Short Ribs Recipe
Short ribs, a beloved dish cherished for its succulent tenderness and rich flavor, have a fascinating history that traces back to various cultures.
Equipment
- Dutch oven or heavy-bottomed pot
- Oven
Ingredients
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- Salt and pepper to taste
- Fresh herbs (such as thyme and rosemary) for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs until golden brown on all sides. Remove and set aside.
- In the same pot, add chopped onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in tomato paste and cook for an additional 2 minutes.
- Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, cover, and transfer to the preheated oven.
- Braise the short ribs for 3-4 hours, or until the meat is fork-tender and falls off the bone.
- Once done, remove the short ribs from the pot and strain the cooking liquid to remove any solids. Skim off excess fat.
- Serve the short ribs hot, garnished with fresh herbs, alongside your favorite sides.