I am beyond thrilled with how these short ribs came out. You know it’s going to be good when you peek under the lid and see the beef start to fall off the bone. Perfection!
To quote my friend Sydney, I’ve been on a bit of a meat-and-potatoes kick lately, which is rare for me! I’m more of a seafood and pasta kind of girl. There’s just something about slow-braised short ribs that gets me every time. I really did not reinvent the wheel here but if you’re looking for a classic, cozy recipe that’s easy enough for beginner cooks, you found it!
Shoutout to my friends at Ashcraft Beef. I picked these gorgeous short ribs up at the farmers market this summer to freeze for a rainy day and they did not disappoint!
Use a wine you actually like to drink. If you don’t like it in your glass, you probably won’t like the flavor it’ll add to your dish. I used Kuhlman Cellars’ famous Alluvé here and it was divine. Don’t like cooking with wine? Just use another cup of beef broth!
This dish absolutely hit the spot on a chilly evening. It’s hardly any work at all (though it does need to simmer for several hours so plan accordingly!) and would be perfect for entertaining, since it requires very little attention. Plus it makes you feel very chef-y!
Classic Braised Beef Short Ribs
2 pounds beef short ribs
1 large onion, chopped
4 carrots, sliced
4 celery stalks, sliced
4 garlic cloves
4 cups beef broth
1 cup red wine
2 Tbsp tomato paste
2 bay leaves
1 Tbsp fresh rosemary leaves, chopped
- Season short ribs well with sea salt and black pepper. Brown the short ribs with a tablespoon of vegetable oil in a Dutch oven over medium-high heat for 3-4 minutes per side until nicely browned. Remove from pan, set aside, and drain grease.
- Add 1-2 Tbsp olive oil to the Dutch oven along with onions carrots, and celery. Cook for about 7-10, until carrots are fork-tender and onion has some color.
- Add beef broth, red wine, tomato paste, short ribs, bay leaves, and rosemary leaves and bring to a boil. Reduce heat, cover, and let simmer for 2-3 hours until the beef is fall-apart tender. Let simmer uncovered for the final 20-30 minutes to reduce the sauce.
- Taste the sauce and season to your liking. About a teaspoon of salt and a few grinds of black pepper should do it!
- Remove the bay leaves and serve over mashed potatoes with a bit of chives or Italian parsley for garnish.
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