⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 180 minutes

Total Time: 190 minutes

🍽 Ingredients

• 1.5 lbs Beef short ribs (boneless)
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 medium Onion, chopped
• 1 cup Carrots, chopped
• 1 cup Red wine
• 1 cup Beef broth
• 2 tbsp Tomato paste
• 2 sprigs Fresh thyme
• 1 Bay leaf
• optional Fresh parsley or chives (for garnish)

📖 Instructions

1. Pat the short ribs dry with paper towels. Season generously with salt and pepper. I like to use freshly ground black pepper; makes a huge difference, trust me!
2. In your Dutch oven or large pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until nicely browned. This step adds so much flavor—don't skip it!
3. Remove the short ribs from the pot and set aside. Add the diced onion and carrots to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. My friend, Alice, once burnt her onions badly. Lesson learned!
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Deglazing is key for flavor! Add the beef broth, tomato paste, thyme, and bay leaf. Bring the mixture to a simmer.
5. Return the short ribs to the pot. Make sure they're fully submerged in the liquid. If not, add a bit more broth.
6. Cover the pot with a tight-fitting lid. Transfer to a preheated oven at 325°F (160°C). Let it simmer gently for at least 3-4 hours, or until the meat is incredibly tender and easily falls off the bone.
7. Check the meat for doneness using a meat thermometer. The internal temperature should reach at least 195°F (90°C). If not, keep cooking until it's tender enough. This is the most important step, don't rush it!
8. Once the short ribs are cooked through, remove them from the pot and set aside. Let them rest for about 10 minutes before shredding or slicing. This makes them easier to handle.
9. Skim off any excess fat from the cooking liquid (I never really do this step; I love the fat!). Then, strain the liquid through a fine-mesh sieve to remove the vegetables, herbs, and any other solids. I usually just skip this part, but it's supposed to look nicer
10. To thicken the sauce, simmer it uncovered on the stovetop over medium heat until it reduces to your desired consistency. About 15-20 mins is a good amount of time to reduce the sauce. If you want a thicker sauce, simmer longer. Want a thinner one? Skip the simmering all together!
11. Shred the short ribs using two forks or chop them into bite-sized pieces. Return the shredded or chopped meat to the sauce, gently stirring to coat evenly. Taste and adjust seasoning as needed. You can add a dash of salt, pepper or even a splash of Worcestershire sauce if you feel like it.
12. Serve hot over mashed potatoes, creamy polenta, or egg noodles. Garnish with fresh parsley or chives, if desired. Enjoy your delicious and tender slow-cooked beef short ribs! What are you waiting for?

📝 Notes

• For extra flavor, add a tablespoon of Worcestershire sauce or balsamic vinegar to the braising liquid.
• If you don't have fresh thyme, you can substitute 1 teaspoon of dried thyme.
• Adjust the cooking time depending on the size and thickness of your short ribs. Use a meat thermometer to ensure the meat reaches an internal temperature of 195°F (90°C).
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Make sure your short ribs are completely submerged in the liquid while braising. Add more broth if necessary