Braised Beef Short Ribs

Tender Braised Beef Short Ribs that are hearty, rich and mouth watering braised in beef broth loaded with fresh herbs. This truly is comfort food at it's finest.

📝 Ingredients

• 4-5 pounds beef shot ribs
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (freshly cracked, or to taste)
• 2 tablespoon olive oil
• 2 tablespoon butter (unsalted)
• 1 large white onion (diced)
• 2 medium carrots (chopped)
• 2 stalks celery (chopped fine)
• 4 cloves garlic (minced)
• 1/4 cup all-purpose flour (all-purpose)
• 2 tablespoon tomato paste
• 3 cups dry red wine (1 bottle. Cabernet Sauvignon, Pinot Noir, or Zinfendel will work.)
• 4 sprigs fresh thyme
• 2 bay leaves (fresh or dried)
• 1 sprig fresh rosemary
• 2 cups beef broth (low sodium)

👨‍🍳 Instructions

1. 1Preheat the oven to 350°F.
2. 2Season the short ribs generously with salt and pepper. Heat the olive oil in a large oven-safe dutch oven or braiser over medium-high heat.
3. 3Sear the short ribs until browned on all sides, then set them aside.
4. 4Add the butter to the pot and let it melt. Then, add the onion, carrots, and celery. Cook for 3-4 minutes until the onion has softened and become translucent. Add the garlic and flour, then stir well. Cook for 1 minute.
5. 5Add the tomato paste and mix until well incorporated. Pour the wine into the pot and stir, while scraping the bottom, until the mixture bubbles and thickens.
6. 6Add the thyme, bay leaves, rosemary, and beef broth to the pot. Bring the mixture to a boil and add the short ribs back to the pot. Cover the pot with its lid and transfer it to the oven. Bake for 2 - 2 ½ hours, or until the ribs are fall-apart-tender.
7. 7Optional: Return the pot to the stove over high heat Bring it to a boil, then reduce the heat to a simmer. Reduce for 20-25 minutes to thicken the sauce.