Featured in our Food + Entertaining article, A Feast for the Senses, braised short ribs is the perfect meal for Sunday dinner, a special occasion, or when you want to wow your guests without a lot of work. These short ribs are easy to make and always a crowd pleaser!
Braised Short RibsCourse: Main
3 tablespoons olive oil
1 yellow onion, diced
3 carrots, chopped
8 whole beef short ribs
Salt and freshly-ground black pepper, to taste
¼ cup all-purpose flour
1 cup dry red wine (such as Côtes du Rhône or Pinot Noir)
2 ½ cups low-sodium beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
- Preheat oven to 350 degrees.
- In a large Dutch oven or oven-safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook for 2 minutes.
- Add beef broth, salt and pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
- Add ribs, veggies and (whole) sprigs of thyme and rosemary to the pot.
- Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
- Remove the pan from oven and allow rest for 20 minutes, with the lid on. Before serving, skim off any fat that has risen to the top of the liquid,
- Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
- Recipe from Lauren Allen, Tastes Better From Scratch