These braised short ribs are fall-off-the-bone tender and packed with deep, savory flavor. Slow-cooked in a rich sauce, this comfort-food classic is perfect for cozy dinners, special occasions, or make-ahead meals.

Ingredients

• 3 pounds bone-in beef short ribs

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1 cup red wine (or additional broth)

• 2 sprigs fresh thyme (or 1 teaspoon dried)

• 1 bay leaf

Directions

Step 1: Prep the Ribs

Season short ribs generously with salt and pepper.

Step 2: Sear

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

Step 3: Build the Flavor

In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.

Step 4: Braise

Pour in beef broth and red wine, scraping up browned bits from the bottom. Add thyme and bay leaf. Return short ribs to the pot.

Step 5: Slow Cook

Cover and simmer on low for 2½–3 hours, or until meat is fork-tender and pulling away from the bone.

Step 6: Serve

Remove bay leaf and thyme stems. Spoon sauce over ribs and serve hot.

Serving Suggestions

• Mashed potatoes

• Creamy polenta

• Roasted vegetables

• Crusty bread

Tips for Best Results

• Brown ribs well for deeper flavor

• Low and slow cooking is key

• Skim excess fat from sauce if needed

Nutrition Facts (Per Serving – Approx. 1 short rib)

• Calories: 480

• Fat: 34g

• Saturated Fat: 14g

• Carbohydrates: 9g

• Protein: 32g

• Sugar: 4g

• Sodium: 620mg

Nutrition values are estimates and may vary based on ingredients used.