Description
This recipe features tender, flavorful braised short ribs slow-cooked in a rich sauce of red wine, chicken broth, fresh thyme, and tomatoes. Perfect for cozy family dinners, these ribs develop deep, hearty flavors through a long, gentle simmer that makes the meat fall off the bone. Served warm with the infused sauce and vegetables, this classic comfort dish is sure to satisfy and impress.
Ingredients
Scale
Meat
- 3 lbs Beef short ribs
Dredging and Seasoning
- 1/2 cup All-purpose flour
- 1 tbsp Coarse salt
- 1 tbsp Freshly ground pepper
Vegetables
- 2 medium Carrots, peeled and sliced
- 1 large Onion, quartered
Liquids & Herbs
- 1 cup Dry red wine (Merlot recommended)
- 2 cups Reduced-sodium chicken broth
- 1 can Whole peeled tomatoes (14.5 oz)
- 1 tbsp Fresh thyme
- Vegetable oil for browning
Instructions
- Season the ribs: Generously season the beef short ribs with coarse salt and freshly ground pepper to enhance their natural flavor.
- Dredge in flour: Lightly coat each rib with all-purpose flour. This helps create a beautiful crust and thickens the sauce later.
- Brown the ribs: Heat vegetable oil in a large pot over medium-high heat. Brown the floured short ribs for 3-4 minutes on each side until a rich crust forms, then remove and set aside.
- Sauté vegetables: In the same pot, add the sliced carrots and quartered onions. Sauté them for about 5 minutes until they start to soften and pick up the browned bits left behind.
- Deglaze with wine: Pour in the dry red wine, scraping the pot’s bottom to lift all flavorful browned bits, which adds depth to the sauce.
- Combine and simmer: Return short ribs to the pot. Add the chicken broth, fresh thyme, and whole peeled tomatoes. Bring everything to a gentle simmer.
- Braise low and slow: Cover the pot and reduce the heat to low. Let the ribs braise for 3-4 hours until the meat is fork-tender and infused with the savory sauce.
- Serve: Ladle the braised short ribs with the rich sauce and vegetables onto plates while warm, perfect for a comforting family meal.
Notes
- For best results, choose well-marbled short ribs for maximum tenderness and flavor.
- Merlot or other dry red wines like Cabernet Sauvignon or Pinot Noir work great for deglazing.
- If you prefer a thicker sauce, remove ribs after cooking and reduce the sauce uncovered on medium heat.
- Braising can be done in an oven-safe pot at 300°F for the same amount of time as an alternative to stovetop.
- Leftovers reheat well and can be refrigerated for up to 3 days or frozen for longer storage.
