Italian Braised Short Ribs

 

Fall-off-the-bone tender ribs slow-cooked in a rich tomato and red wine sauce! ✨

Ingredients 

3-4 lbs beef short ribs 

2 tbsp olive oil 

1 large onion, diced 

2 carrots, chopped 

2 celery stalks, chopped

4 cloves garlic, minced 

1/4 cup tomato paste 

1 cup dry red wine 

1 can (28 oz) crushed tomatoes

2 cups beef broth 

2 sprigs fresh rosemary

2 sprigs fresh thyme

Salt & pepper, to taste

Instructions 

Sear the Short Ribs 

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season short ribs with salt and pepper. Sear them on all sides until browned, then remove and set aside.

Sauté the Vegetables

In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste; cook for 1-2 minutes.

Deglaze with Wine

Pour in the red wine, scraping up the browned bits. Simmer for 5 minutes until reduced by half.

Simmer to Perfection 

Add the crushed tomatoes, beef broth, rosemary, and thyme. Return the short ribs to the pot. Cover and simmer over low heat for 2.5-3 hours, or until the meat is fall-off-the-bone tender.

Serve & Enjoy 

Plate the short ribs with a generous ladle of sauce. Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the rich sauce.

🍴 Savor this comforting and elegant Italian dish – perfect for a cozy dinner with family or friends!