Short Ribs

***MORE THAN 5 INGREDIENTS

Prep Time: 20 minutes
Cook Time: 3–3½ hours
Servings: 4

Ingredients

• 3–4 lb (1.4–1.8 kg) bone-in beef short ribs

• 1 large yellow onion, chopped

• 2 medium carrots, chopped

• 4–5 garlic cloves, smashed

• 2 tablespoons (30 g) tomato paste

• 2 cups (480 ml) dry red wine, such as Cabernet Sauvignon

• 2 cups (480 ml) beef bone broth

• 3 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• Olive oil, salt, and black pepper

Instructions

1. Preheat the oven: Set your oven to 325°F (165°C).

2. Sear the short ribs: Pat the beef dry with paper towels and season generously with salt and pepper. Heat a little olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for 2–3 minutes per side until nicely browned. Work in batches if needed, then remove the beef and set aside.

3. Cook the vegetables: In the same pot, add the chopped onion and carrots. Cook for 5–7 minutes, stirring occasionally. Add the garlic and tomato paste and cook for another 2 minutes.

4. Add the red wine: Pour in the wine and scrape the bottom of the pot with a wooden spoon to release all those flavorful browned bits. Let simmer uncovered for 10–15 minutes to reduce slightly.

5. Add everything back: Return the short ribs to the pot. Pour in the beef bone broth and add the thyme, rosemary, and bay leaves. The liquid should come about halfway to two-thirds up the sides of the meat. Add a little more broth if needed.

6. Slow cook: Cover the Dutch oven with its lid and place it in the oven for 3–3½ hours, or until the meat is very tender and easily pulls apart with a fork.

7. Make the sauce: Carefully remove the short ribs and herb stems. Skim off any excess fat from the surface. For a smoother sauce, strain out the vegetables. Simmer the liquid uncovered on the stove for 5–10 minutes, or until it reaches your desired consistency.

8. Serve: Spoon the red wine sauce over the short ribs and serve with mashed potatoes or your favorite vegetables.

Tips for the Best Short Ribs

• Choose bone-in short ribs: The bones add extra flavor as the beef slowly cooks.

• Don't skip the searing: Browning the meat before cooking makes a big difference in flavor.

• Use a dry red wine: Cabernet Sauvignon, Merlot, or Pinot Noir all work well.

• Cook until tender: If the meat still feels tough after 3 hours, give it more time. Short ribs become tender with slow cooking.

• Make ahead: These taste even better the next day! Refrigerate overnight, remove the hardened fat from the top, and gently reheat before serving.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the sauce to keep the meat moist.