Ingredients
- 2 lbs bone-in beef short ribs (about 4 ribs)
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- ½ cup canned diced tomatoes (or crushed tomatoes)
- 1 cup dry red wine (Cabernet Sauvignon or Merlot)
- 1.5 cups beef stock
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tsp Worcestershire sauce (optional)
Instructions
- Preheat the Oven
- Set oven to 325°F (163°C).
- Sear the Short Ribs
- Pat the ribs dry and season generously with salt and pepper.
- Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
- Sear the ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside.
- Sauté the Vegetables
- In the same pot, add the onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic and tomato paste, stirring for another 1 minute.
- Deglaze with Red Wine
- Pour in 1 cup of red wine, scraping up the browned bits from the bottom.
- Simmer for 5 minutes to reduce slightly.
- Add Remaining Ingredients
- Stir in ½ cup diced tomatoes and 1.5 cups beef stock.
- Add the thyme, rosemary, and bay leaf.
- Return short ribs to the pot, ensuring they are mostly submerged.
- Braise in the Oven
- Cover and transfer to the oven. Braise for 2.5 to 3 hours, until fork-tender.
- Finish & Serve
- Remove herb sprigs and bay leaf. Skim excess fat if needed.
- Serve over mashed potatoes, polenta, or buttered noodles, spooning the sauce over the top.
Tip: You can also use an instant pot which will cut the time down to about 1 hour.
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