Description
Indulge in the heartwarming magic of slow-cooked beef short ribs. This recipe yields incredibly tender, melt-in-your-mouth meat, braised in a deeply savory herb-infused sauce that is perfect for pairing with creamy mashed potatoes. It is a stress-free, restaurant-quality meal that is perfect for family gatherings or cozy weekend dinners, ensuring a sophisticated dining experience with minimal effort in your own kitchen.
Ingredients
4 lbs bone-in beef short ribs
2 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups beef broth
1 cup non-alcoholic grape juice or extra beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 dried bay leaves
Salt and freshly ground black pepper to taste
Instructions
Preheat your oven to 300°F.
Season the short ribs generously with salt and black pepper.
Heat olive oil in a Dutch oven over medium-high heat and sear the beef ribs on all sides until browned, then remove and set aside.
Add the onion, carrots, and celery to the pot, sautéing until softened.
Stir in the garlic and tomato paste, cooking for another minute.
Deglaze the pot with the non-alcoholic wine or extra broth, scraping up any browned bits.
Return the ribs to the pot and pour in the beef broth until the ribs are partially submerged.
Add the rosemary, thyme, and bay leaves.
Cover with a tight-fitting lid or foil and bake for 3.5 hours until the meat is fork-tender.
Remove the herbs, skim any excess fat from the surface, and serve hot.
Notes
For the best flavor, rest the ribs for at least 15 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can be strained if you prefer a smoother consistency.
- Prep Time: 20
- Cook Time: 210
- Category: Dinner
- Method: Braising
- Cuisine: American