---

Slow-braised, melt-in-your-mouth comfort in every bite — wrapped in a rich red wine gravy with hearty vegetables.

If you’re looking for the ultimate cozy dinner, braised beef short ribs are where it’s at. These fall-off-the-bone ribs are seared to perfection, nestled into a pot of aromatic vegetables, red wine, and herbs, then slow-cooked until fork-tender in a deeply savory gravy. Whether you’re feeding guests or just treating yourself to a rustic, restaurant-worthy meal — this one delivers every time.

---

Ingredients

For the ribs and braise:

• 3–4 lbs beef short ribs, bone-in
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into large chunks
• 3 celery stalks, chopped
• 2 tbsp tomato paste
• 1 cup red wine (cabernet or merlot works well)
• 3 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Optional (for thickening the gravy):

• 2 tbsp flour
• 1/4 cup cold water

To finish:

• 2 tbsp fresh parsley, chopped

---

Instructions

1. Preheat and Prep
Preheat your oven to 325°F (165°C).
Generously season short ribs with salt and pepper on all sides.

2. Sear the Ribs
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the short ribs until beautifully browned on all sides, about 3–4 minutes per side. Remove and set aside.

3. Sauté the Veggies
In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.

4. Build the Base
Stir in the garlic and tomato paste, cooking for 1–2 minutes until fragrant and deep red.
Deglaze the pot with red wine, scraping up all the delicious browned bits from the bottom. Let simmer for 3 minutes.

5. Braise
Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves.
The liquid should mostly cover the ribs.

Bring to a gentle simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fall-apart tender.

6. Finish the Gravy
Remove the ribs and vegetables from the pot. Discard the herb stems and bay leaves.
(Optional) Skim off excess fat. If you prefer a thicker gravy, whisk 2 tbsp flour with 1/4 cup cold water, stir into the pot, and simmer until thickened.

7. Serve and Garnish
Return the ribs and vegetables to the pot to warm through.
Serve hot, spooning that glorious gravy over the top, and sprinkle with fresh parsley.

---

Serving Suggestions:

• Creamy mashed potatoes or buttery polenta make the perfect base
• Crusty bread to mop up every last drop
• A glass of that red wine you used in the pot — cheers!

---

Make-Ahead Friendly

This dish actually tastes even better the next day, making it ideal for meal prep or entertaining. Simply reheat gently and enjoy the deeper flavors!

---

Total Time: 3.5 hours
Servings: 4–6
Comfort level: 100/10

---