Ultimate Comfort Food Braised Short Ribs (Print-Friendly Format)
Slow-braised beef short ribs in red wine sauce, rich vegetables, and herbs for cozy, flavorful dining.
# Ingredients You’ll Need:
→ Main
01 -
1.8 kg bone-in beef short ribs
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Vegetables & Aromatics
05 -
1 onion, chopped
06 -
2 carrots, chopped
07 -
2 celery stalks, chopped
08 -
4 garlic cloves, minced
→ Braising Liquid
09 -
500 ml dry red wine or beef broth
10 -
950 ml beef broth
11 -
2 tablespoons tomato paste
12 -
1 teaspoon dried thyme
13 -
2 bay leaves
→ To Finish
14 -
Fresh parsley, chopped, for garnish
# How to Make It:
01 -
Set oven to 150°C.
02 -
Season beef short ribs with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides for 3–4 minutes per side, in batches if necessary. Remove ribs and set aside.
03 -
Add chopped onion, carrots, and celery to the same pot. Cook for 5–7 minutes, stirring occasionally, until vegetables soften. Stir in minced garlic and cook for an additional minute.
04 -
Pour in red wine, scraping the bottom of the pot to incorporate browned bits. Stir in beef broth, tomato paste, dried thyme, and bay leaves. Bring the mixture to a gentle simmer.
05 -
Return seared ribs to the pot, nestling them into the vegetables and liquid. Cover securely and transfer to the preheated oven. Braise for 3 hours or until the meat is fork-tender.
06 -
Remove ribs from the pot. Strain sauce through a fine mesh sieve and skim off excess fat from the surface. Serve the ribs topped with the strained sauce and garnish with fresh chopped parsley.
# Extra Tips:
01 -
For enhanced flavor and a richer sauce, prepare one day ahead and chill; remove solidified fat before reheating.