This Garlic Braised Beef Short Ribs dish offers tender, flavorful beef infused with rich garlic and red wine, making it perfect for special occasions or a comforting weekend meal.
Ingredients:
For the Beef Short Ribs:
5 pounds bone-in beef short ribs, at least 1½ inches thick
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
2 large heads garlic, halved crosswise
1 medium onion, chopped
4 ribs celery, chopped
2 medium carrots, chopped
3 tablespoons tomato paste
2 cups dry red wine (preferably Cabernet Sauvignon)
3 cups beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/4 cup all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Beef Short Ribs:
Preheat your oven to 275°F (135°C).The Meatery MN
Season the beef short ribs generously with salt and freshly ground black pepper on all sides.
In a large Dutch oven, heat vegetable oil over medium-high heat. Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
2. Sauté the Aromatics:
Reduce the heat to medium. Add the halved garlic heads to the pot, cut side down, and cook until golden brown, about 2 minutes.
Add the chopped onion, celery, and carrots. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.Bon Appétit+5The Meatery MN+5Cook What You Love+5
Stir in the tomato paste and cook until it turns a deep red color, about 2 minutes.The Meatery MN+2Le Creuset+2A Cozy Kitchen+2
3. Deglaze and Braise:
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half, about 10 minutes.
Return the seared short ribs to the pot. Add the beef broth, dried thyme, dried rosemary, and bay leaves. Ensure the liquid covers about two-thirds of the ribs; add more broth if necessary.Cook What You Love
Bring the mixture to a simmer. Cover the pot and transfer it to the preheated oven. Braise for 3 to 3½ hours, or until the meat is tender and falling off the bone.A Cozy Kitchen
4. Finish and Serve:
Remove the pot from the oven. Skim off any excess fat from the surface of the braising liquid.
If a thicker sauce is desired, remove the short ribs and vegetables, then whisk in the all-purpose flour over medium heat until the sauce reaches your preferred consistency.
Return the short ribs to the pot to warm through.
Garnish with chopped fresh parsley and serve hot, alongside mashed potatoes, polenta, or crusty bread.
Tips:
Make Ahead: This dish tastes even better the next day. Prepare it a day in advance, refrigerate, and reheat gently before serving.
Wine Choice: Use a quality dry red wine like Cabernet Sauvignon or Merlot for a richer flavor.Bon Appétit
Vegetable Variations: Feel free to add other root vegetables like parsnips or turnips to the braise for added depth.
