Ingredients
Scale
- 4 pounds bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat your oven to 300°F (150°C).
- Season the short ribs generously with salt and black pepper.
- In a Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the beef broth, red wine, tomato paste, thyme, bay leaves, and Worcestershire sauce to the pot. Stir to combine.
- Return the short ribs to the pot, making sure they are submerged in the liquid.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the meat is tender and falling off the bone.
- Once cooked, remove the pot from the oven and let the ribs rest for a few minutes before serving. Discard the thyme and bay leaves.
- Serve the short ribs with the braising liquid spooned over the top.
Notes
- For added depth of flavor, you can add mushrooms or pancetta to the vegetable mixture.
- Serve with creamy mashed potatoes or polenta to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2
- Sodium: 600
- Fat: 35
- Saturated Fat: 13
- Carbohydrates: 10
- Fiber: 2
- Protein: 50
- Cholesterol: 120
Keywords: braised short ribs, Dutch oven recipe, tender short ribs, beef short ribs, melt-in-your-mouth ribs, braised beef recipe, comfort food