Ingredients
- 3 pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 2 cups red wine (preferably a dry variety like Cabernet Sauvignon)
- 2 cups beef broth
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme
- 1 bay leaf
Feel free to substitute the red wine with a non-alcoholic version or beef broth if you prefer. For a different twist, you can also add mushrooms for an extra layer of flavor.
Instructions
- Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 10 minutes. Remove the ribs and set aside.
- In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the tomato paste and cook for another 2 minutes, stirring constantly.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 10 minutes.
- Return the short ribs to the pot. Add the beef broth, balsamic vinegar, thyme, and bay leaf. Bring to a simmer.
- Cover the pot with a lid and transfer to the oven. Braise until the meat is very tender, about 2.5 to 3 hours.
- Once cooked, remove the ribs and cover them with foil to keep warm. Strain the sauce through a fine-mesh sieve into a saucepan and simmer until slightly thickened, about 10 minutes.
- Serve the short ribs with the sauce drizzled on top. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International