Braised Short Ribs
This Braised Short Ribs recipe yields fall-off-the-bone tender beef in a rich, savory red wine sauce—perfect comfort food for cozy gatherings or special dinners!
Cook Mode(toggle on to prevent screen dimming)
6SERVINGS
Ingredients
Instructions
- 1Preheat oven to 325°F (163°C). Pat short ribs dry and season well with salt and pepper.
- 2Heat olive oil in a Dutch oven over medium-high. Sear short ribs in batches until browned on all sides, 3–4 minutes each. Transfer to a plate.
- 3Pour off excess fat, keeping about 2 tbsp. Sauté onion, carrots, and celery for 6–8 minutes until soft and golden. Add garlic and tomato paste; cook 2 minutes more.
- 4Deglaze pot with red wine, scraping up brown bits. Simmer for 4 minutes. Stir in beef broth, Worcestershire, balsamic (if using), and add herbs.
- 5Return short ribs to pot. Bring to a simmer, cover, and transfer to oven. Braise 2 to 2½ hours, until ribs are fall-apart tender.
- 6Remove from oven, discard herbs, and skim fat. If needed, simmer sauce to thicken. Serve hot with sauce.
Did You Make This Recipe?
Share your creations on Pinterest!
