Beef Short Ribs Braised

Instructions

1. Prep and Preheat:
Preheat your oven to 325°F (163°C). Pat the short ribs completely dry with paper towels—this is the secret to a perfect sear. Generously season all sides with salt and pepper.

2. Sear to Perfection:
Heat the oil in a large Dutch oven or heavy-bottomed, oven-safe pot over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs for 2-3 minutes per side, until a deep brown crust forms. Transfer the seared ribs to a plate and set aside.

3. Build the Flavor Base:
Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot and cook for 5-7 minutes, until softened and beginning to caramelize. Add the garlic and cook for another minute until fragrant.

4. Deepen the Sauce:
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. You’ll know it’s ready when it darkens slightly and coats the bottom of the pot. This step adds a rich, deep flavor to the final dish.

5. Deglaze the Pot:
Pour in the red wine, using a wooden spoon to scrape all the flavorful browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to cook off the raw alcohol. Add the beef broth and bring to a gentle simmer.

6. Braise Low and Slow:
Return the short ribs and any accumulated juices to the pot. Tuck in the thyme sprigs and bay leaf. The cooking liquid should come about halfway up the sides of the ribs. If needed, add a bit more broth.

7. Cook to Tenderness:
Cover the pot with a tight-fitting lid and carefully transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the meat is incredibly tender and easily pulls apart with a fork.

8. Serve and Enjoy:
Using tongs, gently transfer the short ribs and vegetables to a serving platter. Let the cooking liquid rest for a few minutes, then skim off any excess fat from the surface. Discard the thyme stems and bay leaf. Spoon the rich sauce over the ribs and serve immediately.

Chef’s Notes & Serving Suggestions

• Make Ahead: Braised short ribs taste even better the next day. Let cool completely and store in the refrigerator overnight. Reheat gently on the stovetop.

• On Deglazing: If you prefer not to cook with wine, you can use all beef broth. A splash of balsamic vinegar added to the broth will help mimic the acidity and depth of wine.

• Serving Ideas: These are classic served over:

  • Creamy mashed potatoes or polenta

  • Buttery egg noodles

  • A bed of risotto

  • With crusty bread for soaking up the sauce.

• Finishing Touch: For a glossy, restaurant-quality sauce, strain the braising liquid and simmer it on the stovetop until it reduces and thickens slightly. Swirl in a tablespoon of cold butter at the end for extra richness.