The Best Short Rib Recipe You’ll Ever Make

Ingredients

• 4 lb Beef Short Ribs (bone‑in, trimmed)
• 2 cup Red Wine (good quality, drinkable)
• 2 tbsp Olive Oil (for searing)
• 3 pcs Shallots (peeled and sliced)
• 2 pcs Carrots (peeled and diced)
• 2 pcs Celery Stalks (diced)
• 1 pcs Onion (diced)
• 2 tbsp Tomato Puree (smooth)
• 2 cup Beef Stock (low‑sodium, good quality)
• 2 sprigs Fresh Thyme (optional, adds aroma)
• 1 pcs Bay Leaf (optional)
• to taste Salt
• to taste Black Pepper

Instructions

1. Reduce Red Wine

   Pour the red wine into a saucepan over medium‑high heat. Stir occasionally and let it simmer until it reduces by about two‑thirds, becoming thick and sweet with almost no tannin.

   Time: PT15M

   Temperature: medium‑high

2. Season and Sear Short Ribs

   Pat the short ribs dry, season generously with salt and pepper. Heat olive oil in a large skillet over high heat and sear the ribs on all sides until a deep brown crust forms.

   Time: PT10M

   Temperature: high

3. Caramelize Shallots

   Remove the ribs and set aside. In the same skillet, add the sliced shallots and cook over medium heat until they turn a beautiful golden‑brown and develop sweet caramel notes.

   Time: PT5M

   Temperature: medium

4. Sauté Remaining Vegetables

   Add the diced carrots, celery, and onion to the pan. Cook, stirring occasionally, until the vegetables soften and the natural sugars begin to stick to the bottom, but avoid any blackened bits.

   Time: PT5M

   Temperature: medium

5. Add Tomato Puree

   Stir in the tomato puree (about two large tablespoons) and cook for another two minutes to meld with the vegetables.

   Time: PT2M

   Temperature: medium

6. Combine Meat and Liquids

   Return the seared short ribs to the Dutch oven. Pour in the reduced red wine, add the beef stock, thyme sprigs, and bay leaf. Bring to a gentle simmer.

   Time: PT2M

   Temperature: medium

7. Braise Low and Slow

   Cover the Dutch oven with its lid and place it in a pre‑heated oven at 140°C. Braise for 4 hours, checking once halfway to ensure the liquid hasn’t evaporated completely.

   Time: PT4H

   Temperature: 140°C

8. Rest with Lid On

   After 4 hours, turn off the oven but leave the pot inside with the lid on for an additional 45 minutes. This allows the meat to finish steaming gently and stay moist.

   Time: PT45M

9. Finish and Serve

   Remove the short ribs, skim any excess fat from the surface of the sauce, and discard the thyme sprigs and bay leaf. Slice the ribs if desired, spoon the glossy sauce over them, and serve with mashed potatoes, polenta, or crusty bread.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

15g

Fat

35g

Fiber

2g