Description
A delicious and tender dish featuring beef short ribs braised to perfection in a rich sauce.
Ingredients
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat and brown the short ribs on all sides.
- Remove the ribs and set aside. In the same pot, add onion, carrots, and celery, cooking until softened.
- Add garlic and cook for an additional minute.
- Stir in the tomato paste, then pour in the red wine and beef broth, scraping up any browned bits from the bottom.
- Add thyme, bay leaf, and the short ribs back into the pot.
- Cover and transfer to the oven, braising for 2.5 to 3 hours until the meat is tender.
- Remove from the oven and let rest before serving.
Notes
- For extra flavor, marinate the short ribs overnight.
- Serve with mashed potatoes or polenta for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American