Braised Short Ribs

Slow-braised short ribs in a deep red wine sauce that tastes restaurant-level but is surprisingly simple to make. Cozy, elegant, and always a crowd favorite.

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Step 1

1. Season beef generously with salt and pepper, then lightly coat with flour.

Step 2

2. Heat oil in a large pot and brown beef on all sides. Remove and set aside.

Step 3

3. In the same pot, add butter, garlic, onion, celery, and carrots. Season with salt and cook for 2 minutes.

Step 4

4. Stir in tomato paste and cook for 1 minute.

Step 5

5. Return beef to the pot. Add Worcestershire, red wine, beef broth, garlic powder, bay leaves, thyme, and rosemary.

Step 6

6. Cover and simmer on low for 3 hours, or bake at 325°F (165°C) for 3.5 hours with the lid on.

Step 7

7. Strain the liquid, pressing juices from the vegetables. Return sauce to the pot and simmer until thickened. (This may not be a necessary step as the sauce may already be thickened)

Step 8

8. Serve beef with sauce spooned over top and garnish with chives if desired.