Ingredients
For the Short Ribs
Beef short ribs 🥩: 4 lbs (bone-in)
Salt and black pepper 🧂: To taste
Flour 🌾: 1/4 cup (for dusting)
Olive oil 🫒: 3 tbsp
For the Braising Liquid
Onion 🧅: 1 large, chopped
Carrots 🥕: 2, chopped
Celery 🌿: 2 stalks, chopped
Garlic 🧄: 4 cloves, minced
Tomato paste 🍅: 2 tbsp
Red wine 🍷: 2 cups (dry, like Cabernet Sauvignon)
Beef broth 🥣: 2 cups
Fresh thyme 🌿: 3 sprigs
Bay leaf 🍃: 1
For Garnish
Fresh parsley 🌿: 2 tbsp, chopped
Step-by-Step Instructions
1️⃣ Prepare the Short Ribs
Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and black pepper 🧂.
Lightly dust the short ribs with flour 🌾, shaking off the excess.
2️⃣ Sear the Short Ribs
Heat olive oil 🫒 in a large Dutch oven over medium-high heat.
Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
3️⃣ Sauté the Vegetables
In the same pot, sauté the onion 🧅, carrots 🥕, and celery 🌿 until softened, about 5 minutes.
Add the garlic 🧄 and tomato paste 🍅, cooking for 1-2 minutes until fragrant.
4️⃣ Deglaze and Braise
Pour in the red wine 🍷, scraping up any browned bits from the bottom of the pot.
Let the wine reduce by half, about 5 minutes.
Return the short ribs to the pot and add the beef broth 🥣, thyme 🌿, and bay leaf 🍃. The liquid should almost cover the ribs.
5️⃣ Bake Low and Slow
Cover the Dutch oven with a lid and transfer to the preheated oven.
Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
6️⃣ Serve
Remove the short ribs and strain the braising liquid if desired.
Serve the short ribs over mashed potatoes, polenta, or buttered noodles, drizzled with the reduced sauce. Garnish with fresh parsley 🌿.
Pro Tip:
Make this dish a day ahead; the flavors deepen overnight, and the fat can be skimmed off easily.
