Savory Braised Short Ribs
Tender and flavorful braised short ribs perfected with a blend of aromatic vegetables, red wine, and herbs, offering a gourmet dining experience with a touch of rustic charm.
Prep time: 30 minutesCook time: 3 hoursServes: 6
Ingredients
4 lbs beef short ribs
Salt and pepper to taste
2 tbsp olive oil
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 cups red wine
2 cups beef stock
2 sprigs fresh thyme
2 bay leaves
1 tbsp balsamic vinegar
Instructions
1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear the short ribs on all sides until they are browned, about 8 minutes. Remove and set aside.
5. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
6. Stir in the garlic and tomato paste, cooking for another 2 minutes.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce by half, about 10 minutes.
8. Return the short ribs to the pot and add the beef stock, thyme, and bay leaves.
9. Cover the pot with a lid and transfer to the oven.
10. Cook for about 2.5 hours, or until the meat is tender and falling off the bone.
11. Stir in the balsamic vinegar and season with additional salt and pepper if needed.
12. Serve hot with your choice of sides.
Storage
Store the braised short ribs in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over low heat until warmed through, or in the microwave on medium power.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
