Description
Rich, fork-tender beef short ribs braised slowly in red wine, aromatic vegetables, and flavorful herbs, resulting in a luxurious sauce perfect for serving over mashed potatoes or polenta.
Ingredients
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (about 8–10 pieces)
- Salt and freshly ground pepper, to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon (or other full-bodied red wine)
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Instructions
- Preheat the oven to 350°F.
- Rinse the short ribs and pat dry. Generously season all sides with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the ribs in batches for 5–6 minutes per side. Transfer browned ribs to a plate.
- Add diced onion to the pot and cook until translucent, about 8–10 minutes.
- Add diced celery and carrots; cook for another 3–5 minutes.
- Stir in the smashed garlic and tomato paste, cooking for 1–2 minutes.
- Pour in wine and bring to a boil. Reduce heat and simmer until reduced by half, about 15–20 minutes.
- Add beef broth, return the ribs to the pot, and add bay leaves, thyme, and oregano.
- Cover and braise in the oven for 2½–3 hours until fork-tender.
- Remove ribs, strain sauce, and reduce on stovetop to desired thickness.
- Serve the sauce over the ribs.
Notes
For a non-alcoholic version, substitute wine with extra beef broth, balsamic vinegar, and pomegranate juice. Leftover sauce tastes better after a day in the fridge.