Braised Short Ribs

These melt-in-your-mouth braised short ribs are slow-cooked to perfection in a rich, savory red wine sauce. It’s comfort food taken to the next level—perfect for a cozy dinner or an impressive dish to wow your guests.

Ingredients:

• 3–4 lbs bone-in beef short ribs
• Salt & freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, peeled & chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups red wine
• 2 cups beef broth
• 4–5 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Instructions:

1. Prep the Ribs: Season short ribs generously with salt and pepper.
2. Sear: In a large Dutch oven, heat olive oil over medium-high. Sear ribs on all sides until deeply browned, about 2–3 minutes per side. Remove and set aside.
3. Sauté Veggies: In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes, scraping up the browned bits. Add garlic and cook another 1–2 minutes.
4. Add Flavor: Stir in tomato paste and cook for another 2 minutes until dark red.
5. Deglaze: Pour in red wine, bring to a boil, and reduce by half (about 10 minutes).
6. Add Broth & Herbs: Return short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should almost cover the ribs.
7. Braise: Cover and place in a 325°F (160°C) oven for 2.5 to 3 hours until meat is fall-off-the-bone tender.
8. Finish: Remove ribs and strain sauce if desired. Simmer to reduce if a thicker consistency is preferred. Serve over mashed potatoes, polenta, or creamy grits.

Social Tags:

#BraisedShortRibs #ComfortFoodGoals #NeighborsCooking #SlowCookedPerfection #FallOffTheBone #DinnerDoneRight #RedWineMagic #HomeChefStyle

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