Succulent Braised Beef Short Ribs Recipe Tastes Like It Was Delivered From Your Favorite Restaurant by Donna John

It seems like every nice restaurant these days has a short rib option on the menu. Short ribs are succulent, flavorful and a decadent dinner to eat out or make at home. This braised beef short ribs recipe in a red wine sauce really does taste like it was made in a restaurant.

Short ribs are a cut of beef known for their rich flavor. The ribs are from the same area on the cow that briskets are cut, but contain the rib bone. You can buy shorter short ribs or longer ones like I bought from my favorite meat market. Short ribs are usually braised or slow cooked.

To make this restaurant-quality, high-protein beef recipe you will need the following simple, gluten-free ingredients: beef short ribs, olive oil, fresh garlic, onion, celery, carrots, tomato paste, dry red wine, beef broth (you can use homemade beef broth but I chose to use canned), dried thyme and bay leaves. (Check out the health benefits of protein.)

Cooking Tip: Don't you hate it when you have to open a can of tomato paste and only need a tablespoon or two? Skip the cans and buy a tube of tomato paste. Keep it in the fridge and just squeeze out how much you need. No waste!

Serve these juicy, rich and tender beef short ribs for dinner with your favorite side dishes. You will need a side that you can drizzle the red wine sauce over, like mashed potatoes, roasted potatoes, rice or even a grain like quinoa. I served mine with a baked Yukon gold potato and a fresh salad with homemade honey mustard dressing.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours and 20 minutes
Total Time: 3 1/2 hours
Servings: 6

Ingredients

• 4 - 6 beef short ribs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 ribs celery, sliced
• 2 carrots, chopped
• 2 tablespoons tomato paste
• 2 cups dry red wine (I used Cabernet Sauvignon)
• 14 ounces (1 can) beef broth
• 1 teaspoon dried thyme
• 2 bay leaves

Here's how to make it: 

1. Season the short ribs all over with salt and black pepper. Heat the olive oil in a dutch oven or large pot with a lid. (I used my Le Creuset dutch oven.) Add the ribs and brown well on all side. (If your ribs are large, you may have to do this in two batches.)
   
2. Remove the short ribs to a plate.
   
3. Add the garlic, onion, celery and carrots to the pot. Cook, stirring often, until they soften a bit, about 5 minutes.
   
4. Add the tomato paste.
   
5. Cook, stirring, for about 1 minute.
   
6. Add the wine, beef broth, thyme and bay leaves. Stir to combine.
   
7. Nestle the ribs back into the pot.
   
8. Cover the pot and bake in a preheated 325-degree F oven for about 3 hours, or until ribs are tender.
   
9. Remove the ribs to a serving platter. Taste the broth and add salt and pepper to taste. You can serve the sauce chunky or puree it with an immersion blender. (I pureed it somewhat, leaving some of the vegetables whole.)
   
10. Ladle the red wine sauce over the ribs. Garnish with fresh herbs, if desired. Serve.
    
11. Store any leftovers in an airtight container in the fridge and reheat in the microwave. (I froze the leftovers for a quick dinner later.)
    

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