Get ready to dive into a comforting and savory dish that feels like a warm hug on a chilly day. These Traditional Braised Beef Short Ribs are all about rich flavors and melt-in-your-mouth tenderness. Perfect for impressing guests or treating yourself to something special.
Beef short ribs are the star of the show, offering rich flavor and a tender texture when slowly braised. Olive oil helps achieve a perfect sear, adding depth to the meat. Onion and garlic are the aromatic base, enhancing the umami flavors. The beef broth and red wine create a robust braising liquid, while tomato paste adds a hint of sweetness and acidity. Carrots and celery bring a touch of earthiness and balance, and bay leaves and thyme provide subtle herbaceous notes. Don't forget the salt and pepper for seasoning.
These braised short ribs are delightful over creamy mashed potatoes, which soak up the sauce beautifully. They also pair well with a side of roasted vegetables or a simple green salad to balance the richness. For a heartier meal, serve with a warm, crusty bread to mop up the delicious sauce.
First, preheat your oven to 325°F (163°C). This will ensure it's ready for the long, slow cook that makes these ribs so tender. Heat up the olive oil in a large Dutch oven over medium-high heat. You want it nice and hot to sear the beef short ribs properly. Season the ribs with salt and pepper, then brown them on all sides. It should take around 2-3 minutes per side. Don't rush this step—browning is key to building flavor.
Once browned, remove the ribs and set them aside. In the same pot, toss in the onion and garlic. Sauté until they’re softened and fragrant. Stir in the tomato paste—this helps to caramelize it, adding a richer taste. Then, pour in the red wine. Scrape up any browned bits stuck to the bottom of the pot. Those bits are flavor gold!
Next, add the beef broth, carrots, celery, bay leaves, and thyme. Mix well. Return the ribs to the pot, ensuring they’re submerged in the liquid. This ensures they cook evenly and soak up all the delicious flavors. Bring everything to a simmer, cover the pot, and transfer it to the oven.
Braise the ribs in the oven for 2.5 to 3 hours. You’ll know they’re ready when the meat is incredibly tender and practically falling off the bone. Before serving, discard the bay leaves.
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