Description
These oven-braised short ribs are incredibly tender and flavorful, perfect for a cozy dinner. The meat falls off the bone with every bite, and the rich gravy is perfect for serving over mashed potatoes or polenta.
Ingredients
Scale
- 4 lbs beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until softened, about 5 minutes.
- Stir in the beef broth, red wine, tomato paste, thyme, and bay leaf. Bring the mixture to a simmer.
- Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid.
- Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.
- Remove from the oven and let the short ribs rest for a few minutes before serving. Discard the thyme and bay leaf.
Notes
- For extra flavor, marinate the short ribs overnight with your favorite spices.
- Serve with mashed potatoes or over polenta to soak up the delicious gravy.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15
- Cook Time: 3
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
- Cholesterol: 100
Keywords: short ribs, oven-braised short ribs, fall-off-the-bone ribs, beef short ribs recipe, tender short ribs