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Braised Short Ribs

A melt-in-your-mouth beef dish, perfect for cozy dinners, showcasing the power of slow cooking with simple ingredients.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 lb short ribs Bone-in preferred
  • 1 cup red wine For deglazing and flavor depth
  • 4 cups beef stock Low-sodium recommended
  • 2 cups canned tomatoes A slow-cooking essential
  • 1 medium onion, diced For flavor base
  • 2 medium carrots, chopped For added sweetness and texture
  • 2 stalks celery, chopped Part of the soffritto base
  • 3 cloves garlic, smashed
  • 2 sprigs thyme Fresh preferred
  • 1 leaf bay leaf
  • to taste salt and pepper For seasoning
  • as needed tbsp olive oil For searing

Method
 

Preparation
  1. Season the short ribs generously with salt and pepper.
  2. In a hot pan, sear the short ribs in olive oil until dark brown on all sides. Remove and set aside.
  3. Sauté the diced onion, chopped carrots, chopped celery, and smashed garlic in the same pan until softened.
  4. Deglaze the pan with red wine, scraping up the browned bits.
  5. Return the short ribs to the pan, add beef stock and canned tomatoes, and bring to a simmer.
  6. Cover the pot and braise at low heat for 3 to 4 hours, or until the ribs are tender.
  7. Remove the ribs from the pot and set aside. If the sauce is too thin, reduce it on the stovetop until thickened.
  8. Serve the short ribs with sauce poured over the top.

Notes

These dishes are perfect for making ahead of time; they often taste better the following day as flavors meld. Remember to let any braised dish rest before serving to enhance flavor.