Description
These Tender Braised Boneless Short Ribs are a rich and flavorful dish that features perfectly browned ribs slow-cooked in a savory mixture of red wine, beef broth, and aromatic vegetables until fork-tender. This hearty recipe is ideal for a comforting dinner that’s sure to impress family and friends.
Ingredients
Scale
Main Ingredients
- 3 pounds boneless short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 2 teaspoons thyme (fresh or dried)
- Salt and pepper to taste
Instructions
- Season the ribs: Generously season the boneless short ribs with salt and pepper on all sides to enhance the flavor before cooking.
- Brown the ribs: Heat olive oil in a Dutch oven over medium-high heat. Add the short ribs and brown them thoroughly on all sides, about 3-4 minutes per side, developing a rich crust. Remove and set aside.
- Sauté vegetables: In the same pot, add chopped onions and carrots. Cook for about 5 minutes until they soften and release their natural sweetness. Then add the minced garlic and sauté for another minute until fragrant.
- Deglaze with wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift up any browned bits. Simmer for about 5 minutes to reduce the wine slightly and concentrate flavors.
- Braise the ribs: Return the browned short ribs to the pot. Add the beef broth, tomato paste, brown sugar, and thyme. Stir well and bring the mixture to a boil. Lower the heat, cover the pot, and let it simmer gently on low for 2.5 to 3 hours until the ribs are fork-tender and flavorful.
- Reduce the sauce: Carefully remove the ribs and set them aside. Increase the heat to medium-high to reduce the braising liquid for about 10 minutes until it thickens into a rich sauce.
- Serve: Return the short ribs to the pot briefly to warm through before serving them with the delicious reduced sauce spooned over the top.
Notes
- Use a heavy-bottomed Dutch oven or similar pot for even heat distribution during braising.
- Fresh thyme adds brighter flavor, but dried thyme works well if fresh isn’t available.
- Allow the ribs to rest for a few minutes after cooking to retain juices.
- This dish pairs wonderfully with mashed potatoes, creamy polenta, or crusty bread to soak up the sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
