Garlic and Rosemary Braised Short Ribs
Ingredients
- 4 bone-in beef short ribs
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 cup dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp butter (optional, for richness)
Instructions
- Preheat the Oven
- Set your oven to 325°F (165°C).
- Season and Sear the Ribs
- Generously season the short ribs with salt and black pepper.
- Heat olive oil in a Dutch oven or oven-safe skillet over medium-high heat.
- Sear the short ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Remove from the pan and set aside.
- Sauté Aromatics
- In the same pot, add the chopped onion and smashed garlic cloves. Sauté for about 5 minutes until soft and fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Deglaze with Wine
- Pour in the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
- Add Broth and Rosemary
- Pour in the beef broth and add the rosemary sprigs. Stir to combine.
- Return the short ribs to the pot, arranging them bone-side down.
- Braise Until Tender
- Bring the liquid to a gentle simmer, cover with a lid, and transfer the pot to the oven.
- Cook for 2.5 to 3 hours until the meat is fall-apart tender.
- Finish and Serve
- Remove the short ribs from the pan. If desired, whisk in butter to create a silky sauce.
- Spoon the sauce over the ribs and garnish with fresh rosemary. Serve warm.
Enjoy these incredibly tender, flavor-packed short ribs with mashed potatoes, polenta, or crusty bread!