1570 minutes
Tender, fall-off-the-bone beef short ribs with a rich, savory sauce that's perfect for a cozy dinner.
Grass-Fed Beef Short Ribs, cut into 2-inch pieces
0 lb
to taste
to taste
tablespoons
Small Onions, peeled and quartered
each
Carrots, peeled and cut into large pieces
each
Celery Stalk, peeled and quartered
each
Garlic Clove, peeled and coarsely chopped
each
each
each
Bay Leaf
each
Tomatoes, cored and quartered
each
0.25 fluid ounces
cups
1. Season and Refrigerate Short Ribs
The day before you plan to cook, generously season the beef short ribs with salt and freshly ground black pepper. Place them in the refrigerator overnight.
2. Roast Short Ribs
Preheat your oven to 450°F. Arrange the short ribs bone side down in a roasting pan, and roast them for 25 to 30 minutes.
3. Prepare Vegetables and Aromatics
While the ribs roast, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onions, carrots, celery, garlic, thyme, parsley, and bay leaf, cooking the mixture gently for about 10 minutes. Add the tomatoes and cook for another 5 minutes.
4. Simmer Sauce and Add Ribs
Pour the red wine and broth into the skillet, bringing the mixture to a simmer. Transfer the browned short ribs to the skillet, placing them on top of the vegetables with the bone side up. Cover with a lid or foil and return to the oven at 325°F.
5. Braise and Serve
Continue braising the short ribs for 1 to 1.5 hours until they are tender. Remove the ribs, strain the liquid, discard vegetables, and skim the fat. Adjust the consistency with water if needed. Reheat the ribs in the liquid before serving.
Browning in batches is key to avoid steaming and ensure a flavorful, caramelized crust on the ribs.
Maintain a gentle simmer during braising to ensure the collagen in the ribs breaks down for tenderness.
Use a wooden spoon to scrape up the fond bits after sautéing the aromatics with a quality wine or stock for maximum flavor.
Before browning, ensure the short ribs are thoroughly patted dry with paper towels. Season them generously with salt and pepper right before they hit the pan.
Let the ribs rest in the liquid for at least 30 minutes and skim off excess fat from the surface before serving.
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