Description
Rich and comforting savory beef short ribs slowly braised in a Dutch oven until tender, finished with a deep red wine sauce perfect for cozy dinners.
Ingredients
Scale
- 3–4 lb bone-in beef short ribs (English cut)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, crushed
- 2 tbsp tomato paste
- 2 cups dry red wine
- 3 cups low-sodium beef stock
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 2 bay leaves
Instructions
- Preheat oven to 350°F and pat the short ribs dry, then season generously with salt and pepper.
- Heat olive oil in a Dutch oven and brown the ribs on all sides in batches, then set aside.
- Add onion to the pot and cook until softened, then add carrots and celery and cook briefly.
- Stir in garlic and tomato paste and cook until fragrant.
- Pour in red wine and simmer until reduced by half.
- Add beef stock and herbs, then return ribs to the pot.
- Cover and cook in the oven for 2½ to 3 hours until tender.
- Remove ribs, strain sauce if desired, and simmer sauce until thickened before serving.
Notes
- Brown the ribs well for the best flavor.
- Keep the braise at a gentle simmer, not a boil.
- The ribs taste even better the next day after resting.
- Skim excess fat from the sauce before serving if needed.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 42 g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 140 mg