Must-Try Thanksgiving Mains for a Turkey-Free Feast

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Braised Short Ribs

These fall-off-the-bone braised short ribs are a luxurious, melt-in-your-mouth dish perfect for cold-weather gatherings or holiday meals. Slowly cooked in a rich red wine sauce with aromatic herbs and vegetables, these short ribs develop a deep, savory flavor and become irresistibly tender. Serve them over creamy mashed potatoes to soak up the luscious sauce, making every bite comforting and flavorful.

Ingredients (for 4-6 servings):

• 4 lbs bone-in beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 3 cups beef broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp Worcestershire sauce

Instructions:

1. Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels and season generously with salt and pepper.
2. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until well-browned, about 3-4 min. per side. Remove ribs and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook for 5-6 min. until softened, then add garlic and tomato paste, stirring for another 1-2 min.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 min., reducing slightly.
5. Add the beef broth, rosemary, thyme, bay leaves, and Worcestershire sauce to the pot. Return the short ribs to the pot, submerging them in the liquid. Cover and transfer to the oven. Braise for 2½ to 3 hours, or until the ribs are fall-apart tender.
6. Remove short ribs from the pot and skim any excess fat from the sauce. Serve the ribs over mashed potatoes, spooning generous amounts of sauce over top.