Description
Melt-in-your-mouth tender beef short ribs slowly braised in a rich, flavorful broth of red wine, garlic, and herbs — a deeply comforting and elegant dish perfect for cozy dinners or special occasions.
Ingredients
Units
Scale
- 3 lbs bone-in beef short ribs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat oven to 325°F (160°C). Pat short ribs dry and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
- In the same pot, add chopped onion and cook until softened. Stir in garlic and tomato paste, cooking for 1–2 minutes.
- Pour in red wine to deglaze, scraping up browned bits. Simmer for 5 minutes.
- Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Return the short ribs to the pot.
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Remove herbs and skim excess fat. Serve with mashed potatoes, polenta, or crusty bread.
Notes
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot for depth of flavor.
- This dish tastes even better the next day — refrigerate and reheat gently before serving.
- Strain and reduce the braising liquid for a more concentrated sauce if desired.
- Can be adapted for slow cooker or pressure cooker methods.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 135 mg
