Slow-Braised Short Ribs with Glossy Herb-Infused Reduction

Ingredients:

4 lbs beef short ribs

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, smashed

2 tablespoons tomato paste

2 cups beef stock

1 cup red wine

2 sprigs fresh rosemary

3 sprigs fresh thyme

2 bay leaves

Directions:

Preheat oven to 325°F (165°C). Pat short ribs dry and season generously with salt and pepper.

Heat olive oil in a heavy oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned. Remove and set aside.

In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened and lightly caramelized.

Stir in garlic and tomato paste, cooking for 1 minute until fragrant.

Deglaze with red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3–4 minutes.

Add beef stock, rosemary, thyme, and bay leaves. Return short ribs to the pot, ensuring they are mostly submerged.

Cover and transfer to the oven. Braise for 2½–3 hours, until the meat is fork-tender and pulling away from the bone.

Remove ribs and strain the sauce if desired. Simmer sauce on the stovetop until thick and glossy.

Serve short ribs drizzled generously with the reduced sauce and garnished with fresh herbs.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 520 kcal | Servings: 4 servings