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
- 4 lb beef short ribs, bone-in preferred
- 2 tbsp olive oil, for browning the meat
- 1 whole onion, diced, yellow or white preferred
- 2 carrots, diced, adds sweetness to the sauce
- 2 celery stalks, diced, for added flavor
- 4 clove garlic, minced, fresh garlic enhances taste
- 2 cup beef broth, homemade or low-sodium store-bought
- 1 cup red wine, Cabernet Sauvignon or Malbec
Directions
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.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened, stirring frequently.
Stir in the minced garlic and cook for an additional 1-2 minutes, making sure it doesn't burn.
Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer for about 5 minutes.
Return the short ribs to the pot, add beef broth, and season with salt and pepper. Bring to a gentle simmer.
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.
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.