Slow-Braised Beef Short Ribs
Tender and succulent, these slow-braised beef short ribs offer a rich, savory flavor that melts in your mouth, complemented by a glossy, decadent sauce.
Ingredients
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- 4 lbbeef short ribs, bone-in preferred
- 2 Tbspolive oil, for browning the meat
- 1 wholeonion, diced, yellow or white preferred
- 2carrots, diced, adds sweetness to the sauce
- 2celery stalks, diced, for added flavor
- 4 clovegarlic, minced, fresh garlic enhances taste
- 2 cupbeef broth, homemade or low-sodium store-bought
- 1 cupred wine, Cabernet Sauvignon or Malbec
Directions
- Step 1: Sear the Short Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Add the beef short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- Step 2: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened, stirring frequently.
SPONSOREDAd slot - Step 3: Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes, making sure it doesn't burn.
- Step 4: Deglaze the Pot
Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer for about 5 minutes.
- Step 5: Combine Ingredients
Return the short ribs to the pot, add beef broth, and season with salt and pepper. Bring to a gentle simmer.
- Step 6: Cover and Cook
Cover the pot and transfer it to a preheated oven at 325°F (165°C). Braise for 2.5 to 3 hours until the meat is tender.
- Step 7: Rest and Serve
Remove the pot from the oven and let it rest for 15 minutes before serving. Skim any excess fat from the surface of the sauce if desired.