Braised Short Ribs
Succulent beef short ribs are slow-braised in a luxurious wine-infused sauce until melt-in-your-mouth tender, then served atop velvety mashed potatoes. This one-pot masterpiece is a quintessential comfort dish perfect for a hearty meal.
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Ingredients
- 2 sprigs fresh rosemary
- 1 yellow onion finely diced
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium beef broth
- 3 Tablespoons olive oil
- 2 sprigs fresh thyme
- 3 carrots chopped
- 8 bone-in beef short ribs
- Salt and black pepper to taste
- 1 cup dry red wine e.g., Pinot Noir or Cote du Rhone
- 2 Tablespoons tomato paste
Instructions
- Preheat the oven to 350°F. In a Dutch oven or another heavy, oven-safe pot with a lid, heat one tablespoon of olive oil over medium-high heat. Add the diced onion and chopped carrots, sautéing until softened while stirring frequently. Transfer the vegetables to a plate once cooked.
- Generously season the short ribs with salt and pepper, then dredge them evenly in the flour. Increase the heat to high, add the remaining two tablespoons of olive oil to the pot, and sear the ribs until browned on all sides—approximately 45 seconds per side. Remove and set aside.
- Pour in the red wine to deglaze the pot, scraping up any caramelized bits from the bottom. Allow the liquid to reach a boil and simmer for 2 minutes.
- Introduce the beef broth to the pan, followed by the tomato paste. Season again with salt and freshly ground black pepper, tasting to adjust as needed. Return the ribs, cooked vegetables, and whole sprigs of rosemary and thyme to the pot.
- Secure the lid and transfer the pot to the oven. Braise at 350°F for 2 hours, then lower the temperature to 325°F and continue cooking for an additional 30 to 45 minutes, or until the meat is exceedingly tender and nearly falling off the bone.
- Carefully remove the pot from the oven and let it rest, covered, for 20 minutes. Skim any fat from the surface of the sauce prior to serving.
- Spoon the short ribs over a bed of creamy mashed potatoes, ladling over some of the braising liquid as a savory gravy.
Notes
Slow Cooker: Follow the first four steps, then transfer all contents to a slow cooker. Cook on low for 6–8 hours.
Instant Pot: Use the sauté function to follow steps 1–4. Deglaze with wine, add remaining ingredients, and cook on high pressure for 45 minutes. Let pressure release naturally for 15 minutes.
Make Ahead: This dish is ideal for preparing in advance. Complete up to step 8, refrigerate, and cook later.
Freezing (Before Cooking): Assemble through step 8, then freeze in a safe container for up to 5 months. Thaw in the fridge for 24 hours before baking as instructed.
Freezing (After Cooking): Cool completely before freezing. Store up to 4 months. Thaw in the fridge and reheat gently on the stove or in the microwave.
Instant Pot: Use the sauté function to follow steps 1–4. Deglaze with wine, add remaining ingredients, and cook on high pressure for 45 minutes. Let pressure release naturally for 15 minutes.
Make Ahead: This dish is ideal for preparing in advance. Complete up to step 8, refrigerate, and cook later.
Freezing (Before Cooking): Assemble through step 8, then freeze in a safe container for up to 5 months. Thaw in the fridge for 24 hours before baking as instructed.
Freezing (After Cooking): Cool completely before freezing. Store up to 4 months. Thaw in the fridge and reheat gently on the stove or in the microwave.