Beef short ribs, rich, meaty, tender and so delicious. A slow braise in wine, aromatics and herbs yields short ribs that are fall off the bone tender, like buttah!! Serve with mashed potatoes or polenta for a stick to your ribs warm comforting meal that is prepared in one pan for easy clean up. Here’s how to make these amazing ribs!

Braised Short ribs

6-8 bone in beef short ribs

1 large stalk celery chopped

1 large carrot chopped

1/2 yellow onion chopped

1 shallot chopped

2 cloves garlic smashed and peeled

3/4-1 bottle good red wine

1 dried bay leaf

2 sprigs fresh thyme

3 tbs tomato paste

2 tsp flour in 2 tbs water to create a slurry

salt and pepper to taste

olive oil

Heat olive oil in braiser or dutch oven. Salt and pepper the short ribs and sear on high heat until nicely browned. Remove and set aside, reduce heat to med-high and add the onion, celery and carrot. Saute until tender, add the garlic and tomato paste, continue to saute until slightly caramelized. Place short ribs and any juices back in the pan, pour in the wine, enough to half way cover the short ribs, you don’t want them completely submerged. Add the thyme sprigs and bay leaf and place in 325 degree oven with lid on for 4-5 hours. The short ribs should be so tender the bone falls off and you can literally cut with a spoon. If you feel the sauce is too thin remove short ribs and on the stove top add the slurry whisking while cooking on medium heat. Serve over mashed potatoes or polenta spooning sauce over the meat. Enjoy!

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