Short Rib Recipe: Braised, Slow-Cooked Comfort Food
Rich, tender, and slow-cooked in red wine, this Short Rib Recipe is the ultimate meaty dish for cozy dinners.
Ingredients
- 4 pounds bone-in beef short ribs about 8–10 ribs; look for well-marbled cuts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil olive oil use extra-virgin for a fruitier note
- 1 large yellow onion thinly sliced (Vidalia or sweet onions add a hint of gentle sweetness)
- 3 carrots peeled and cut into 1-inch chunks (sub parsnips for an earthy twist)
- 2 stalks celery chopped (leaves included for extra flavor)
- 4 cloves garlic smashed (fresh is best; jarred minces work in a pinch)
- 2 tablespoons tomato paste tomato paste brands like Mutti or Cento give richer color
- 1 cup full-bodied red wine red wine Cabernet Sauvignon or Merlot recommended; sub beef broth if you prefer non-alcoholic
- 2 cups low-sodium beef broth beef broth homemade or store-bought
- 2 sprigs fresh rosemary rosemary or 1 teaspoon dried
- 2 sprigs fresh thyme thyme or 1 teaspoon dried
- 1 bay leaf
- 1 tablespoon Worcestershire sauce Worcestershire sauce optional, for a deeper savory layer
- 1 teaspoon smoked paprika smoked paprika adds warmth without heat
Instructions
- Pat short ribs dry and season all over with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat. Sear ribs 3–4 minutes per side until a rich brown crust forms—this caramelization is the secret to savory flavor. Transfer ribs to a plate.
- Reduce heat to medium. Add onions, carrots, and celery; cook 5 minutes, stirring occasionally, until veggies soften and edges turn golden. Stir in garlic and tomato paste; cook another 1–2 minutes until the paste darkens—this gives the braise its deep color.
- Pour in red wine, scraping bottom of pot with a wooden spoon to lift browned bits (those bits = flavor!). Let wine simmer and reduce by half, about 5 minutes.
- Return short ribs to the pot. Add beef broth, rosemary, thyme, bay leaf, Worcestershire sauce, and smoked paprika. Liquid should come about two-thirds up the sides of ribs—add water or more broth if needed.
- Cover the pot and transfer to a 325°F oven. Braise 2½–3 hours, or until meat is fork-tender and falling off the bone (check at 2½ hours; ovens vary).
- Carefully remove ribs and set on a serving platter. Skim excess fat from the surface of the sauce. For a silky gravy, strain and whisk the sauce, or leave veggies in for a rustic touch. Spoon sauce over ribs and garnish with fresh parsley, if you like.
Notes
• I’ve learned that patting the ribs bone-side down first gives the best crust.
• If your sauce tastes a bit sharp after cooking, stir in a teaspoon of brown sugar or a drizzle of honey.
• When veggies are too soft for guests, fish them out before serving and reserve for soup.
• Don’t skip the skimming step—excess fat dulls the sauce’s bright, savory edge.
• Personal tip: I sometimes swap half the onions for leeks when I’m feeling fancy.
• If your sauce tastes a bit sharp after cooking, stir in a teaspoon of brown sugar or a drizzle of honey.
• When veggies are too soft for guests, fish them out before serving and reserve for soup.
• Don’t skip the skimming step—excess fat dulls the sauce’s bright, savory edge.
• Personal tip: I sometimes swap half the onions for leeks when I’m feeling fancy.
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