Braised beef short ribs Recipe

Prepare the Ribs

Preheat your oven to 325°F (160°C). Season the beef short ribs with salt and black pepper.

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sauté the Vegetables

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

Deglaze the Pot

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

Braise the Ribs

Return the short ribs to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender.

Cook the Medallions

In a skillet, melt butter over medium-high heat. Season the filet medallions with salt and black pepper. Cook for 4-5 minutes on each side for medium-rare or until desired doneness.