Braised Boneless Short Ribs

Braised Boneless Short Ribs are slow-cooked in a Dutch oven with red wine, beef broth, and aromatics until they're fork-tender, rich, and melt-in-your-mouth delicious.

📝 Ingredients

• 4 pounds boneless beef short ribs (cut in half)
• salt and pepper
• 3 tablespoons vegetable oil
• 2 medium onions, (chopped)
• 2 medium carrots, (peeled and chopped)
• 2 stalks celery, (chopped)
• 1/4 cup all-purpose flour
• 1 tablespoon tomato paste
• 2 cups dry red wine
• 2 cups low-sodium beef stock
• 2-4 sprigs thyme
• 2-4 sprigs oregano
• 2 sprigs rosemary
• 1 dried bay leaves
• 1 head of garlic, (cut in half crosswise)

👨‍🍳 Instructions

1. 1Adjust the oven shelf to the bottom 1/3 of the oven. Preheat oven to 350ºF (177ºC).
2. 2Lay boneless beef ribs (4 pounds) out on a paper towel and top with paper towels to absorb any moisture. Season ribs with 1 teaspoon salt and 1 teaspoon black pepper.
3. 3Heat oil (3 tablespoons) in a large Dutch oven. When oil is hot, add the ribs in batches, and brown on both sides. Transfer to a plate.
4. 4Add onion (2 medium), carrots (2 medium ), and celery (2 stalks) to pan and saute until onions are translucent. Sprinkle flour (1/4 cup) over veggies and continue to cook, stirring constantly for 1 minute. Stir in the tomato paste (1 tablespoon).
5. 5Add the beef broth (2 cups), red wine (2 cups), thyme (2-4 sprigs), oregano (2-4 sprigs), rosemary (2 sprigs), garlic (1 head), and bay leaf (1) then add short ribs with any accumulated juices. Bring to a boil; cover, and transfer to oven.
6. 6Cook until short ribs are fork tender, about 2–2½ hours. Place ribs on a platter and skim excess fat off the top of the braising liquid. Adjust seasoning. Pour the sauce into a gravy boat and serve with ribs.