Description

This Melt-in-Your-Mouth Beef Short Ribs recipe features tender, flavorful ribs slow-cooked in a rich sauce made with red wine, beef broth, aromatic onions, garlic, and a blend of spices. The ribs are first seared to lock in flavor and then braised in the oven for 3 to 4 hours until perfectly fork-tender, resulting in a savory and comforting dish perfect for special occasions or a hearty meal.

Ingredients

Scale

Beef Short Ribs

4 pounds beef short ribs

For Searing and Sautéing

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced

For Sauce

2 cups beef broth
1 cup red wine (preferably Cabernet Sauvignon)
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
1 teaspoon smoked paprika
Salt and pepper, to taste

For Garnish

Fresh parsley, for garnish

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Instructions

Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow braising of the ribs.
Sear the Ribs: Heat olive oil in a large oven-safe pot over medium-high heat. Season the beef short ribs with salt and pepper, then sear them for 3-4 minutes on each side until they develop a rich brown crust.
Remove Ribs: Take the seared ribs out of the pot and set them aside to prepare the sauce.
Sauté Aromatics: In the same pot, add chopped onion and sauté for about 5 minutes until translucent, then add minced garlic and cook for an additional minute to release their aroma.
Deglaze the Pot: Pour in the red wine and scrape the bottom of the pot to loosen all browned bits. Let it simmer for 5 minutes to reduce slightly and concentrate the flavor.
Add Remaining Ingredients: Stir in beef broth, tomato paste, brown sugar, Worcestershire sauce, dried thyme, and smoked paprika, mixing everything well to combine the sauce flavors.
Return Ribs: Place the seared short ribs back into the pot, making sure they are mostly submerged in the sauce for even braising.
Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours until the ribs become fork-tender and melt in your mouth.
Check for Doneness: After 3 hours, check the tenderness of the ribs. If they need more time, return to the oven for an additional 30 minutes.
Serve: Remove the pot from the oven and let the ribs rest briefly. Garnish with freshly chopped parsley and serve warm for a deeply satisfying meal.

Notes

Use a heavy oven-safe pot or Dutch oven to ensure even cooking and heat retention during braising.
Red wine adds depth of flavor, but you can substitute with more beef broth if preferred.
For best results, brown the ribs well as this builds the foundation of flavor for the sauce.
Leftover ribs can be refrigerated and re-heated gently in their sauce to preserve moisture.
Pair this dish with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.