Ingredients
Scale
Gathering your ingredients is the first step toward creating a meal that’s as heartwarming as it is delicious. Here’s what you’ll need:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (a bold variety like Cabernet Sauvignon works well)
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Feel free to make substitutions based on what you have on hand—such as using chicken broth instead of beef broth or adding a pinch of dried herbs if fresh ones aren’t available.
Instructions
Let’s dive into the process of creating this comforting dish. Here’s how to do it:
- Preheat your oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper. This is the foundation of flavors, much like how my grandmother used to emphasize the importance of seasoning.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
- Add the onions, carrots, and celery to the pot and sauté for about 5 minutes, until they begin to soften. Stir in the garlic and tomato paste, cooking for another 2 minutes.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes to reduce slightly.
- Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaf. Bring to a gentle simmer.
- Cover the pot with a lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the meat is fork-tender.
- Once done, remove the pot from the oven and let it rest for about 15 minutes before serving. This is the perfect time to set the table and gather your loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International