Description
Tender, juicy short ribs with a rich, savory sauce that melts in your mouth. Perfect for a cozy dinner or impressing guests.
Ingredients
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3 lbs. boneless short ribs, trimmed of excess fat
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2 tbsp. olive oil
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1 large onion, diced
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3 cloves garlic, minced
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2 large carrots, sliced
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2 celery stalks, chopped
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1 cup red wine (optional)
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2 cups beef broth
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2 tbsp. tomato paste
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1 tsp. fresh thyme leaves
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2 bay leaves
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Salt and freshly ground black pepper, to taste
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1 tbsp. all-purpose flour (optional)
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Fresh parsley, chopped, for garnish
Instructions
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Preheat oven to 325°F (163°C). Pat ribs dry and season.
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Heat oil in a pot and sear ribs until deep brown. Remove and set aside.
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Sauté onion, carrots, and celery until softened. Add garlic, cook 30 seconds.
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Deglaze with red wine, reduce slightly, stir in tomato paste.
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Return ribs, add broth, thyme, bay leaves, and seasoning.
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Cover and braise in oven 2.5–3 hours until tender.
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Strain sauce; thicken with flour if desired.
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Serve ribs with sauce, garnish with parsley.
- Prep Time: 15 mins
- Cook Time: 25mins