Rich, fall-off-the-bone beef in a glossy red wine and shallot sauce that coats the palate.
Sweet carrots and shallots soften into a silky texture while the long braise develops deep savory notes.
The meat becomes melt-in-mouth tender and the sauce reduces to a velvety jus.
Serve warm for a special dinner, weekend family meal, or an elegant dinner party main course.
Ingredients
- 3 lb (1.3 kg) beef short ribs, bone-in
- Salt and freshly ground black pepper (to taste)
- 2 tbsp all-purpose flour (optional, for dredging)
- 2 tbsp olive oil or vegetable oil
- 4 large shallots, halved and thinly sliced
- 2 carrots, peeled and cut into 1/2" chunks
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 1/2 cups (360 ml) dry red wine (cabernet or malbec work well)
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 tbsp butter (optional, for finishing)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 325°F (160°C). Pat the short ribs dry and season generously with salt and pepper. Lightly dredge in flour if you want a thicker sauce and shake off excess.
- Heat oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.
- Reduce heat to medium. Add shallots, carrots, and celery to the pot and cook, stirring, until softened and beginning to brown, about 6 minutes. Add garlic and cook 30 seconds more.
- Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Simmer until the wine is reduced by about half, 4–6 minutes.
- Add beef stock, bay leaves, and thyme. Return the short ribs and any accumulated juices to the pot, ensuring ribs are partly submerged in liquid but not completely covered.
- Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2 1/2 to 3 hours.
- Carefully remove the pot from the oven. Transfer ribs to a serving dish and tent with foil. Skim excess fat from the surface of the braising liquid.
- Place the pot over medium-high heat and reduce the sauce to your desired consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Whisk in butter for a glossy finish, if using.
- Return short ribs to the sauce to warm briefly, or spoon sauce over each portion when plating. Garnish with chopped parsley if desired.
- Serve the short ribs over mashed potatoes, creamy polenta, or buttered egg noodles to soak up the sauce.
Tips or Variations
- For deeper flavor, prepare the ribs a day ahead and refrigerate; skim fat and reheat slowly before serving.
- Swap parsnips or turnips for carrots, or add a strip of orange zest with the wine for a subtle citrus lift.