Tender, slow-braised short ribs that melt in your mouth, infused with rich red wine and aromatic herbs. Served over a bed of creamy mashed potatoes, drizzled with a savory reduction sauce, this dish promises a hearty and comforting experience that will warm your soul.

Season the short ribs generously with salt and black pepper on all sides.

Prepare the Short Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and brown them on all sides, about 8-10 minutes. Remove ribs and set aside.

Brown the Ribs

In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

Sauté the Vegetables

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.

Deglaze with Wine

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

Add Broth and Herbs

Cover the pot and reduce the heat to low. Let the ribs braise for 2.5 to 3 hours, until tender.

Braise the Ribs

Remove the ribs from the pot and let rest for a few minutes. Serve warm, spooning the sauce over the top.

braised short rib

Recipe information

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