Tender Oven Braised Beef (Printable Version)

Beef short ribs slow-braised in red wine with aromatic vegetables and herbs until fork-tender and deeply flavorful.

# What You Need:

→ Meats

01 - 4 pounds bone-in beef short ribs

→ Vegetables

02 - 2 medium carrots, diced
03 - 2 celery stalks, diced
04 - 1 large yellow onion, diced
05 - 4 cloves garlic, minced

→ Liquids & Base

06 - 1 cup dry red wine
07 - 2 cups beef broth (gluten-free certified if needed)
08 - 1 tablespoon tomato paste

→ Herbs & Seasonings

09 - 2 sprigs fresh rosemary
10 - 3 sprigs fresh thyme
11 - 2 bay leaves
12 - 1 teaspoon kosher salt, plus extra for seasoning
13 - 1/2 teaspoon freshly ground black pepper, plus extra for seasoning

→ Oils

14 - 2 tablespoons extra-virgin olive oil

# Directions:

01 - Set oven rack to lower-middle position and preheat to 325°F.
02 - Pat the short ribs thoroughly dry with paper towels. Season all surfaces generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the short ribs until deeply browned on all sides, approximately 2 to 3 minutes per side. Transfer the seared ribs to a plate and set aside.
04 - Reduce heat to medium. Add the diced carrots, celery, and onion to the Dutch oven. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for an additional minute until fragrant.
05 - Pour the dry red wine into the pot, using a wooden spoon to scrape up all the caramelized browned bits from the bottom. Bring the liquid to a boil and allow it to reduce by approximately half, about 5 minutes.
06 - Return the seared short ribs to the Dutch oven, nestling them into the vegetables. Pour in the beef broth and add the rosemary sprigs, thyme sprigs, and bay leaves. The liquid should come nearly to the top of the meat; add additional broth if needed.
07 - Bring the liquid to a gentle simmer on the stovetop. Cover tightly with the lid and transfer to the preheated oven. Braise for 2 hours 30 minutes to 3 hours, until the meat is fork-tender and easily pulls away from the bone.
08 - Carefully remove the Dutch oven from the oven. Transfer the short ribs and vegetables to a serving platter, tent loosely with foil. Skim excess fat from the braising liquid and discard the herb sprigs and bay leaves. Ladle the sauce generously over the ribs and serve immediately.

# Expert Advice:

01 -
  • The meat literally falls off the bone and you will feel like a genius for doing almost nothing.
  • The braising liquid becomes the richest, deepest sauce without any thickening tricks or extra steps.
02 -
  • Skipping the sear saves ten minutes but costs you the entire depth of flavor, so never skip it no matter how rushed you feel.
  • The braise can finish up to thirty minutes early or late without damage, which makes this one of the most forgiving main courses you can serve.
03 -
  • Let the meat rest for five minutes after removing it from the oven so the juices redistribute and do not run out onto the plate.
  • If the sauce feels thin after skimming, simmer it uncovered on the stove for ten minutes and it will concentrate beautifully on its own.

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