Beef Short Ribs
"Fall-off-the-bone braised short ribs in a rich, beefy sauce — the Costco deli charges $25 for a pre-seasoned tray. Yours will be fork-tender and taste like you spent all day cooking. You did, but the oven did the work."
The Game Plan
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Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
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Heat olive oil in a large Dutch oven over high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches — don't crowd the pot. Remove and set aside.
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Reduce heat to medium. Add butter, onion, and carrots. Cook 5-6 minutes until starting to brown. Add garlic and tomato paste, stir for 2 minutes.
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Sprinkle flour over the vegetables, stir for 1 minute. Pour in red wine and scrape up all the browned bits. Simmer 2 minutes.
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Add beef broth, thyme, and bay leaves. Return short ribs to the pot — the liquid should come about halfway up the ribs.
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Cover and braise in the oven for 2.5-3 hours until the meat is fork-tender and pulling away from the bone.
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Remove ribs. Discard bay leaves and thyme stems. Skim fat from the surface of the sauce.
