Get ready to savor these melt-in-your-mouth beef short ribs, slow-cooked to perfection in a rich red wine and herb-infused braise. Each bite is bursting with deep, savory flavors, with the meat so tender it falls right off the bone! 🤤✨ Whether paired with creamy mashed potatoes 🥔 or roasted vegetables 🥕, this dish is pure comfort food bliss that’s perfect for any cozy night in. 🌟
📝 Ingredients:
🥩 3 lbs (1.4 kg) bone-in beef short ribs – about 6-8 pieces
🧂 Salt and freshly ground black pepper – to taste
🥄 2 tablespoons vegetable oil
🧅 1 large onion – chopped
🥕 2 carrots – peeled and chopped
🥒 2 celery stalks – chopped
🧄 4 cloves garlic – minced
🍅 2 tablespoons tomato paste
🍷 2 cups red wine
🥣 2 cups beef broth
🌿 2 sprigs fresh thyme
🌿 2 sprigs fresh rosemary
🍃 2 bay leaves
🌿 Optional: Fresh parsley, for garnish
🍽️ Instructions:
- Prep the Ribs:
Season the beef short ribs generously with salt and pepper. Let them sit at room temperature for about 15 minutes to absorb the seasoning. - Sear the Ribs:
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until they are browned and crusty, about 3-4 minutes per side. Remove the ribs and set them aside. - Sauté the Veggies:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and starting to caramelize. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant. - Deglaze with Wine:
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot (those bits add tons of flavor!). Let the wine simmer for 5 minutes, reducing slightly. - Add the Ribs and Broth:
Return the short ribs to the pot, nestling them into the vegetables and wine mixture. Pour in the beef broth, ensuring the ribs are mostly submerged. Add the thyme, rosemary, and bay leaves. - Braise Low and Slow:
Cover the pot with a lid and place it in a preheated oven at 325°F (160°C). Let the short ribs braise for 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone. - Serve and Enjoy:
Remove the herbs and bay leaves, and skim any excess fat from the top of the sauce. Serve the short ribs over creamy mashed potatoes, polenta, or alongside roasted vegetables. Garnish with fresh parsley if desired.