📝 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 heat. Bathed in a rich reduction of dry red wine, beef bone broth, and fresh aromatics, the meat achieves a butter-soft texture that pulls away from the bone with a mere whisper of a fork. It is a sophisticated labor of love that fills your kitchen with the soul-warming scent of a classic French bistro.
🥗 Ingredients
The Beef
- 5 pounds English-cut Beef Short Ribs (well-marbled, bone-in)
- 2 tablespoons Kosher Salt (for seasoning)
- 1 tablespoon Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Aromatics and Veggies
- 1 large Yellow Onion (diced into 1/2 inch pieces)
- 2 large Carrots (peeled and diced)
- 2 medium Celery Stalks (diced)
- 6 cloves Garlic (smashed and peeled)
- 2 tablespoons Tomato Paste (double concentrated if possible)
The Braising Liquid
- 750 ml Dry Red Wine (Cabernet Sauvignon or Pinot Noir)
- 3-4 cups Beef Bone Broth (low sodium)
- 4 sprigs Fresh Thyme (tied with twine)
- 2 sprigs Fresh Rosemary (tied with twine)
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Take the short ribs out of the refrigerator 30 minutes before cooking to take the chill off.
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2
Pat the short ribs completely dry with paper towels; this is crucial for a deep, crusty sear. Season generously on all sides with kosher salt and cracked black pepper.
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3
Heat the oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, sear the ribs in batches, about 3-4 minutes per side, until a dark golden-brown crust forms. Do not crowd the pan.
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4
Remove the seared ribs to a plate. Pour off all but 2 tablespoons of the rendered beef fat from the pot.
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5
Add the onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables are softened and the onions begin to caramelize.
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6
Stir in the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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7
Pour in the red wine. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot—this is pure flavor! Simmer the wine until it has reduced by half.
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8
Nestle the short ribs back into the pot, along with any accumulated juices. Add the beef broth until the liquid reaches about 3/4 of the way up the sides of the ribs.
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9
Add the thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer on the stovetop.
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10
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 beginning to fall off the bone.
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11
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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12
Skim the fat off the top of the liquid. Simmer the sauce over medium heat for 10-15 minutes until it thickens into a glossy, velvety glaze. Taste and adjust seasoning.
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13
Serve the ribs over your choice of base, drizzling generously with the reduced sauce.
💡 Chef's Tips
Always pat the meat dry before searing; moisture is the enemy of a good crust. Don't rush the wine reduction; reducing it by half removes the raw alcohol bite and intensifies the fruit notes. If the sauce is too thin after reducing, whisk in a small knob of cold butter at the end for extra shine and richness. This dish tastes even better the next day; make it 24 hours in advance and reheat slowly to allow flavors to marry. Avoid using 'cooking wine'; if you wouldn't drink a glass of it, don't put it in your sauce.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes or white cheddar polenta to soak up the sauce. Pair with a bold red wine like a Malbec or the same Cabernet used in the braise. Add a side of honey-glazed roasted root vegetables or sautéed garlic kale for color. A garnish of fresh gremolata (lemon zest, parsley, and garlic) adds a bright pop of acidity to cut through the richness. Warm crusty sourdough bread is essential for cleaning every drop of sauce off the plate.