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Slow-Braised Short Ribs with Vegetables and Herbs

Melt-in-Your-Mouth Slow-Braised Short Ribs with Herbs and Vegetables
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This slow-braised short ribs recipe is rich, tender, and full of herb scent. The meat falls off the bone and the sauce tastes deep and cozy.

Ingredients

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  • 4–5 lb bone-in beef short ribs (English cut)
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp black pepper
  • 2–3 tbsp flour (optional, for light dredge; skip for gluten-free)
  • 2–3 tbsp olive oil or neutral oil
  • 1 large onion, diced
  • 3 carrots, cut into 1-inch pieces
  • 2 celery stalks, chopped
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine (or extra broth)
  • 3 cups beef broth (low-sodium)
  • 2–3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1–2 tbsp balsamic vinegar or red wine vinegar (finish)
  • Optional add-ins: 8 oz mushrooms, quartered; 1 parsnip, chopped; 1 tbsp soy sauce or Worcestershire for depth

Instructions

  1. Heat the oven to 300°F (150°C). Pat the short ribs dry. Season all sides with salt and pepper. Lightly dust with flour if using.
  2. Warm a large Dutch oven over medium-high heat. Add oil. Sear ribs on all sides until deep brown, about 10–12 minutes total. Work in batches. Set ribs aside.
  3. Pour off excess fat, leaving about 2 tbsp. Add onion, carrot, and celery. Cook 5–7 minutes, stirring, until softened and lightly browned. Add garlic; cook 1 minute.
  4. Stir in tomato paste; cook 1 minute to darken. Add wine and scrape up brown bits. Simmer 2–3 minutes to reduce slightly.
  5. Add beef broth, thyme, rosemary, and bay leaves. Return ribs (and any juices) to the pot, meat side down. Liquid should come halfway up the ribs; add more broth if needed.
  6. Bring to a gentle simmer. Cover and transfer to the oven. Braise 2.5–3 hours, until ribs are very tender and pulling from the bone.
  7. Optional: In the last 60–75 minutes, add mushrooms or parsnips so they stay intact.
  8. Remove ribs and vegetables to a platter. Discard herb stems and bay leaves. Skim fat from the surface. Simmer the sauce on the stove 10–15 minutes to reduce. Stir in 1–2 tbsp vinegar. Taste and adjust salt and pepper.
  9. Serve ribs with vegetables and sauce. Top with parsley or gremolata.

Notes

Flavor improves on day two. For leftovers, cool and refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipesunfolded.com/slow-braised-short-ribs-with-vegetables-and-herbs/

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