Braised Beef Short Ribs

Rustic Red Wine–Braised Beef Short Ribs
in Velvety Herb-Infused Gravy
🧾 Ingredients
1.5 kg beef short ribs
2 tbsp olive oil
1 large onion, diced
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups dry red wine
2 cups beef stock
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tbsp Worcestershire sauce
1 tbsp cornstarch (optional, for thickening)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
👩‍🍳 Instructions
🔥 1. Season & Sear
Pat short ribs dry and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear ribs on all sides until deeply browned (3–4 minutes per side).
Remove and set aside.
🥕 2. Build the Flavor Base
In the same pot, add onion, carrots, and celery.
Cook for 5–7 minutes until softened and lightly caramelized.
Stir in garlic and cook for 30 seconds.
Add tomato paste and cook for 1–2 minutes to deepen flavor.
🍷 3. Deglaze & Braise
Pour in red wine, scraping up all the browned bits from the bottom.
Let it simmer for 5–7 minutes to reduce slightly.
Add beef stock, Worcestershire sauce, rosemary, thyme, and bay leaves.
Return short ribs to the pot, ensuring they are mostly submerged.
🍖 4. Slow Cook
Oven method (recommended):
Cover and bake at 325°F (160°C) for 2.5–3 hours, until ribs are fork-tender.
Stovetop method:
Simmer gently on low heat, covered, for the same time.
✨ 5. Make the Velvety Gravy
Remove ribs and keep warm.
Strain the sauce (optional for a smoother gravy).
Simmer uncovered until slightly thickened (10–15 minutes).
Optional thickening:
Mix cornstarch with 2 tbsp water and stir into the sauce.
Cook until glossy and thick.
🌿 6. Finish & Serve
Return ribs to the sauce and spoon gravy over them.
Garnish with fresh parsley.
🍽️ Serving Ideas
Creamy mashed potatoes
Buttered noodles
Polenta or crusty bread
🍽️ Tips for Best Results
Use a good-quality dry red wine (it affects the flavor!).
Don’t rush the braising—it’s key for tenderness.
Make it a day ahead—the flavor gets even better.