Name: Braised Short Ribs: Comfort Food That Feels Like a Hug in a Bowl
Prep time: 30 min
Cook time: PT-484855H15M46S
Total time: 4 h
Cuisine: American
Ingredients: 2-3 pounds English-cut beef short ribs, bone-in; 2 tbsp olive oil; 1 large sweet onion, roughly chopped; 2 stalks celery, roughly chopped; 2 carrots, roughly chopped; 3 cloves garlic, minced; 3 tbsp tomato paste; 1/2 cup red wine vinegar; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2-3 bay leaves; 1 tbsp better than bouillon beef base; 2 cups beef broth, reduced-sodium; 3 tbsp cornstarch; Kosher salt and ground black pepper, for seasoning

Description

These braised short ribs are the epitome of comfort food! Perfect for a chilly autumn evening, Thanksgiving, or a fancy dinner party, these tender, fall-off-the-bone short ribs are braised in a rich and flavorful liquid that you’ll want to savor in every bite. The combination of red wine vinegar, fresh herbs, and beef broth creates an irresistible sauce that elevates the dish.

Ingredients

Scale

2–3 pounds English-cut beef short ribs, bone-in
2 tbsp olive oil
1 large sweet onion, roughly chopped
2 stalks celery, roughly chopped
2 carrots, roughly chopped
3 cloves garlic, minced
3 tbsp tomato paste
1/2 cup red wine vinegar
2 sprigs fresh thyme
2 sprigs fresh rosemary
2–3 bay leaves
1 tbsp better than bouillon beef base
2 cups beef broth, reduced-sodium
3 tbsp cornstarch
Kosher salt and ground black pepper, for seasoning

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Instructions

Preheat oven to 300°F. Pat short ribs dry with a paper towel and season generously with kosher salt and black pepper. Let them rest for 30 minutes on a baking rack.
Heat olive oil in a large Dutch oven over medium-high heat. Lightly dust the ribs with flour, then sear them on all sides for a few minutes each. Work in batches if necessary. Once browned, remove the ribs and set them aside.
Add onion, celery, and carrots to the pot. Season with salt and pepper, and sauté for about 10 minutes until the vegetables are tender and slightly caramelized. Add garlic, beef base, and tomato paste, and cook for another 1-2 minutes.
Pour in the red wine vinegar and scrape up any brown bits from the bottom of the pot. Add beef broth and return the short ribs to the pot, along with thyme, rosemary, and bay leaves. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Let it braise for 3-3½ hours or until the ribs are tender and falling off the bone.
Remove the meat and vegetables from the Dutch oven and set aside on a platter. Cover with foil to keep warm. Skim the fat from the braising liquid and discard the herbs. Bring the braising liquid to a boil. Mix cornstarch with water in a small bowl, then stir it into the braising liquid. Cook for 2-3 minutes until thickened.
Pour the sauce over the short ribs or serve it on the side. Adjust seasoning as necessary and serve hot.

Notes

This recipe can be adapted for the slow cooker: follow the same steps for searing the ribs and cooking the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours or until the ribs are tender.
For a richer sauce, you can add a splash of red wine along with the beef broth.
If you prefer a thicker sauce, use a bit more cornstarch or let the braising liquid reduce further before serving.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 6g
Sodium: 900mg
Fat: 35g
Saturated Fat: 14g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 50g
Cholesterol: 125mg