beef short ribs

Ingredients

• 2.5 lbs Beef Short Ribs, bone-in
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 1 bottle (750ml) Dry Red Wine (Cabernet Sauvignon recommended)
• 2 cups Beef Broth
• 2 tbsp Tomato Paste
• 1 tsp Dried Thyme
• 1 Bay Leaf
• Salt and Black Pepper to taste
• 2 tbsp Butter

Instructions

1. Pat the short ribs dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Sear the short ribs on all sides until browned – about 3-4 minutes per side. Remove short ribs and set aside.
4. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
5. Add the minced garlic and tomato paste and cook for 1 minute more.
6. Return the short ribs to the pot.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
8. Add the beef broth, dried thyme, and bay leaf.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the short ribs are incredibly tender.
10. Remove the bay leaf.
11. Skim off any excess fat from the surface of the sauce.
12. Stir in the butter until melted. Season with additional salt and pepper to taste.

Notes

• For best results, use well-marbled short ribs.
• A longer braising time (4-5 hours) will result in more tender short ribs.
• To thicken the sauce further, you can create a slurry by whisking together 1 tbsp cornstarch with 2 tbsp cold water and adding it to the sauce during the last 15 minutes of cooking.
• Serve over mashed potatoes, polenta, or egg noodles.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.