About this recipe

Fall-off-the-bone tender beef short ribs slow-braised in a rich red wine and herb sauce. This classic, deeply satisfying dish is perfect for a special weekend dinner — the kind of recipe that fills your whole house with an incredible aroma. It takes a bit of patience, but the steps are simple and the results are absolutely stunning.

Instructions

1. 1

   Pat the short ribs completely dry with paper towels — this is key for a good sear. Season generously on all sides with kosher salt and black pepper.

2. 2

   Preheat your oven to ![325°F]. Place a large Dutch oven over ^[medium-high heat] and add the vegetable oil. Once the oil is shimmering and just starting to smoke, add the beef short ribs english-cut, about 3–4 inches long in a single layer (work in 2 batches if needed — don't crowd the pan). Sear without moving them for 3–4 minutes per side until a deep, mahogany-brown crust forms on all sides. Transfer the seared ribs to a plate and set aside.

3. 3

   Reduce the heat to ^[medium]. Pour off all but about 2 tablespoons of fat from the Dutch oven. Add the yellow onion, carrots, and celery stalks. Cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes.

4. 4

   Add the garlic smashed and tomato paste. Stir and cook for 2 minutes until the tomato paste darkens slightly and coats the vegetables — this deepens the flavor significantly.

5. 5

   Pour in the entire bottle of red wine. Bring to a boil and let it cook for 8–10 minutes, scraping up all the browned bits from the bottom of the pot with a wooden spoon. This deglazing step is packed with flavor — don't skip it. Reduce the wine by about half.

6. 6

   Add the beef broth low-sodium preferred, thyme sprigs, rosemary sprigs, and bay leaves. Stir to combine. Nestle the beef short ribs english-cut, about 3–4 inches long back into the pot, bone-side up. The liquid should come about three-quarters of the way up the ribs — add a splash more broth if needed.

7. 7

   Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the meat is completely tender and pulls away from the bone easily. Check once halfway through — the liquid should be at a low, lazy simmer, not a rolling boil.

8. 8

   Carefully remove the Dutch oven from the oven. Transfer the beef short ribs english-cut, about 3–4 inches long to a clean plate or baking dish and tent loosely with aluminum foil to keep warm. Discard the thyme sprigs, rosemary sprigs, and bay leaves.

9. 9

   Skim as much fat as possible from the surface of the braising liquid using a ladle (there will be a lot — this is normal). For an even silkier sauce, strain the liquid through a fine mesh sieve into a saucepan, pressing on the vegetables to extract all the flavor. Discard the solids.

10. 10

    Bring the strained braising liquid to a boil over ^[medium-high heat] and simmer for 10–15 minutes until it reduces to a glossy, spoon-coating sauce. Taste and adjust seasoning with kosher salt and black pepper.

11. 11

    Return the beef short ribs english-cut, about 3–4 inches long to the sauce to warm through for 2–3 minutes. Serve over creamy mashed potatoes, polenta, or buttered egg noodles. Spoon plenty of sauce over the top and garnish with chopped fresh flat-leaf parsley.