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Braised Short Ribs

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Slow-cooked Braised Short Ribs in a rich, flavorful sauce, perfect for family dinners or special gatherings.

Ingredients

  • 3-4 pounds of bone-in short ribs
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 4 cups beef broth
  • 2 sprigs thyme
  • 1 bay leaf

Instructions

  1. Season the short ribs with salt and pepper on all sides. Let sit for 15 minutes.
  2. Heat olive oil in a Dutch oven over medium-high heat. Add the short ribs in batches and sear until deep brown, about 8-10 minutes. Remove and set aside.
  3. Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes and then add garlic, cooking for another minute.
  4. Pour in the red wine and scrape the pot’s bottom. Simmer for about 5 minutes.
  5. Return the short ribs to the pot, add beef broth, thyme, and bay leaf. Bring to a boil.
  6. Braise in a preheated oven at 350°F (175°C) for 2.5 to 3 hours until fork-tender.
  7. Remove from the oven, let the ribs rest, discard the bay leaf and thyme. Serve hot with braising liquid.

Notes

For best flavor, let the dish rest overnight before reheating. Consider adding crushed red pepper flakes for extra heat.

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