These braised beef short ribs make a cozy, hearty meal on a cold night. They're braised in a simple red wine sauce that's so tasty.
***This post has been updated November 2020 with updated copy and photos. Hope you enjoy!***
Do you think snow days are a thing of the past with virtual learning this year? Now there's no excuse for it being too hazardous for busses to transport students or the heat breaking in some of these old, crusty school buildings (trust me, I know...I've worked in some of them). That's such a bummer because kids need breaks, kids need the excitement of waking up to no school (me, too!), and teachers need a mental health day. I'm sure virtual school will continue but we might just protest and hold our own snow day.
When I think about upcoming (hopefully) snow days, I think of braised short ribs first. These braised beef short ribs are adapted from Ina Garten's red wine braised short ribs -- and she is the queen of comfort food. I've just taken a couple of liberties, mainly removing the sugar and a couple other ingredients like leeks that just aren't 100% necessary in my opinion and reduces some of the prep time.
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All You Need is Time
Nothing about this meal is complicated, but it does require time. Time to cut your vegetables (the biggest pain, if you ask me), time to cook the vegetables, time to let the sauce reduce, and time to let the short ribs braise. Don't let that deter you from making the meal though because I can assure you the reward at the end is so great.
This meal lasts for two meals for us, too, which is a huge added bonus. It's a snow day favorite for this very reason...a time when you're mostly trapped indoors with the huge reward of eating something warm and cozy at the end of the day.
How to Make Fall-Off-The-Bone Braised Short Ribs
Sprinkle short ribs with salt and pepper and roast for 15 minutes at 400˚F.
Then sauté celery, onions, and carrots in Dutch oven for 20 minutes until vegetables start getting tender. Add the garlic and cook for another minute, then add tomato paste and wine and bring to a boil. Reduce this liquid a bit then add fresh rosemary, thyme, and more salt and pepper.
Add short ribs into the Dutch oven along with beef stock. Braise in the oven at 300˚F for 2 hours.
Take out the thyme and rosemary and any bones that have separated from the meat and place ribs on a separate plate. Simmer the sauce on the stove for another 20 minutes so the liquid can reduce more. Return the ribs to the pot to warm back up, garnish with parsley, and serve over your favorite sides (see below for my personal favorites).
What to Serve with Braised Short Ribs
- Creamy Butternut Squash Mash -- such a delicious choice and something different besides the typical mashed potatoes
- Pomme Puree -- when I tell you these are not your average mashed potatoes, I mean it! These are creamy as can be and my favorite "fancy" side dish as we say in our house. Perfect for holiday entertaining.
- Rice pilaf or wild rice would be delicious
- Roasted vegetables -- add even more vegetables to your plate and serve over a bed of your favorite fall or winter veggies.
xox,
kathryn
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Braised Beef Short Ribs
Ingredients
- Fresh thyme sprigs
- 6 cups beef stock
- 6 beef short ribs trimmed of fat
- Kosher salt
- Freshly ground black pepper
- ¼ cup good olive oil
- 1 ½ cups chopped onion 2 onions
- 4 cups large-diced celery 6 large stalks
- 2 carrots peeled and cut into 1" pieces
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 750-ml bottle Cotes du Rhone or other dry red wine
- Fresh rosemary sprigs
- Fresh thyme sprigs
Instructions
- Preheat the oven to 400˚ F. Place the short ribs on a sheet pan, sprinkle with 1 ½ tablespoons salt and 1 ½ teaspoons pepper. Roast for 15 minutes then take short ribs out of oven. Reduce the temperature to 300˚ F.
- Heat ¼ cup olive oil in a large Dutch oven over medium heat. Add celery, onions, and carrots and cook for 20 minutes until vegetables start getting tender. Add the garlic and cook for another minute. Add the tomato paste and wine and bring to a boil. Continue cooking for 10 minutes or until liquid is reduced by half. Add fresh rosemary, thyme, salt and pepper.
- Place the short ribs in the pot. Add the beef stock and place lid on Dutch oven. Continue cooking ribs in oven for 2 hours.
- Discard the thyme and rosemary bundle and any bones that have separated from the meat. Remove ribs to a separate plate. Simmer the sauce on the stove for 20 minutes or until the liquid is reduced. Return the ribs to the pot to warm back up. Garnish with fresh parsley and serve hot over butternut squash mash, mashed potatoes, or with a baguette.
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