Braised short ribs are one of those meals that feels like a special occasion, but the technique is simple. Brown the ribs, build a sauce, and let the oven do all the work. After a few hours of low, slow heat, the meat is fall-apart tender and the sauce is rich and velvety. This is comfort food at its finest.
Ingredients
- 4 lbs bone-in beef short ribs
- 1 large onion, diced
- 2 medium carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp extra virgin olive oil
- 2 bay leaves
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 325°F. Season the ribs generously with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned, about 3 minutes per side. Remove and set aside.
- Add the onion, carrots, and celery to the pot. Cook for 5 to 6 minutes until softened.
- Add the garlic, thyme, and rosemary. Stir for 1 minute.
- Add the wine (if using) and let it simmer for 2 minutes. Add the crushed tomatoes, broth, and bay leaves.
- Return the ribs to the pot. The liquid should come about halfway up the sides of the meat.
- Cover with a tight-fitting lid and cook slowly in liquid in the oven for 2.5 to 3 hours until the meat is very tender.
- Remove the bay leaves. Skim any excess fat and serve the ribs with the sauce spooned over the top.
Notes
- The red wine adds depth, but you can skip it and use all broth instead.
- Serve over mashed potatoes, polenta, or egg noodles to soak up the sauce.
- These are even better the next day. Reheat gently on the stovetop.
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