Description
Experience the ultimate comfort food with these tender braised boneless short ribs, slow-cooked to perfection in a rich and flavorful sauce made with red wine, beef broth, and aromatic vegetables. This hearty dish promises melt-in-your-mouth meat and a deeply satisfying sauce everyone will love.
Ingredients
Scale
Meat
- 3 pounds boneless short ribs
Vegetables & Aromatics
- 1 large onion, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
Liquids & Sauces
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons thyme (fresh or dried)
- Salt and pepper, to taste
Instructions
- Season the meat: Generously season the boneless short ribs with salt and pepper on all sides to enhance the flavor.
- Brown the ribs: Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides for about 3-4 minutes each until they develop a rich crust. Remove from the pot and set aside.
- Sauté vegetables: In the same pot, add chopped onions and carrots. Cook for about 5 minutes until they soften and start releasing their natural flavors. Add minced garlic and sauté for an additional minute until fragrant.
- Deglaze with red wine: Pour in the red wine and use a wooden spoon to scrape the pot’s bottom to lift all the browned bits. Allow the wine to simmer for about 5 minutes to reduce slightly and concentrate the flavors.
- Braise the ribs: Return the browned short ribs to the pot. Add beef broth, tomato paste, brown sugar, and thyme. Stir everything to combine and bring the mixture to a boil. Reduce heat to low, cover, and let it simmer gently for 2.5 to 3 hours until the ribs are fork-tender.
- Reduce the sauce and finish: Remove the ribs carefully and set them aside. Increase the heat to medium-high to allow the sauce to thicken for about 10 minutes. Return the ribs to the pot to warm through before serving.
Notes
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- Choose a dry red wine like Cabernet Sauvignon or Merlot for best results.
- Make sure to brown the meat well to develop deep flavor.
- If fresh thyme isn’t available, dried thyme works equally well.
- This dish pairs wonderfully with creamy mashed potatoes or buttery polenta.
- Can be made a day ahead; flavors deepen with time.
