Description

This foolproof short ribs recipe transforms a tough cut of beef into rich, tender, fall-off-the-bone perfection in just 3 hours. With deep caramelized flavor and luxurious sauce, it’s a restaurant-quality dish anyone can master.

Ingredients

Scale

4–5 lbs bone-in beef short ribs
2 tbsp olive oil
1 large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
3 tbsp tomato paste
1 cup red wine (or extra beef broth)
2 cups beef broth
2 bay leaves
3–4 sprigs fresh thyme
Salt and black pepper to taste
Optional: 1 tbsp Worcestershire sauce, 1 tsp smoked paprika

Instructions

Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 4–5 minutes per side. Remove and set aside.
In the same pot, sauté onion, carrots, and celery for 6–8 minutes until softened. Add garlic and cook 1 minute.
Stir in tomato paste and cook 2 minutes. Pour in red wine, scraping browned bits from bottom, and reduce by half.
Add beef broth, bay leaves, and thyme. Return ribs to pot, submerging them ¾ in liquid.
Cover tightly and braise in oven for 2½–3 hours until meat is fork-tender.
Remove bay leaves and thyme stems. Adjust seasoning, rest 10 minutes, and serve with mashed potatoes or polenta.

Notes

Store leftovers in braising liquid for up to 4 days or freeze for 3 months. For lighter version, skim fat after cooling. Substitute wine with beef broth and balsamic vinegar if desired.

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 485
Sugar: 3g
Sodium: 420mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 45g
Cholesterol: 120mg

Keywords: short ribs, braised beef, comfort food, dutch oven recipes, tender beef ribs