Long slow cooking in a hearty braising liquid transforms tough short ribs into succulent, tender falling-off-the-bone meat. Short ribs can be purchased at your local butcher and are about 1 inch wide and have 3 to 4 bones per piece. It is important to use a low-sodium broth as the flavor will intensify as liquid evaporates during the cooking process.
Why Try? This is an ideal dish to make on a cold winter day—a hearty dinner loaded with slow-cooked flavor.
- 8 beef short ribs (about 6 ounces each)
- 3 cups flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons kosher salt
- 2 tablespoons black pepper
- 4 tablespoons olive oil
- 2 cups chopped onions
- 2 cups chopped celery
- 2 cups chopped carrots
- 2 cups red wine
- 1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Low-sodium beef broth, enough to cover ribs (about 32 ounces)
- 1 Preheat oven to 300°F.
- 2 Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
- 3 Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
- 4 Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
- 5 Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.
- 6 Return beef short ribs back to the pan; add beef broth to almost cover the ribs.
- 7 Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.
- 8 Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.
- 9 Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.