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Slow-braised beef short ribs served with a savory sauce and vegetables

Slow-Braised Beef Short Ribs

Tender, flavorful beef short ribs slow-braised to perfection for a comforting, one-pot meal.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds beef short ribs
  • 2 tablespoons olive oil For browning the meat
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine Use a dry red wine like Cabernet Sauvignon or Merlot
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Season the short ribs with salt and pepper, then brown them in the pot on all sides. Remove and set aside.
  4. In the same pot, add the chopped onions and garlic, sautéing until soft.
Cooking
  1. Stir in the red wine, scraping up any browned bits from the bottom of the pot.
  2. Add the beef broth, tomato paste, thyme, and rosemary.
  3. Return the short ribs to the pot, making sure they’re submerged in the liquid.
  4. Cover the pot and transfer it to the preheated oven.
  5. Cook for about 3 hours, or until the ribs are fork-tender.
Serving
  1. Let the ribs rest for a few minutes before serving.
  2. Serve over creamy polenta, fluffy mashed potatoes, or roasted veggies.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat with a splash of beef broth.