Braised Short Ribs
Tender, fall-off-the-bone beef short ribs slow-braised in red wine and aromatic vegetables until deeply flavorful and meltingly soft.
Equipment
Ingredients
Main
beef short ribs (raw)
1.5 kg
onion (diced)
2 piece
carrot (diced)
2 piece
celery (diced)
2 piece
garlic (minced)
4 clove
tomato paste (plain)
2 tbsp
red wine (dry)
250 ml
beef broth (plain)
500 ml
olive oil (plain)
2 tbsp
fresh thyme (fresh)
4 sprig
fresh rosemary (fresh)
2 sprig
bay leaf (dry)
2 piece
salt (fine)
2 tsp
black pepper (ground)
1 tsp
Instructions
Prepare vegetables
Dice onions, carrots, and celery. Mince garlic cloves.
Season the short ribs
Pat short ribs dry and season generously with salt and black pepper on all sides.
Sear the short ribs
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side.
Sauté vegetables
Remove ribs and add diced onions, carrots, and celery to the same pot. Cook until softened, about 5 minutes. Add minced garlic and cook 1 minute more.
Add tomato paste
Stir in tomato paste and cook for 2 minutes until it darkens slightly.
Deglaze with wine
Pour in red wine, scraping the bottom to release browned bits. Simmer for 3 minutes to reduce slightly.
Braise the ribs
Return short ribs to pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should cover meat about 3/4 of the way. Bring to simmer, cover, and transfer to oven at 160°C for 2.5-3 hours until meat is fork-tender.
Rest and serve
Remove ribs from oven. Skim fat from surface if desired. Rest 10 minutes, then serve with sauce and vegetables.
Original recipe
Storage
Flavors improve after a day in the fridge; skim solidified fat before reheating
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.