Beef Short Ribs Recipe
This short ribs recipe makes the most incredible red-wine braised short ribs. The meat slowly cooks in a rich sauce that infuses it with flavor. The result is a tender meat that falls off the bone. Serve with the red wine sauce for the ultimate bite.
Ingredients
- 8 whole beef short ribs English cut
- 1 Tbsp salt or to taste, divided
- ½ tsp black pepper or to taste, divided
- 1/4 cup all-purpose flour divided
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter cold
- 1 yellow onion cut into thick pieces
- 1 large carrot cut into thick pieces
- 2 stalks celery cut into thick pieces
- 6 cloves garlic
- 2 Tbsp tomato paste
- 1 1/2 cups red wine
- 32 oz beef stock
Instructions
- Preheat the oven to 325°F.
- Pat the short ribs dry with a paper towel.
- Combine 2 tsp of salt with ¼ tsp of pepper and season the beef on all sides.
- Add the flour to a bowl and coat the ribs with it on all sides (don't discard the remaining flour).
- Add the oil to a Dutch oven and heat over medium-high heat. Sear the meat on all sides until browned, about 3–4 minutes, then remove it from the Dutch oven.
- Add the butter, onions, carrots, celery, and garlic, and cook for about 2 minutes.
- Add the tomato paste and red wine to the pot. Using a wooden spatula, scrape up any brown bits stuck to the bottom of the pan. Cook just until the liquids start to bubble.
- Add the broth to the remaining flour and stir until the flour is dissolved. Then, add this mixture to the Dutch oven.
- Return the short ribs to the Dutch oven.
- Close the lid and braise for 2 1/2 to 3 hours or until the meat is tender enough to pull apart.
- Remove the meat from the Dutch oven.
- Strain the vegetables and discard them.
- Return the meat to the gravy.
- Serve and enjoy, friends.
Notes
- Don't skip searing. Searing the meat on all sides is crucial for achieving a delicious crust and developing flavor.
- Low and slow. Cooking the meat on low heat for an extended period is key to achieving tender beef.
- Deglaze like a pro. Adding wine to the pot allows you to scrape up the brown bits at the bottom of the pan. That is where a wealth of flavor lies!
- Serve with sauce. Serve the meat with a topping of the flavorful gravy.
- Refrigerate leftovers. Add leftovers to an airtight container and store in the fridge for up to 5 days. Warm up on a skillet before serving.