sauce is too thin, place the pot over medium heat and simmer until it thickens to your desired consistency. Adjust seasoning with salt and pepper as needed.
Serve: Serve the braised short ribs over your choice of pappardelle, mashed potatoes, roasted potatoes, or creamy polenta. Spoon the sauce and vegetables over the top and garnish with chopped parsley.

Notes

For a richer flavor, consider using a full-bodied red wine like Cabernet Sauvignon or Zinfandel.

This dish can be made a day ahead; the flavors will deepen overnight. Reheat gently before serving.

Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American