120 minutes
Tender short ribs braised in red wine, broth, and aromatics for a rich and savory meal.
Bone-in Short Ribs
0 lb
to taste
to taste
tablespoons
cups
cups
Red Onions, chopped
cups
tablespoons
teaspoons
1. Preheat Oven
Preheat your oven to 300°F, setting the stage for a slow and steady braise.
2. Season Short Ribs
Season the short ribs generously with salt and pepper.
3. Brown Short Ribs
Melt the lard in a large Dutch oven over medium-high heat. Once the fat is shimmering, add the short ribs to the pot and cook undisturbed for about 3 to 4 minutes on each side, until they develop a deep, golden-brown crust.
4. Add Liquid and Aromatics
Pour in the beef broth and red wine, then add the chopped red onions, tomato paste, and dried thyme leaves. Whisk everything together gently, ensuring the tomato paste is well incorporated. Bring the mixture to a simmer.
5. Braise in Oven
Cover the Dutch oven and transfer it to the preheated oven. Let the ribs cook for 1.5 hours.
6. Finish and Serve
Remove the Dutch oven from the oven. Carefully take out the short ribs and give the sauce a good stir. Spoon the rich, aromatic sauce over the ribs before serving.
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