📝 About This Recipe
This quintessential comfort dish transforms humble, marbled beef into a melt-in-your-mouth masterpiece through the magic of low-and-slow braising. Bathed in a rich reduction of dry red wine, beef bone broth, and fragrant herbs, the meat becomes incredibly tender while the sauce intensifies into a glossy, umami-rich nectar. It is the ultimate dinner party showstopper that fills your home with an irresistible, savory aroma.
🥗 Ingredients
The Beef
- 5 pounds English-cut beef short ribs (bone-in, well-marbled)
- 2 tablespoons Kosher salt (plus more to taste)
- 1 tablespoon Black pepper (freshly cracked)
- 3 tablespoons Grapeseed oil (or any high-smoke point oil)
Aromatics and Vegetables
- 1 large Yellow onion (diced into 1/2 inch pieces)
- 2 large Carrots (peeled and diced)
- 2 pieces Celery stalks (diced)
- 6 pieces Garlic cloves (smashed and peeled)
- 2 tablespoons Tomato paste (double concentrated if possible)
Braising Liquid and Herbs
- 750 ml Dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 3-4 cups Beef bone broth (low sodium)
- 6 sprigs Fresh thyme (tied with kitchen twine)
- 2 sprigs Fresh rosemary
- 2 pieces Bay leaves (dried)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Remove the short ribs from the refrigerator 30 minutes before cooking to take the chill off.
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2
Pat the short ribs bone-dry with paper towels. Season aggressively on all sides with kosher salt and freshly cracked black pepper.
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3
Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat. Once the oil is shimmering, sear the ribs in batches, ensuring not to crowd the pan.
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4
Brown the ribs for 3-4 minutes per side until a deep, dark crust forms. Transfer the browned ribs to a plate and set aside.
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5
Lower the heat to medium. Pour off all but 2 tablespoons of the rendered fat. Add the onion, carrots, and celery to the pot.
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6
Sauté the vegetables for 6-8 minutes until softened and the onions begin to turn translucent and slightly golden.
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7
Stir in the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a rusty brick red color.
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8
Pour in the entire bottle of red wine. Use a wooden spoon to scrape up all the 'fond' (the delicious brown bits) from the bottom of the pot.
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9
Bring the wine to a boil and let it reduce by half, which should take about 10-12 minutes. This concentrates the flavor and removes the raw alcohol bite.
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10
Return the short ribs and any accumulated juices back into the pot. Pour in the beef broth until the liquid reaches about 3/4 of the way up the sides of the ribs.
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11
Tuck the thyme, rosemary, and bay leaves into the liquid. Bring the liquid back to a gentle simmer on the stovetop.
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12
Cover the pot with a tight-fitting lid and transfer it to the oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and literally falling off the bone.
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13
Carefully remove the ribs from the pot and tent with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids.
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14
Simmer the strained liquid over medium-high heat for 10-15 minutes until it thickens into a glossy sauce that coats the back of a spoon. Taste and adjust seasoning.
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15
Place the ribs back into the sauce to glaze them before serving hot.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust is where the majority of the flavor profile begins. Always use a wine you would actually enjoy drinking; if it's not good in a glass, it's not good in the sauce. For the cleanest presentation, chill the braising liquid overnight to easily remove the hardened fat cap before reheating and reducing. If the sauce is too thin after reducing, whisk in a small knob of cold butter for extra silkiness and shine. Make sure the liquid doesn't completely submerge the ribs; you want the exposed tops to caramelize slightly in the oven's heat.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery Yukon Gold mashed potatoes to soak up the sauce. Pair with a glass of the same bold red wine used in the braise, like a Napa Valley Cabernet. Accompanied by honey-glazed roasted root vegetables or sautéed garlic broccolini. A side of crusty sourdough bread is essential for cleaning every drop of gravy off the plate. Garnish with a sprinkle of fresh gremolata (lemon zest, parsley, and garlic) to cut through the richness.