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.
Prep Time20 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Dinner
Cuisine: American
Keyword: beef recipes, braised short ribs, make ahead meals, short ribs
Servings: 6people
Ingredients
Fresh thyme sprigs
6cupsbeef stock
6beef short ribstrimmed of fat
Kosher salt
Freshly ground black pepper
¼cupgood olive oil
1 ½cupschopped onion2 onions
4cupslarge-diced celery6 large stalks
2carrotspeeled and cut into 1" pieces
3garlic clovesminced
2tablespoonstomato paste
1750-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.