Description
Tender, flavorful braised beef short ribs cooked slowly in a rich red wine sauce with aromatic vegetables. This hearty dish is perfect for a comforting dinner and yields melt-in-your-mouth meat infused with deep, savory flavors.
Ingredients
Scale
Beef Short Ribs
- 5 – 6 beef short ribs (300-400g/10-14oz each)
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp olive oil
Vegetables and Aromatics
- 3 garlic cloves, crushed
- 1 large onion, chopped (brown, yellow or white)
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 tbsp tomato paste
Liquids and Herbs
- 2 cups (500ml) dry red wine
- 2 cups (500ml) beef stock/broth, low sodium
- 2 sprigs thyme (optional)
- 2 bay leaves
Instructions
- Preheat Oven: Preheat your oven to 160°C (325°F) to prepare for the slow braising process.
- Season the Beef: Generously sprinkle salt and pepper all over the short ribs to enhance the flavor.
- Brown the Ribs: Heat olive oil in a large ovenproof pot over high heat. Add half the ribs and brown them aggressively on all sides for about 5 to 7 minutes total. Remove and repeat with remaining ribs, then set all aside.
- Sauté Aromatics: Reduce heat to medium. Add chopped onion and crushed garlic into the same pot and cook for 2 minutes until softened and fragrant.
- Add Vegetables: Stir in the chopped carrots and celery, cooking for 5 minutes until the carrots soften and become sweet.
- Incorporate Tomato Paste: Add the tomato paste and cook for 1 minute to deepen the flavor.
- Add Liquids and Herbs: Pour in the red wine and beef broth, then add thyme sprigs and bay leaves. Stir well until the tomato paste dissolves.
- Return Beef to Pot: Place the browned short ribs back into the pot, arranging them so they are submerged in the liquid for even braising.
- Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the meat is so tender it can be easily pulled apart with forks.
- Remove Beef: Carefully take the beef out of the pot, keeping the meat on the bone. Cover to keep warm while preparing the sauce.
- Prepare Sauce: Strain the cooking liquid, pressing out the juices from the vegetables to extract maximum flavor (this step is optional if you prefer a chunkier sauce). Return the strained liquid to the pot.
- Reduce Sauce: Bring the sauce to a simmer over medium heat. Stir and adjust consistency by reducing to thicken or adding water to thin. Season with salt and pepper to taste.
- Serve: Place the braised short ribs on a serving plate and generously spoon the red wine sauce over them. Serve hot and enjoy!
Notes
- Note 1: Choose beef short ribs that are well-marbled for tender and flavorful results.
- Note 2: Use a dry red wine such as Cabernet Sauvignon or Merlot for the best flavor in the sauce.
- Note 3: Ensure the ribs are fully submerged in the braising liquid to cook evenly and remain moist.
- Note 4: Other cooking methods like slow cooker or stovetop braising can also be used, but oven braising develops the best depth of flavor and tenderness.
