Braised Beef Short Ribs
Ingredients
- • 1.8 kg beef short ribs
- • 30 ml vegetable oil
- • 1 item onion, diced
- • 2 item carrots, chopped
- • 2 item celery stalks, chopped
- • 4 cloves garlic
- • 45 ml tomato paste
- • 500 ml red wine
- • 750 ml beef stock
- • 4 sprigs fresh thyme
- • 2 item bay leaves
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat oven to 325°F (160°C). Pat the short ribs dry and season generously with salt and pepper on all sides. Let them dry brine at room temperature for 2 hours.
- 2
Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
- 3
Reduce heat to medium and add onion, carrots, and celery to the same pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
- 4
Add garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes, stirring constantly.
- 5
Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer and reduce by half, about 5 minutes.
- 6
Add beef stock, thyme, and bay leaves. Return the ribs to the pot along with any accumulated juices. The liquid should come about 3/4 up the sides of the ribs.
- 7
Bring to a simmer, then cover the pot with a tight-fitting lid and transfer to the oven.
- 8
Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
- 9
Remove ribs to a serving platter and tent with foil. Strain the braising liquid through a fine-mesh sieve, discarding the solids.
- 10
Skim fat from the surface of the liquid, then simmer on the stovetop for 10-15 minutes to reduce and concentrate the flavors. Taste and adjust seasoning.
- 11
Pour the reduced sauce over the ribs and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These tender short ribs are pure comfort food magic - the long, slow braise transforms tough meat into fall-off-the-bone perfection. Don't rush the process; let your kitchen fill with incredible aromas while the wine and herbs work their magic."
