Description

This recipe for Mouthwatering Braised Short Ribs offers a rich, hearty dish perfect for cozy family dinners. Tender beef short ribs are seasoned, seared, and slow-cooked in a savory blend of red wine, chicken broth, tomatoes, and fresh thyme. The long, gentle braising results in melt-in-your-mouth meat infused with deep, comforting flavors, accompanied by sautéed carrots and onions for a complete, satisfying meal.

Ingredients

Scale

Beef and Seasoning

3 lbs Beef short ribs
1 tbsp Coarse salt
1 tbsp Freshly ground pepper
1/2 cup All-purpose flour

Vegetables

2 medium Carrots, peeled and sliced
1 large Onion, quartered

Liquids and 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
2 tbsp Vegetable oil (for browning)

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Instructions

Season the short ribs: Generously sprinkle the coarse salt and freshly ground pepper over the beef short ribs to enhance their natural flavor.
Dredge in flour: Lightly coat each short rib in all-purpose flour, shaking off any excess to ensure a light but even coating.
Brown the meat: Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Once hot, brown the short ribs for 3-4 minutes on each side until a deep golden crust develops, then transfer them to a plate.
Sauté the vegetables: In the same pot, add the peeled and sliced carrots along with quartered onions. Sauté for about 5 minutes until they begin to soften and develop flavor.
Deglaze with wine: Pour in the dry red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pot, incorporating those rich flavors into the liquid.
Add the short ribs and liquids: Return the browned short ribs to the pot, then add the reduced-sodium chicken broth, fresh thyme sprigs, and canned whole peeled tomatoes with their juice.
Braise the short ribs: Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low. Allow the ribs to cook slowly for 3-4 hours until they are very tender and the sauce has thickened.
Serve warm: Once the ribs are fork-tender, ladle the meat along with the sauce and vegetables onto plates. Enjoy immediately for a comforting, hearty meal.

Notes

For best results, use a heavy-bottomed pot or Dutch oven to ensure even browning and consistent heat distribution during braising.
If preferred, fresh tomatoes can replace canned, but adjust cooking times slightly for sauce consistency.
This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.
To reduce cooking time, an Instant Pot or pressure cooker can be used but will alter the texture slightly.