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Simple Beef Short Ribs Recipe - avarecipes.com Simple Beef Short Ribs Recipe - avarecipes.com Print

Simple Beef Short Ribs Recipe

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Enjoy tender, fall-off-the-bone Beef Short Ribs with this simple recipe. Braised with onions, carrots, celery, garlic, and red wine, these ribs are perfect for a comforting family dinner. Optional ingredients like mushrooms and balsamic vinegar add extra depth and flavor. Serve with mashed potatoes or crusty bread for a complete meal.

Ingredients

  • Beef Short Ribs: 4 pounds of bone-in beef short ribs.
  • Salt and Pepper: To taste.
  • Olive Oil: 2 tablespoons.
  • Onion: 1 large onion, chopped.
  • Carrots: 3 large carrots, peeled and chopped.
  • Celery: 3 stalks of celery, chopped.
  • Garlic: 4 cloves of garlic, minced.
  • Tomato Paste: 2 tablespoons.
  • Red Wine: 1 cup of dry red wine.
  • Beef Broth: 2 cups of beef broth.
  • Thyme: 3-4 sprigs of fresh thyme or 1 teaspoon of dried thyme.
  • Rosemary: 2 sprigs of fresh rosemary or 1 teaspoon of dried rosemary.
  • Bay Leaves: 2 bay leaves.
  • Optional Ingredients: Mushrooms: 8 ounces of cremini or button mushrooms, sliced; Balsamic Vinegar: 1 tablespoon for added depth of flavor; Parsley: Chopped fresh parsley for garnish.

Instructions

  • Preheat your oven to 350°F (175°C).
  • Season the beef short ribs generously with salt and pepper.
  • Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
  • In the same pot, add chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  • Add minced garlic and tomato paste, cooking for another 2 minutes.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.
  • Add beef broth, fresh thyme, rosemary, and bay leaves. Return the short ribs to the pot, making sure they are submerged in the liquid.
  • If using, add sliced mushrooms and balsamic vinegar.
  • Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5-3 hours, or until the short ribs are tender and falling off the bone.
  • Remove from the oven and discard the bay leaves and herb sprigs. Skim off any excess fat from the surface.
  • Serve the short ribs with the braising vegetables and sauce. Garnish with chopped fresh parsley.

Notes

  • For a thicker sauce, remove the short ribs after cooking and simmer the liquid on the stovetop until reduced to your desired consistency.
  • Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Nutrition

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