If braised short ribs are on the menu, I’m probably ordering them. But they’re actually very easy to make at home (I promise!), so you don’t have to wait for a night out to have them! I love serving them over mashed potatoes, but polenta and noodles are also popular options. Make this for a date night in, when having people over, or for no reason at all!
Oh, and I forgot to mention, this is a ONE POT meal!
SIDE NOTE 1: If you can’t find bone-in short ribs, you can substitute boneless, and cook the exact same way. I prefer bone-in because it’s more flavorful.
SIDE NOTE 2: These cook in the oven for 3 hours, so you can make the day before and keep in the refrigerator if necessary. Just skim the hardened fat off the top of the liquid before reheating on the stove.
2 Tbsp extra virgin olive oil
5 lbs bone in short rib
3 cups carrots, chopped (about 3 whole carrots)
2 cups yellow onion, chopped (about 1 medium onion)
2 Tbsp fresh garlic, thinly sliced (about 3 cloves)
3 Tbsp tomato paste
2 cups dry red wine (I use pinot noir)
2 cups beef broth (I use Kettle & Fire)
1 tsp salt, more for seasoning meat
1/2 tsp fresh black pepper, more for seasoning meat
4 sprigs fresh thyme
3 sprigs fresh rosemary
HOW TO MAKE
-Preheat oven to 350.
-Heat olive oil in a large Dutch oven (I use a Staub 7qt) over medium-high heat.
-Season short ribs with salt and black pepper.
-Working in batches, sear short ribs on all sides until browned, about 1 min per side. -Transfer browned short ribs to a plate, and continue with remaining short ribs.
-Reduce heat to medium. Add onion and carrots.
-Cook until softened, about 5-7 mins.
-Add garlic, and let cook for 1 min.
-Add tomato paste, and stir to coat. -Continue to cook, stirring occasionally, until tomato paste has started to caramelize, about 4-5 mins.
-Add wine to deglaze, scraping browned bits from the bottom of the pan.
-Let simmer for 3 mins. -Stir in broth, thyme, rosemary, salt, and pepper.
-Using tongs, put short ribs and any juice on the plate back into the pot. Make sure to nestle short ribs bone side up into broth so they are submerged.
-Bring to a simmer, then cover, and put into the oven.
-Cook undisturbed for 3 hours. Short ribs should be almost falling off the bone.
-Remove pan from oven, and let rest for 10 mins.
-Skim any fat off that’s risen to the top of the liquid.
-Serve and enjoy!