Beckett’s Table Signature Fork Tender Short Ribs Recipe

Prepare the Short Ribs

Preheat your oven to 300°F (150°C). Season the beef short ribs generously with kosher salt and black pepper.

Sear the Ribs

In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs, searing them on all sides until browned. Remove the ribs and set aside.

Sauté the Vegetables

In the same Dutch oven, add the diced carrots, chopped onion, and diced celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.

Deglaze the Pot

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 3 minutes.

Add the Remaining Ingredients

Stir in the beef broth, bay leaves, fresh thyme, tomato paste, and honey. Return the short ribs to the pot.

Braise the Ribs

Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 3 hours, or until the ribs are fork-tender.

Final Touches

Once done, remove the pot from the oven. Discard the bay leaves and serve the short ribs with the braising liquid and vegetables.