Slow-Braised Beef Short Ribs
Rich Reduction Sauce

Melt-in-your-mouth slow-braised beef short ribs simmered in red wine and beef broth with aromatics, served over fragrant white rice.

Ingredients

• 1.5 kg beef short ribs
• 1 onion
• 2 carrot
• 2 celery stalks
• 400 ml red wine
• 500 ml beef bone broth
• 1 tbsp tomato paste
• 2 tbsp flour
• 1 head garlic
• 3 sprigs thyme
• 2 sprigs rosemary
• 3 tbsp olive oil
• to taste sea salt
• to taste black pepper

Instructions

1. 1Season the Short Ribs

   

   Drizzle olive oil over the raw beef short ribs, then generously season them all over with sea salt and black pepper.

   Tip: Make sure the seasoning is evenly distributed on all sides for the best flavor penetration.
2. 2Chop the Vegetables

   

   Chop the celery, carrots, and onions into small, uniform cubes on a clean cutting board to prepare the aromatic vegetable base for the braise.

   Tip: Cut the vegetables into even sizes so they cook and caramelize uniformly.
3. 3Sear the Short Ribs

   

   Heat a small amount of oil in a heavy-bottomed pot over medium-high heat. Using tongs, place the seasoned beef short ribs into the hot pot and sear them until they are thoroughly browned on all sides, building a rich flavor foundation.

   Tip: Do not crowd the pot; sear in batches if necessary to achieve a deep, caramelized crust.
4. 4Sauté Vegetables and Thickeners

   

   Add the chopped onions, carrots, and celery into the pot and sauté them for a few minutes. Stir in a tablespoon of tomato paste and two tablespoons of flour until well combined with the vegetables.

   Tip: Cooking out the tomato paste for a minute helps remove its raw edge and deepens the flavor.
5. 5Deglaze with Red Wine

   

   Pour 400ml of red wine into the pot containing the sautéed vegetable base, scraping the bottom gently with a wooden spoon to deglaze and release all the delicious caramelized browned bits.

   Tip: Scrape the bottom of the pot gently with a wooden spoon while pouring to incorporate all the browned bits.
6. 6Add Beef Bone Broth

   

   Pour 500ml of beef bone broth into the pot to build the rich, savory base for braising the short ribs.

   Tip: Ensure the broth is warm or at room temperature to avoid lowering the pot temperature too drastically.
7. 7Return Short Ribs to Pot

   

   Carefully place the previously seared beef short ribs back into the pot, submerging them into the rich liquid and vegetable mixture.

   Tip: Arrange the ribs in a single layer if possible so they braise evenly.
8. 8Add Aromatics and Herbs

   

   Add a halved head of garlic along with fresh sprigs of thyme and rosemary directly into the pot with the short ribs.

   Tip: Tuck the herbs down into the liquid to release their essential oils effectively during cooking.
9. 9Braise in the Oven

   

   Simmer the pot on low heat for 15 minutes on the stovetop, then cover with a tight-fitting lid and place it into an oven preheated to 175 degrees Celsius to bake for two and a half hours until fork-tender.

   Tip: Make sure the lid seals tightly to lock in moisture and keep the meat tender throughout the long braising process.
10. 10Serve the Braised Short Ribs

    

    Use metal tongs to carefully lift a tender, fully braised beef short rib out of the rich cooking liquid.

    Tip: Handle gently as the meat will be fall-off-the-bone tender after two and a half hours in the oven.

Storage & Reheating

Burn It Off

Frequently Asked Questions