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Bone-In Beef Short Ribs

Red Wine Braised Bone-In Beef Short Ribs Recipe

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 4 lbs bone-in beef short ribs (about 8 pieces)
  • 2 tsp kosher salt
  • 1 tsp fresh black pepper
  • ⅓ cup all-purpose flour
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 ½ cups dry red wine
  • 2 cups beef stock
  • 2 bay leaves
  • 4 sprigs fresh thyme

Method
 

  1. Heat oven to 325°F (160°C). Pat ribs dry, season with salt and pepper, then dredge in flour. Sear in hot oil in batches until deep brown, about 4 minutes per side. Remove to a plate.
  2. Lower heat, sauté onion, carrot, celery, and garlic until softened, about 5 minutes. Stir in tomato paste and cook 1 minute.
  3. Pour in red wine, scrape the pot, and simmer until reduced by half, about 5 minutes. Add stock, bay leaves, and thyme; nestle ribs back in.
  4. Cover and braise in the oven until fork-tender, 2 ½ to 3 hours.
  5. Remove ribs and keep warm. Skim fat from sauce, then simmer on the stove until thickened, 10 to 15 minutes. Ladle sauce over the ribs and serve.

Notes

Skim the fat after braising for the silkiest sauce. If making the ribs a day ahead, let them cool in the pot, refrigerate overnight, and lift off the solidified fat before reheating gently on the stovetop.