Braised Short Ribs Recipe
These braised short ribs are slow-cooked until fall-apart tender in a rich, savory red wine sauce infused with aromatic vegetables and fresh herbs.
Ingredients
- 4 pounds Beef Short Ribs English-cut
- 2½ tsp Kosher Salt plus more to taste
- 1½ tsp Black Pepper freshly ground
- 2 Olive Oil or Vegetable Oil
- 2 large Yellow Onions chopped
- 3 large Carrot chopped
- 3 Celery Stalks chopped
- 6 Garlic Cloves minced
- 3 tbsp Tomato Paste
- 2 cups Red Wine 500 ml, dry
- 3 cups Beef Stock 750 ml
- 6-8 Fresh Thyme Sprigs
- 2 Fresh Rosemary Sprigs
- 2 Bay Leaves
- 1-2 tsp Brown Sugar optional
- 2 tbsp Butter optional, for finishing
- ¼ cup Fresh Parsley finely chopped (for garnish)
Instructions
- Prepare the Ribs: Season ribs generously with salt and pepper.
- Sear: Brown ribs on all sides in hot oil; remove and set aside.
- Sauté Vegetables: Cook onions, carrots, and celery until softened; add garlic briefly.
- Deglaze: Stir in tomato paste, then add wine and reduce.
- Braise: Add stock, herbs, and ribs; cover and cook at 325°F (160°C) for 2½–3 hours.
- Finish Sauce: Reduce sauce on stovetop, stir in butter if desired.
- Serve: Garnish with parsley and serve hot.
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