Braised Beef Short Ribs

Instructions

1. Preheat the oven to 160°C / 325°F. Sprinkle the short ribs evenly with salt and pepper.
2. Sear the ribs. Heat olive oil in a large ovenproof pot over high heat. Brown half the ribs for 5–7 minutes total, turning to get a deep caramelized color. Remove and repeat with the remaining ribs. Set aside.
3. Sauté aromatics. Reduce heat to medium. Add onion and garlic to the same pot and cook 2 minutes until fragrant.
4. Cook the vegetables. Add carrots and celery, cooking for 5 minutes until the carrots soften and release their natural sweetness.
5. Add tomato paste. Stir in and cook for 1 minute to develop flavor.
6. Deglaze and combine. Pour in red wine, beef stock, thyme, and bay leaves. Stir to dissolve the tomato paste and scrape up any browned bits from the bottom.
7. Return the ribs. Arrange the short ribs in the liquid so they are mostly submerged. Cover with a lid.
8. Braise the meat. Transfer the pot to the oven for 3 hours, or until the meat is fork-tender. Alternatively, follow stove, slow cooker, pressure cooker, or Instant Pot instructions for different cooking methods.
9. Strain and finish the sauce. Remove ribs carefully and keep warm. Strain the liquid, pressing juices from the vegetables, return to the pot, and simmer to thicken or adjust consistency. Season with salt and pepper as needed.
10. Serve. Place ribs on a serving plate, spoon sauce generously over the top, and enjoy!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 3 hours (oven)
• Total Time: 3 hours 20 minutes
• Servings: 5–6
• Difficulty: Medium

Variations & Substitutions

• Use boneless short ribs for easier slicing (adjust cooking time slightly).
• Substitute red wine with dark beer or pomegranate juice for a different depth of flavor.
• Add root vegetables such as parsnips or turnips for extra heartiness.
• For extra caramelized flavor, briefly broil the ribs after cooking to crisp the surface.

Serving Suggestions