Braised Beef Short-Ribs

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This rich, savory & hearty recipe is perfect for any special occasion or holiday get together.

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  • Average
  • 30 mins
  • Average budget

Ingredients

  • 4 pounds bone-in beef short ribs
  • Salt & Pepper
  • 3 tablespoons canola oil or Olive oil
  • 1 celery rib, chopped
  • 2 carrots, chopped
  • 1/2 large yellow onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup dry red wine
  • 4 cups beef broth
  • 1 1/2 cups crushed tomatoes
  • 1 fresh rosemary sprig
  • 1 fresh thyme sprig

Preparation

Step 1

Sprinkle ribs generously with salt & pepper. Heat canola or olive oil in a Dutch oven on the stove over medium high heat. Dredge ribs in flour, shaking excess flour off. In Dutch oven, brown ribs in oil in batches. Remove and set aside.

Step 2

In the drippings, saute the celery, carrots, onion, and garlic until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
Add crushed tomatoes.
Return ribs to the pan.

Step 3

Add broth. Bring to a boil. Add rosemary and thyme to Dutch oven. Reduce heat to low.
Cover and cook 3 1/2 to 4 hours or until meat is tender. Remove ribs and keep warm. Discard herbs. Skim fat from pan juices; thicken if desired.

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Serve over creamy mashed potatoes or polenta!

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