Braised Short Ribs

🛒 Ingredients

For the Short Ribs:

• 🥩 4 lbs bone-in beef short ribs
• 🧂 Salt and black pepper, to taste
• 🌾 1/4 cup all-purpose flour (for dredging)
• 🧈 2 tbsp olive oil
• 🧅 1 large onion, diced
• 🥕 2 carrots, peeled and sliced
• 🥔 2 parsnips, peeled and sliced
• 🧄 3 cloves garlic, minced

For the Braising Liquid:

• 🍷 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
• 🥣 2 cups beef broth
• 🌿 2 tbsp tomato paste
• 🌱 2 sprigs fresh thyme
• 🌿 1 bay leaf
• 🍅 1 cup crushed tomatoes

🍳 Instructions

Prepare the Short Ribs

1. Season and Dredge:
   • Pat the short ribs dry with paper towels. Season generously with salt and pepper. Lightly dredge them in flour, shaking off excess.
2. Sear the Short Ribs:
   • Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs in batches, about 2–3 minutes per side, until browned. Remove and set aside.

Cook the Vegetables

3. Sauté the Aromatics:
   • In the same pot, add the onion, carrots, parsnips, and garlic. Sauté for 5–7 minutes, scraping up any browned bits.

Build the Braise

4. Deglaze with Wine:
   • Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Simmer for 5 minutes to reduce slightly.
5. Combine Ingredients:
   • Stir in the tomato paste, crushed tomatoes, beef broth, thyme, and bay leaf. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

Braise the Ribs

6. Cook in the Oven:
   • Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C). Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender.
7. Skim Fat:
   • Once cooked, remove the short ribs and vegetables. Skim excess fat from the surface of the sauce. Simmer the sauce on the stovetop to thicken, if desired.

Serve

8. Plate the Dish:
   • Serve the short ribs and vegetables on a platter. Drizzle with the rich red wine sauce and garnish with fresh thyme.

💡 Tips and Variations

• 🌿 Herbal Upgrade: Add rosemary or sage for additional depth of flavor.
• 🧄 Garlic Lover’s Twist: Double the garlic for a more robust taste.
• 🥔 Add Potatoes: Include Yukon Gold potatoes for a heartier dish.
• 🍷 Non-Alcoholic Option: Substitute wine with extra beef broth and a splash of balsamic vinegar.

🍹 Serving Suggestions

Pair this dish with creamy polenta, buttery mashed potatoes, or crusty bread to soak up the flavorful sauce. A side of roasted Brussels sprouts or green beans adds a fresh contrast.

What Makes This Recipe Special

Braised Short Ribs with Red Wine and Root Vegetables is the epitome of comfort food with its tender, melt-in-your-mouth meat and rich, savory sauce. Perfect for cozy gatherings, holiday feasts, or when you want to indulge in a hearty gourmet meal.