Slow-Cooked Memories: A Beef Short Ribs Recipe to Remember

Name: Slow-Cooked Memories: A Beef Short Ribs Recipe to Remember
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: American
Ingredients: For the Ribs: 4 lbs beef short ribs (bone-in preferred); Salt and black pepper, generously; 2 tbsp olive oil; For the Braising Liquid: 1 onion, chopped; 3 carrots, chopped; 3 celery stalks, chopped; 4 garlic cloves, smashed; 2 tbsp tomato paste; 2 cups beef broth; more broth for the non-alcoholic version; 1 tbsp Worcestershire sauce; 2 bay leaves; 4 sprigs fresh thyme (or ½ tsp dried)

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Fall-off-the-bone beef short ribs slow-braised in red wine, garlic, and thyme until they collapse into fork-tender perfection. This is comfort food with a capital “C.”

3 hr 20 min

cook 3 hr

American

Ingredients

Instructions

Season u0026 Sear: Pat ribs dry and season heavily with salt and pepper. In a Dutch oven, sear ribs in olive oil until deeply browned on all sides. Remove and set aside.
Sauté Vegetables: In the same pot, sauté onion, carrot, and celery until softened. Add garlic and tomato paste. Cook until fragrant.
Deglaze: Pour in more broth(2 cups) and simmer until reduced by half.
Braise: Return ribs to pot. Add broth, Worcestershire, bay leaves, and thyme. Liquid should halfway cover ribs. Cover and bake at 325°F (160°C) for 2.5 to 3 hours.
Check u0026 Finish: Ribs are done when fork-tender. Optionally, reduce braising liquid on the stovetop until thick and glossy.
Serve: Pair with mashed potatoes, polenta, or buttered noodles. Sauce is gold—use it all.

Nutrition

Calories: 600 cal