Braised Beef Short Ribs: 7 Steps to Perfect Comfort Food

A hearty dish featuring tender braised beef short ribs cooked in red wine and aromatic vegetables.

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Preheat your oven to 325°F (160°C).
Pat the beef short ribs dry with paper towels and season generously with salt and pepper.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Add the short ribs in batches, searing them on all sides until browned (about 3–4 minutes per side). Remove the ribs and set them aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half (about 10 minutes).
Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they are submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Carefully remove the pot from the oven. Discard the bay leaf and herb sprigs, and let the short ribs rest for a few minutes before serving.
Serve the short ribs with the braising liquid spooned over the top, paired with mashed potatoes, polenta, or crusty bread.