Description
Tender, fall-off-the-bone beef short ribs slowly braised in a rich, savory sauce with aromatics and herbs, perfect for a comforting and hearty meal.
Ingredients
- 1.5 kg beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup crushed tomatoes
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 160°C (325°F).
- Season the beef short ribs with salt and black pepper.
- Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
- Sear the short ribs on all sides until well browned. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened.
- Add garlic and tomato paste, stirring for 1 minute until fragrant.
- Sprinkle flour if using and stir to coat the vegetables.
- Pour in beef broth and crushed tomatoes, scraping the bottom of the pot.
- Add paprika, thyme, and bay leaf, then return the short ribs to the pot.
- Cover and transfer to the oven. Braise for 2.5–3 hours until meat is very tender.
- Remove bay leaf, garnish with parsley, and serve hot.
Notes
- Serve with mashed potatoes, rice, or polenta.
- Short ribs taste even better the next day after flavors develop.
- You can skim excess fat from the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American