Beef Short Ribs Braised with Carrots and Celery .

 

Ingredients:

3 lbs beef short ribs, bone-in

2 tbsp olive oil

1 large onion, chopped

3 carrots, peeled and cut into chunks

3 celery stalks, cut into chunks

4 cloves garlic, minced

2 tbsp tomato paste

2 cups beef broth

1 cup red wine (optional, can substitute with more broth)

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

Salt and black pepper, to taste

Directions:

Preheat oven to 325°F (160°C).

Pat the beef short ribs dry with paper towels and season generously with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 3–4 minutes per side). Remove and set aside.

In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until slightly softened. Stir in garlic and tomato paste; cook for 1–2 minutes.

Deglaze with red wine, scraping up the browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.

Add beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot, making sure they are partially submerged in the liquid.

Cover with a lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender and falling off the bone.

Remove herbs and bay leaves before serving. Skim excess fat if needed. Serve warm with mashed potatoes, polenta, or crusty bread.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 465 kcal | Servings: 6 servings