Name: Braised Short Ribs with Rich Gravy
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 yellow onion, diced; 3 carrots, chopped; 8 bone-in beef short ribs; Salt and pepper, to taste; 1/4 cup all-purpose flour; 1 cup dry red wine (such as Cote du Rhone or Pinot Noir); 2 1/2 cups low-sodium beef broth; 2 tablespoons tomato paste; 2 sprigs fresh thyme; 2 sprigs fresh rosemary

Description

Indulge in tender short ribs simmered in a rich mushroom gravy, making every bite a comforting experience perfect for any occasion.

Ingredients

3 tablespoons olive oil
1 yellow onion, diced
3 carrots, chopped
8 bone-in beef short ribs
Salt and pepper, to taste
1/4 cup all-purpose flour
1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
2 1/2 cups low-sodium beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary

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Instructions

Preheat the oven to 350°F (175°C). In a large oven-safe pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the short ribs with salt and pepper, then lightly coat them in flour. Add the ribs to the pot and sear each side for about 45 seconds, until golden brown. Remove the ribs from the pot and set aside.
In the same pot, add another 2 tablespoons of olive oil. Add the diced onion and chopped carrots and sauté for about 3 minutes until softened. Remove the vegetables from the pot and set them aside.
Add the red wine to the pot to deglaze, scraping up any browned bits from the bottom. Let the wine cook for about 2 minutes, allowing it to reduce slightly.
Add the beef broth, salt, pepper, and tomato paste to the pot. Stir to combine, making sure the tomato paste is fully incorporated into the broth. Taste and adjust the seasoning as needed. Add the thyme and rosemary sprigs.
Return the seared short ribs and sautéed vegetables to the pot. Ensure that the ribs are mostly submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2 hours at 350°F, then reduce the temperature to 325°F and cook for an additional 30-45 minutes, or until the ribs are tender and nearly falling off the bone.
Once the ribs are done, remove the pot from the oven and let the short ribs rest with the lid on for 20 minutes. Skim off any excess fat from the gravy before serving. Serve the ribs over mashed potatoes or rice, spooning the rich gravy over the top. Garnish with fresh parsley, if desired.

Notes

Braised short ribs are best served over mashed potatoes, rice, or polenta. Leftovers can be stored in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 135 minutes
Category: Main Course
Method: Braising
Cuisine: American