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Tender Melt-in-Your-Mouth Braised Short Ribs

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A foolproof recipe for tender, flavorful braised short ribs that fall off the bone, perfect for cozy dinners and comfort food cravings.

Ingredients

Scale
  • 3 pounds bone-in beef short ribs, trimmed of excess fat
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable or canola oil
  • 1 large yellow onion, sliced thinly
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups low sodium beef broth
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and freshly ground black pepper on all sides.
  3. Heat 2 tablespoons of oil in your Dutch oven over medium-high heat until shimmering but not smoking.
  4. Sear the ribs in batches without crowding, about 3-4 minutes per side, until deep golden brown. Transfer seared ribs to a plate.
  5. Reduce heat to medium. Add the sliced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and starting to brown—about 7 minutes.
  6. Add the minced garlic and tomato paste, stirring constantly for 1-2 minutes until fragrant and the paste darkens slightly.
  7. Pour in 1 cup (240 ml) of dry red wine, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Let the wine simmer and reduce by half—about 5 minutes.
  8. Return the ribs to the pot, nestling them into the vegetables. Add 2 cups (480 ml) beef broth, fresh thyme sprigs, bay leaves, and Worcestershire sauce.
  9. Bring everything to a gentle simmer on the stove, then cover the pot with a tight-fitting lid and transfer to the preheated oven.
  10. Braise for 2.5 to 3 hours, checking once or twice to ensure the liquid is gently bubbling. The ribs should be fork-tender and falling off the bone when done.
  11. Remove the ribs and keep warm. If desired, skim excess fat from the surface of the braising liquid and reduce it on the stove over medium heat for a thicker sauce.
  12. Serve the ribs hot, spooning sauce and vegetables over them.

Notes

Do not skip searing the ribs to develop deep flavor. Braise low and slow at 325°F for tender meat. Let ribs rest in sauce for 10 minutes before serving. Substitute red wine with extra beef broth and balsamic vinegar for alcohol-free version. Use gluten-free Worcestershire sauce for gluten-free diet. Skim fat from sauce and reduce for thicker consistency if desired.

Nutrition

Keywords: braised short ribs, comfort food, beef ribs, slow cooked, easy dinner, cozy meal, fall-off-the-bone, red wine sauce

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