Braised Beef Short Ribs

Total Time: 3+ Hours | Servings: 4 | Calories per Serving: 549

Tender, fall-off-the-bone braised short ribs are slow-cooked in a rich red wine and tomato broth, infused with fresh herbs and aromatic vegetables. Perfect for a cozy dinner, this hearty dish pairs beautifully with creamy mashed potatoes and charred vegetables for a comforting, restaurant-quality meal at home.

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INGREDIENTS

8 beef short ribs (bone-in)
2 1/2 cups beef broth
1 cup dry red wine
3 tbsp flour
2 tbsp olive oil
2 tbsp tomato paste
1/2 yellow onion (diced)
3/4 cup carrots (chopped)
2 celery ribs (chopped)
3 garlic cloves (minced)
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Salt & pepper (to taste)

DIRECTIONS

STEP 1
Preheat oven to 350°F (175°C).

STEP 2
Heat 1 tbsp of olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 3–5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 1–2 minutes until fragrant. Remove the vegetables from the pot and set aside for Step 7.

STEP 3
Pat the short ribs dry with a paper towel, then season generously with salt and pepper. Coat the ribs evenly in flour, shaking off any excess.

STEP 4
Heat the remaining 1 tbsp of olive oil in the Dutch oven over high heat. Add the short ribs and sear on all sides until browned, about 1 minute per side. Remove the ribs from the pot and set aside for Step 7.

STEP 5
Pour the wine into the Dutch oven, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer over high heat for 1–2 minutes to reduce slightly.

STEP 6
Reduce the heat to medium-low. Add the beef broth and tomato paste, whisking to combine. Taste and season with additional salt and pepper as needed.

STEP 7
Return the vegetable mixture and short ribs to the Dutch oven, arranging them evenly. Add the thyme sprigs, rosemary sprigs, and bay leaf on top.

STEP 8
Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2 hours at 350°F. After 2 hours, reduce the oven temperature to 325°F and continue cooking for another 45 minutes to 1 hour, or until the meat is fork-tender.

STEP 9
Carefully remove the Dutch oven from the oven and let it rest, covered, for 20–25 minutes before serving.

SERVING SUGGESTIONS
Serve the braised short ribs over creamy garlic mashed potatoes, accompanied by charred broccolini or your favorite vegetable side dish.

Nurition Facts (Per Serving)

549 calories | 35.8g protein | 10.3g carbs | 36g fat