Colder weather is coming… Try this braised short rib recipe if you want a delicious, comforting dinner for your cozy night at home. It's a perfect hands-off recipe and do-ahead dinner in a Dutch oven on the stovetop.
Prepare this simple recipe and enjoy the tender, fall-of-the-bone beef in just a few hours!
Ingredients
*serves about 4 to 6 people
- 8 Bone-In Beef Short Ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 325°F (163°C)
- Season the short ribs generously with salt and pepper on all sides.
- Heat olive oil in a large Dutch oven or oven-safe pot 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.
- Add the diced onion, carrots, and celery to the same pot. Cook until softened, about 5-7 minutes.
- Add garlic and tomato paste, and cook for 1-2 minutes, stirring to combine.
- Pour in the red wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Add the beef broth, thyme, bay leaves, and Worcestershire sauce. Stir to combine.
- Return the short ribs to the pot, submerging them in the liquid. Bring everything to a simmer, then cover with a lid.
- Transfer to the oven and braise for 2.5 to 3 hours, or until the meat is tender and quickly falls off the bone. The internal temperature should be between 190°-200°F.
- Serve the braised short ribs over mashed potatoes, polenta, or with crusty bread.