These Local Farm Beef Short Ribs are tender, juicy, and slow-cooked to perfection with rich, savory flavors — a true comfort classic that melts in your mouth! 🥩🍖🔥
you will need
2–3 lbs (1–1.5 kg) beef short ribs, bone-in
Salt & pepper to taste
2 tbsp olive oil
1 large onion, sliced
3 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, adds depth)
2 tbsp tomato paste
2 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
2 carrots, chopped
2 celery stalks, chopped
instructions
Preheat oven to 160°C (320°F). Pat ribs dry and season generously with salt and pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown ribs on all sides, about 3–4 minutes per side. Remove and set aside.
In the same pot, sauté onion, garlic, carrots, and celery until softened (5–7 minutes). Stir in tomato paste and cook 1–2 minutes.
Pour in red wine (if using) and beef broth. Scrape up browned bits from the bottom. Add thyme and bay leaves.
Return ribs to the pot, nestling them into the liquid. Cover and transfer to the oven.
Braise for 2.5–3 hours, or until ribs are fork-tender and falling off the bone.
Remove ribs and strain sauce if desired. Reduce sauce on the stovetop for a thicker glaze.
Serve ribs with the rich braising sauce alongside mashed potatoes, roasted veggies, or creamy polenta — indulgent, hearty, and unforgettable!