Ingredients
The key to this dish lies in selecting the right ingredients—quality beef, a good bottle of red wine, and fresh aromatics make all the difference. Growing up, my mum always said, “Good food starts with good ingredients,” and I still believe that wholeheartedly. Don’t be afraid to pick up a red wine you’d happily drink alongside the meal; it really enhances the final flavor.
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (Cabernet Sauvignon or Merlot work well)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Optional: 1 tablespoon all-purpose flour for thickening sauce
If you don’t have beef broth on hand, a good-quality vegetable broth can work in a pinch, but I recommend sticking with beef for that rich, meaty depth. And if you want to experiment, adding a splash of balsamic vinegar towards the end can introduce a lovely tangy note.
Instructions
- Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Brown the ribs in batches, about 3-4 minutes per side, until a deep crust forms. Set aside once browned.
- Add the chopped onion and carrots to the pot. Cook for 5-7 minutes until softened and beginning to caramelize.
- Stir in the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
- Add the beef broth, rosemary, thyme, and bay leaf. Return the browned ribs to the pot, nestling them into the liquid.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- Carefully remove the ribs and herbs from the pot. If you want a thicker sauce, place the pot back on the stove over medium heat, whisk in a tablespoon of flour, and simmer for 5-7 minutes until slightly thickened.
- Return the ribs to the sauce to coat before serving.
From my experience, patience is key here. The slow braise is what transforms the ribs, so resist the urge to rush it. I often make this on weekends when I can let it cook slowly while I play with my kids or catch up on reading.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
