Braised Short Ribs
3 hrs 20 minYield: 4
Beef short ribs braised low and slow with red wine, beef broth, and aromatics until fall-apart tender.
| prepPreheat oven to 350°F / 175°C | ||||||
| 15 ml olive oil | Sauté onion & carrots, 3 min | Rest covered 20 min, skim fat & serve | ||||
| 1 yellow onion, diced | ||||||
| 3 carrots, chopped | ||||||
| 8 whole beef short ribs, bone-in | Brown ribs on all sides, 3 min | Return ribs & vegetables, add herbs | Braise covered 350°F / 175°C, 2 hrs | Reduce to 325°F / 160°C, braise 30–45 min | ||
| salt and pepper, to taste | ||||||
| 30 g all-purpose flour | ||||||
| 240 ml dry red wine (such as Côte du Rhône or Pinot Noir) | Deglaze with wine, scrape pan, boil 2 min | Add broth & tomato paste, stir | ||||
| 600 ml low-sodium beef broth | ||||||
| 30 g tomato paste | ||||||
| 2 sprigs fresh thyme | ||||||
| 2 sprigs fresh rosemary | ||||||
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