Recipe Background
Braised Short Ribs bring warmth and depth, perfect for housewarming gatherings.
It all started when I found myself in the whirlwind of my first housewarming party. I had just settled into a quaint bungalow with a wild backyard yearning for screams of joy and laughter. The evening called for something rich and comforting, the kind of dish that would make friends feel instantly at home. As I rummaged through my pantry, a lone bottle of dry red wine caught my eye, beckoning to be part of the night's revelry. I knew immediately that braised short ribs were the answer. They'd been a staple during countless family gatherings back in my childhood home.
As the fragrant aroma of carrots, onions, and fresh rosemary began to envelop the room, I recalled my father's knack for deglazing pans perfectly with a splash of wine. He'd always stress, 'Remember to scrape up every last bit—it’s the secret to a deep, rich sauce!' Following his advice, I let the wine work its magic, allowing the ribs to absorb the robust flavors simmering in the Dutch oven. Chef tip: letting the meat rest after cooking ensures it's beautifully tender and easy to serve.
That night, alongside my thrilled friends and a comforting drizzle of sauce over the mashed potatoes, those braised ribs marked the beginning of many unforgettable gatherings in my new home.
Ingredients
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil divided
- 1 medium yellow onion diced
- 3 carrots chopped
- 8 whole beef short ribs
- salt to taste
- black pepper to taste
- 1 cup dry red wine
- 2 1/2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 whole sprigs fresh thyme
- 2 whole sprigs fresh rosemary
- mashed potatoes optional, for serving
Directions
- Preheat the oven to 350 degrees F.
- Fill a large shallow bowl with the flour.
- In a large Dutch oven or an oven-safe pot with a lid over medium-high heat, add 1 tablespoon of the olive oil.
- Add the onion and the carrots to the heated olive oil and cook, stirring constantly, until the vegetable mixture is tender, about 2-3 minutes.
- Transfer the vegetable mixture to a medium bowl.
- Season the ribs on all sides with the salt and the black pepper.
- Coat the ribs on all sides in the flour.
- To the same Dutch oven over high heat, add the remaining olive oil.
- Brown the ribs in the olive oil on all sides, about 45 seconds per side.
- Transfer the ribs to a paper-towel-lined plate.
- In the same Dutch oven over medium-high heat, add the dry red wine to deglaze the pan, scraping the bottom of the pan to release any browned bits.
- Bring the wine to a boil and cook for 2 minutes.
- Add the beef broth, the salt, and the black pepper to the wine and cook for 2 minutes.
- Add the tomato paste to the sauce mixture and cook for 2 minutes.
- Taste the sauce mixture and adjust the seasonings to taste.
- Add the ribs, the vegetable mixture, the thyme, and the rosemary to the sauce mixture and gently stir to cover the ribs.
- Cover the Dutch oven with the lid and bake the ribs for 2 hours.
- Reduce the heat to 325 degrees F and cook until the ribs are tender, nearly falling off the bone, and reach an internal temperature between 190-200 degrees F, about 30-45 minutes.
- Transfer the Dutch oven from the heat, still covered, and allow the ribs to rest, about 20 minutes.
- Skim off any fat from the ribs.
- Plate the ribs over the mashed potatoes and drizzle with their juices.
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