Tender Beef Short Ribs (Print Version)
# Ingredients:
→ Ribs Prep
01 -
5-6 short ribs of beef, each weighing about 300-400g (10-14oz)
02 -
1.5 tsp of salt and fresh black pepper
03 -
2 tbsp olive oil
→ Veggies & Aromatics
04 -
3 garlic cloves, smashed
05 -
1 big onion, finely chopped (choose brown, yellow, or white)
06 -
2 celery sticks, diced
07 -
2 carrots, roughly chopped
→ Herbs and Sauce Ingredients
08 -
2 tbsp of tomato puree
09 -
500ml (2 cups) of a good dry red wine
10 -
500ml (also 2 cups) of beef stock with reduced sodium
11 -
A couple of fresh thyme sprigs
12 -
2 bay leaves
# Instructions:
01 -
Start by setting your oven to 160°C/325°F. While it warms, sprinkle salt and pepper all over those short ribs so they're evenly seasoned.
02 -
Use a large, oven-safe pot to heat up your olive oil. Brown each rib in small batches until all sides are evenly caramelized. This will take about 5-7 minutes per batch. Set them aside once done to keep their juices locked in.
03 -
Lower the heat to medium. Add onions and garlic to the pot, stirring for about 2 minutes so they can absorb the flavors stuck to the pot. Then, toss in the celery and carrots, cooking for 5 more minutes 'til they soften up.
04 -
Put in the tomato paste and cook it for a minute to build up its flavor. Pour in red wine and beef stock, mix in the bay leaves and thyme, and make sure the tomato paste dissolves well with a good stir.
05 -
Place the ribs back into the pot, arranging them so they're mostly in the liquid. Pop the lid on and let the magic happen in the oven for 3 hours. Check when the meat's falling apart effortlessly.
06 -
Move the ribs onto a warm serving plate. Press the sauce through a strainer if you want it silky smooth, squeezing out all the vegetable goodness. Let it simmer down if needed, or loosen it up with some water. Taste and adjust with more salt or pepper if necessary.
# Notes:
01 -
You can whip this up at home, and it feels straight out of a fancy restaurant! The red wine packs a bold punch of flavor.
02 -
Try it in a slow cooker (8 hours on low), an Instant Pot (1 hour), or even stovetop (low simmer for 2.5 hours).