Braised Short Ribs with Herbs and Red Wine
- 4 lbs bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tbsps olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsps tomato paste
- 2 cups red wine (choose one you’d enjoy drinking, like Keller Syrah!
- 3 beef broth
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Sear the Ribs: Season the short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until they are browned, about 3-4 minutes per side. Remove and set aside.
3. Sauté the Vegetables: In the same pot, add onion, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1-2 minutes until fragrant.
4. Deglaze with Wine: Pour in the red wine, scraping the bottom to release any browned bits. Let the wine reduce by half, about 5 minutes.
5. Add Broth and Herbs: Return the short ribs to the pot and add the beef broth, rosemary, thyme, and bay leaves. The liquid should almost cover the meat.
6. Braise: Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
7. Serve: Serve the short ribs with a spoonful of the braising sauce and a side dish like the creamy garlic mashed potatoes below.
