These red wine braised short ribs are slow cooked on the stove to create the ultimate fall-off-the-bone, tender and meaty comfort food meal.
Course Main Course
Cuisine Italian
Keyword short ribs
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
Servings 6
Calories 376kcal
Ingredients
3poundsbeef short ribs
½teaspoonkosher salt
½teaspoon freshly ground black pepper
1tablespoonolive oil
1cupchopped onion
1cupchopped carrot
½cupchopped celery
3clovesgarlic, minced or pressed
1tablespoontomato paste
115 ouncecan whole tomatoes
1cupred wine
2cupsbeef broth
2tablespoonsfresh minced rosemary, divided
1tablespoonfresh thyme, or 1 teaspoon dried
2bay leaves
Instructions
Season the short ribs with kosher salt and pepper. Heat the oil in a large, heavy-bottomed pan (with a lid) over medium-high heat. Sear half of the ribs on all sides until well browned, 5-7 minutes each side. Transfer to a plate and repeat with the rest of the ribs. Wipe out any burned bits and drain all but 1 tablespoon of the fat from the pot.
Add the onion, carrot, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and cook for 2-3 minutes for the tomato paste to lose its raw taste. Use your fingers to crush the whole tomatoes straight into the pot, along with the liquid from the can. Add the red wine, beef broth, 1 ½ tablespoons rosemary, thyme, and bay leaves. Add the short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover with a lid. Cook for 1 ½ hours, then uncover and simmer for another 1 ½ hours. The liquid will have reduced and thickened, and the meat should fall off the bone.
Spoon off any extra fat from the sauce, and serve with mashed potatoes, polenta, or pasta.
Notes
This recipe can be cooked 1-2 days before serving. To serve, reheat over medium-low heat, covered, until warmed through.