Braise your way to bliss with these traditional short ribs, where tender meat meets a rich, savory sauce. Perfect for cooler weather, this dish is as comforting as it is satisfying.
Let's break down these ingredients. You'll find that each plays an important role in creating a delicious, home-cooked masterpiece.
Beef short ribs are the star, bringing robust flavor and tenderness after slow cooking. Seasoning them with salt and freshly ground black pepper enhances their natural taste. Olive oil is used for searing, locking in juices while adding a subtle richness. Onion and garlic form the flavor base, their aromas filling the kitchen as they cook. Tomato paste adds a concentrated depth to the sauce, balancing the savory notes. Beef stock and red wine make up the braising liquid, infusing the ribs with moisture and complexity. Fresh thyme and bay leaves add an aromatic herbal note. Finally, carrots and potatoes not only make this a complete meal but also absorb the delicious braising liquid.
Serve these short ribs with a side of crusty bread to soak up the delicious sauce. A simple green salad with a tangy vinaigrette or steamed green beans can add a fresh contrast to the richness of the dish.
Get started by preheating your oven to 325°F (163°C). This will ensure the oven is hot and ready once your dish is assembled. Generously season your short ribs with salt and pepper, giving them a full coating to enhance their flavor. In a large Dutch oven, heat the olive oil over medium-high heat. You want it shimmering. Place the ribs in the pot and sear them until they're beautifully browned on all sides, roughly 8 minutes. Remove and set them aside for now.
In the same pot, add the chopped onions and minced garlic. Sauté these until the onions are translucent, stirring occasionally. This should take a few minutes. Stir in the tomato paste, and cook it for about 2 minutes to develop the flavors fully. Pour in the beef stock and red wine, and use a wooden spoon to scrape up any browned bits from the pot's bottom. Those bits are flavor gold, and you definitely want them in your sauce.
Return the short ribs to the pot, nestling them into the liquid. Add the thyme and bay leaves. Bring everything to a gentle simmer. Once simmering, cover the pot with a lid and transfer it to your preheated oven. Allow the ribs to braise for 2.5 to 3 hours, or until they're tender.
About an hour before the ribs are done, add the chopped carrots and potatoes to the pot. This timing ensures they become tender but not mushy. When everything is perfectly cooked, remove the pot from the oven, discard the bay leaves and thyme sprigs, and get ready to serve this hearty dish hot.
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