Fastest Delicious Bone-In Short Ribs
Fastest Delicious Bone-In Short Ribs
Ingredients
- 3 pounds bone-in beef short ribs, cut into 2-3 inch pieces
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 4 fresh thyme sprigs
- 2 bay leaves
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Pat the short ribs dry with paper towels. Season generously with kosher salt and black pepper on all sides.
⏱️ 5 min•🌡️ 350
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
⏱️ 2 min
- 5
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
⏱️ 7 min
- 6
Return the seared short ribs to the pot. Add the beef broth, fresh thyme sprigs, and bay leaves. The liquid should mostly cover the ribs; if not, add a little more broth or water.
⏱️ 3 min
- 7
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 1 hour and 45 minutes to 2 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 110 min•🌡️ 350
- 8
Carefully remove the Dutch oven from the oven. Remove the short ribs from the pot and set aside on a plate, covered loosely with foil to keep warm. Discard the thyme sprigs and bay leaves.
⏱️ 3 min
- 9
Skim off any excess fat from the surface of the braising liquid. If desired, you can reduce the sauce further on the stovetop over medium-high heat until it reaches your desired consistency, about 5-10 minutes. Taste and adjust seasoning if necessary.
⏱️ 7 min
- 10
Serve the short ribs with the rich braising sauce, garnished with fresh chopped parsley. Excellent with mashed potatoes, polenta, or crusty bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Fastest Delicious Bone-In Short Ribs
- 3 pounds bone-in beef short ribs, cut into 2-3 inch pieces
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 4 fresh thyme sprigs
- 2 bay leaves
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Pat the short ribs dry with paper towels. Season generously with kosher salt and black pepper on all sides.
⏱️ 5 min•🌡️ 350 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
⏱️ 2 min - 5
Pour in the red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
⏱️ 7 min - 6
Return the seared short ribs to the pot. Add the beef broth, fresh thyme sprigs, and bay leaves. The liquid should mostly cover the ribs; if not, add a little more broth or water.
⏱️ 3 min - 7
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 1 hour and 45 minutes to 2 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 110 min•🌡️ 350 - 8
Carefully remove the Dutch oven from the oven. Remove the short ribs from the pot and set aside on a plate, covered loosely with foil to keep warm. Discard the thyme sprigs and bay leaves.
⏱️ 3 min - 9
Skim off any excess fat from the surface of the braising liquid. If desired, you can reduce the sauce further on the stovetop over medium-high heat until it reaches your desired consistency, about 5-10 minutes. Taste and adjust seasoning if necessary.
⏱️ 7 min - 10
Serve the short ribs with the rich braising sauce, garnished with fresh chopped parsley. Excellent with mashed potatoes, polenta, or crusty bread.
⏱️ 3 min