beef short ribs

Braised Beef Short Ribs

Ingredients

• 2–3 lbs (900 g–1.4 kg) beef short ribs
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional; substitute more broth)
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Preheat oven to 325°F (165°C).
2. Season the short ribs with salt and pepper.
3. Heat oil in a Dutch oven or oven-safe pot. Brown the ribs on all sides, then remove.
4. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
5. Stir in garlic and tomato paste; cook 1 minute.
6. Add wine (if using) and scrape up any browned bits from the bottom of the pot.
7. Add broth, thyme, and bay leaf.
8. Return the ribs to the pot. The liquid should come about halfway up the meat.
9. Cover and bake for 2½–3½ hours, until the meat is fork-tender.
10. Skim excess fat, adjust seasoning, and serve.

Serving Ideas

• Mashed potatoes
• Polenta
• Buttered noodles
• Roasted vegetables