Dinner · 180 min · french

Braised Beef Short Ribs

✓ USDA-verified nutrition data

Ingredients

• 3 lb Beef short ribs
• 1 cup Red wine
• 2 cups Beef broth
• 1 Onion
• 2 Carrots
• 2 tbsp Tomato paste
• 4 sprigs Thyme

Steps

1. Heat the oven to 325°F. Pat the ribs dry and season generously with salt and pepper — moisture is the enemy of browning.
2. Sear the ribs in a heavy Dutch oven over medium-high heat, about 3 minutes per side, until a dark crust forms; work in batches so the pan never crowds.
3. Set the ribs aside and soften the chopped onion and carrots in the same pot for 8 minutes, until the onion turns translucent.
4. Stir in the tomato paste and cook 2 minutes until it darkens to a brick red and smells sweet.
5. Pour in the wine and scrape up every browned bit, then add the broth and thyme and bring to a gentle simmer.
6. Nestle the ribs back in so they are mostly submerged; cover and braise 2.5 hours.
7. The ribs are done when the meat pulls away from the bone with almost no resistance.
8. Skim the fat from the surface, then serve the ribs spooned with their glossy sauce.

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