Slow-Braised Beef Short Ribs

Slow-Braised Beef Short Ribs

Tender, succulent beef short ribs braised in a rich red wine and herb sauce until fall-off-the-bone tender, served alongside creamy polenta and roasted carrots.

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Ingredients

Instructions

  1. Preheat oven to 325°F (160°C). Pat the beef short ribs dry with paper towels and season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  2. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until well browned, about 3-4 minutes per side. Remove ribs and set aside.
  3. Add chopped yellow onion, 2 carrots, and 2 celery stalks to the pot and cook until softened, about 5-7 minutes. Stir in 2 minced garlic cloves and cook for another minute until fragrant.
  4. Pour in 1 1/2 cups dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off.
  5. Stir in 2 cups beef broth, 1 can diced tomatoes, 2 sprigs fresh thyme, and 1 bay leaf. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle simmer.
  6. Cover the Dutch oven and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
  7. While the ribs are braising, prepare the remaining carrots for roasting. Toss with a drizzle of olive oil, a pinch of salt, and pepper, then roast in the oven alongside the ribs for the last 30 minutes of cooking until tender.
  8. Once ribs are done, carefully remove them from the pot and keep warm. Skim any excess fat from the braising liquid if desired, then remove bay leaf and thyme sprigs. You can reduce the sauce over medium-high heat on the stovetop for 5-10 minutes if you prefer a thicker consistency.
  9. Prepare the quick-cooking polenta according to package directions, typically by whisking 1 cup quick-cooking polenta into 4 cups boiling water or vegetable broth, then cooking for 5-7 minutes, stirring occasionally, until thick and creamy. Stir in 1/4 cup grated Parmesan cheese if desired.
  10. Serve the braised short ribs over creamy polenta, drizzled with the rich sauce, and accompanied by the roasted carrots.

Notes

Short ribs taste even better the next day as the flavors deepen. This dish can be made ahead and gently reheated.

Nutrition (per serving)