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Delicious slow-braised beef short ribs served with a side of vegetables

Slow-Braised Beef Short Ribs

Experience the rich, comforting flavors of slow-braised beef short ribs, the perfect dish for special occasions or cozy nights in.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pounds beef short ribs
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine Use a full-bodied red wine like Cabernet Sauvignon.
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme Can substitute with dried thyme.
  • 2 sprigs fresh rosemary Can substitute with dried rosemary.
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Season the short ribs with salt and pepper, then brown them in the pot on all sides. Remove and set aside.
  4. In the same pot, add the chopped onions and garlic, sautéing until soft.
  5. Stir in the red wine, scraping up any browned bits from the bottom of the pot.
  6. Add the beef broth, tomato paste, thyme, and rosemary.
  7. Return the short ribs to the pot, ensuring they are submerged in the liquid.
  8. Cover the pot and transfer it to the preheated oven.
  9. Cook for about 3 hours, or until the ribs are fork-tender.
  10. Let rest for a few minutes before serving.

Notes

Serve over creamy mashed potatoes or polenta. Garnish with parsley for added flavor and color. Store leftovers in the fridge for about 3-4 days, or freeze for up to 3 months.