Slow-Braised Beef Short Ribs
Fork-tender slow-braised beef short ribs cooked low and slow in a rich red wine sauce until the meat falls off the bone. A comforting, restaurant-quality dinner made simple in a Dutch oven or slow cooker.
Ingredients
- 4 lbbone-in beef short ribs (English cut)
- Kosher Salt, to taste
- Ground Black Pepper, freshly to taste
- 2 tbspolive oil or avocado oil
- 1 largeOnion, diced
- 2Carrot, diced
- 2celery stalks, diced
- 4 cloveGarlic, minced
- 2 tbspTomato Paste
- 2 cupdry red wine (Cabernet or Merlot)
- 3 cupBeef Stock
- 3 sprigFresh Thyme
- 2bay leaves
- 1 sprigFresh Rosemary
Instructions
- 1
Pat the short ribs completely dry and season generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear the ribs in batches, 3 to 4 minutes per side, until deeply browned. Set aside.
- 2
In the same pot, add onion, carrots, and celery. Cook about 5 minutes until softened. Stir in garlic and tomato paste and cook 1 to 2 minutes until slightly darkened.
- 3
Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, roughly 10 minutes.
- 4
Return the ribs to the pot, add beef stock until it reaches about two-thirds up the sides of the meat, and add the thyme, bay leaves, and rosemary. Cover and braise in a 325°F oven for about 3 hours, or transfer to a slow cooker and cook on low for 7 to 8 hours, until the meat pulls away from the bone easily.
- 5
Skim excess fat from the sauce, whisk in a tablespoon of cold butter off the heat for extra glossiness, and serve the ribs over mashed potatoes with the sauce spooned on top.