Name: Slow-Cooked Beef Short Ribs
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 lbs Beef Short Ribs (bone-in); 2 tbsp Olive Oil; 1 large Yellow Onion; 2 medium Carrots; 2 large Celery Stalks; 4 cloves Garlic; 2 tbsp Tomato Paste; 2 cups Dry Red Wine; 2 cups Beef Stock; 4 sprigs Fresh Thyme; 2 sprigs Fresh Rosemary; 2 pieces Bay Leaves

Meat

Slow-Cooked Beef Short Ribs

These beef short ribs are slow-cooked to perfection until they are meltingly tender and fall off the bone. Bathed in a luxurious red wine and herb reduction, they offer a deep, savory flavor that is truly unforgettable and perfect for special occasions.

Prep

20m

Cook

210m

Serves

Calories

780kcal

Qty	Ingredient
3 lbs 1360 g	Beef Short Ribs (bone-in)
2 tbsp 30 ml	Olive Oil
1 large 150 g	Yellow Onion
2 medium 120 g	Carrots
2 large 100 g	Celery Stalks
4 cloves 12 g	Garlic
2 tbsp 32 g	Tomato Paste
2 cups 475 ml	Dry Red Wine
2 cups 475 ml	Beef Stock
4 sprigs 5 g	Fresh Thyme
2 sprigs 3 g	Fresh Rosemary
2 pieces 2 g	Bay Leaves

2 Method

Step 1. Preheat your oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.

Step 2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until they are deeply browned on all sides, about 3-5 minutes per side. Remove the ribs and set them aside on a plate.

Step 3. In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes until fragrant and the paste turns dark red.

Step 4. Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Bring to a simmer and let the liquid reduce by half.

Step 5. Return the ribs and any accumulated juices back into the pot. Pour in the beef stock until the ribs are about half-submerged. Add the thyme, rosemary, and bay leaves.

Step 6. 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 completely tender and easily pulls away from the bone.

Step 7. 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. Simmer the liquid over medium heat for 10-15 minutes until it reduces into a thick, glossy sauce. Serve the ribs over mashed potatoes or polenta, drizzled with the reduced sauce.

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Don't rush the searing process; that deep brown crust is essential for building a complex, savory flavor profile.
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Use a dry, full-bodied red wine like Cabernet Sauvignon or Malbec for the best results in the sauce.
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This dish tastes even better the next day. Reheating allows the flavors to meld further and makes it easier to skim off any excess fat from the surface.
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If you want a thicker sauce without reducing it as long, whisk in a small amount of cornstarch slurry at the end.