Easy Braised Short Ribs (Printable Recipe Version)
Tender short ribs braised with red wine, tomato sauce, and vegetables for deep, comforting flavor.
# Ingredients You’ll Need:
01 -
4 tablespoons olive oil
02 -
1 celery stick, chopped
03 -
2 carrots, chopped
04 -
1 yellow onion, chopped
05 -
8 beef short ribs
06 -
1 cup dry red wine (Vranac preferred)
07 -
1 cup tomato sauce
08 -
2 cups chicken broth
09 -
Salt, to taste
10 -
Pepper, to taste
# Steps to Make It:
01 -
Generously season the ribs with salt and pepper and coat on all sides.
02 -
Preheat oven to 175°C (350°F).
03 -
In an oven-safe pot with a lid, heat 2 tablespoons of olive oil over medium heat. Add the chopped celery, onions, and carrots. Sauté for a few minutes while stirring constantly until the onion becomes translucent. Remove the vegetables to a plate and set aside.
04 -
Add 2 more tablespoons of olive oil to the pot and turn the heat to high. Add the short ribs and brown on all sides, about 45 seconds per side. Remove the ribs and set aside.
05 -
Add the dry red wine to the pot to deglaze. Boil for approximately 2 minutes, scraping the bottom of the pan to incorporate the browned bits.
06 -
Add the tomato sauce and chicken broth to the pot. Let simmer for 5 minutes.
07 -
Add the browned ribs and sautéed vegetables back into the pot.
08 -
Cover the pot with the lid and place it into the oven. Cook at 175°C (350°F) for 1 hour and 45 minutes. Then reduce the heat to 160°C (325°F) and cook for an additional 45 minutes, until the ribs are very tender and almost falling off the bone.
09 -
Remove the pot from the oven, leaving the lid on, and let it rest for at least 15-20 minutes. Serve the ribs with mashed potatoes, garnish with freshly chopped chives, and pour the gravy from the pot over the top.
# Extra Information:
01 -
Letting the ribs rest after removing them from the oven allows the meat to reabsorb its juices, ensuring maximum tenderness.