Beef Short Ribs Recipe
Braised with carrots, onions, Cabernet sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Beef
Season the beef short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
Deglaze the Pot
Pour in the Cabernet Sauvignon and scrape the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.
Add Broth and Seasonings
Add beef broth, thyme, and bay leaves to the pot. Stir to combine.
Braise the Ribs
Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer.
Cook
Cover the pot and reduce heat to low. Let it braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
Serve
Remove the ribs and vegetables from the pot. Discard bay leaves. Serve the ribs with the sauce poured over the top.
