These short ribs are the slowly braised in the oven that results is the most tender fall-off the bone succulent delicious flavours. A perfect dinner for two any day of the week.
If this dish looks like a meal you would love to make, don’t hesitate. It is a lot easier to make then you think. All it take is some effort to start this recipe, then you place it in the oven and let it slowly braise for 3 hours max. You would impress your family or guests whoever has the pleasure of sharing this meal with you. The outcome is These short ribs are first cooked slowly in a rich red wine sauce that is ideal for any day of week or ideal for a hungry guests.
Suggestions when making this recipe:
Beef short ribs comes from different parts of the animal, and I would suggest to look for the bone that comes from the chunk, if it doesn’t label as that, then ask. Also, look for meaty bones with a good marbling throughout the meat without a lot of fat.
The vegetables you want to include for this recipe are those that can hold up for 3 hours of cooking time. Often times you will see carrots added to this dish. Other vegetables can be easily added as sides.
A beef broth is recommended and I like to use is Go Bio Organics Beef Broth cubes when I don’t have beef broth on hand. There are other types of beef broth such as Pacific Foods Organic Beef Broth are a great option as well.
The best option for a slow cook flavourful red wine is Cabernet Sauvignon.
Cook these short ribs long and slow and the only time is to increase heat is when to sear the ribs at the start of cooking process.
Recipe Ingredients:
- Beef short ribs: are taken from different parts of the beef, cooking for a long period of time will tenderize the meat
- Seasoning: salt and pepper
- Extra virgin olive oil
- Onion and garlic
- Carrots: will add some sweetness
- Celery
- Tomato paste
- Beef broth
- Red wine: I prefer Cabernet Sauvignon
- Bay leaf
- Herbs: thyme and rosemary
Only a few steps to make this recipe:
There only a few steps in making this beautiful dish. Start by searing the beef ribs in a Dutch oven, on a medium-high heat, long enough to brown all sides and if they get crispy, enough better for 5-7 minutes.
Then sauté onions first then add garlic, and add carrots, and celery and sauté for a few minutes. Stir in tomato paste, then add beef broth, wine, bay leaf, thyme and rosemary.
Cover with lid and place in the oven and cook for 2 1/2 to 3 hours at 325 degrees Fahrenheit or 162 Celsius.
Braised Beef Short Ribs with Herbs and Red Wine
Equipment
- large Dutch oven or ovenproof pot
Ingredients
- 4-6 (2.5 lbs) beef short ribs
- 1 1/2 tsp Himalayan salt
- 1 tsp pepper
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 2 tbsp tomato paste
- 2 cups beef broth/stock
- 1 1/2 cups red wine
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Preheat the oven to 325°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven or ovenproof pot over medium-high heat. Add the ribs and brown on all sides, for about 5-7 minutes. Transfer to a plate and set aside.
- Add onions and coat with oil, then add garlic and sauté for about 2 minutes. Add carrots, and celery and cook for about 5 minutes, stirring often to allow the onions to brown and carrots and celery to start to become tender. Stir in tomato paste.
- Add beef stock/broth, wine, bay leaf, thyme, rosemary and return the beef ribs into the liquid making sure they are completely covered.
- Cover with lid and place in the oven for 2 ½ to 3 hours to cook. When the meat is cooked and ready, it should come easily off the bone.
- If you prefer to strain the liquid, carefully remove the ribs and transfer to a plate. Then strain the liquid into a bowl. Then transfer back into the pot, with the ribs.
- Serve with mashed or roasted potatoes, or squash and garnish with thyme and rosemary.
Nutrition
How to make this recipe:
Season short ribs with salt and pepper. Heat oil in a large Dutch oven or ovenproof pot over medium-high heat. Add the ribs and brown on all sides, for about 5-7 minutes. Transfer to a plate and set aside.
Add onions and coat with oil, then add garlic and sauté for about 2 minutes. Add carrots, and celery and cook for about 5 minutes, stirring often to allow the onions to brown and carrots and celery to start to become tender. Stir in tomato paste.
Add beef broth, wine, bay leaf, thyme, rosemary and return the beef ribs into the liquid making sure they are completely covered. Cover with lid and place in the oven for 2 ½ to 3 hours to cook. When the meat is cooked and ready, it should come easily off the bone.
Serve with creamy whipped potatoes or roasted vegetables or squash and garnish with thyme and rosemary.
