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Braised Beef Short Rib

Prep Time:

15 minutes

Bake Time:

3 hours

Total Time:

3.5 hours


4 servings




  • 4 beef short ribs , about ½ pound each 

  • Salt and pepper, to taste

  • 4 garlic cloves, crushed 

  • 1 large onion, chopped 

  • 2 celery ribs, chopped 

  • 3 rainbow carrots, chopped 

  • 3 tablespoons tomato paste 

  • 2 cups red wine

  • 2 cups beef stock, low sodium

  • 2 sprigs thyme

  • 1 teaspoon dried crushed rosemary 

  • 2 bay leaves

Tools Needed

Dutch Oven

Immersion Blender

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  1. Preheat oven to 325°F. 

  2. Generously season all sides of the short ribs with salt and pepper.

  3. In a 5 quart heatproof dutch oven, heat a large drizzle of olive oil over high heat. Add short ribs and brown on all sides. Then, remove the short ribs and set aside.

  4. Reduce heat to medium, and add onion and garlic. Cook until onions are soft and translucent.

  5. Add carrots and celery. Cook, stirring occasionally, until carrots are tender.

  6. Mix-in tomato paste, until vegetables are coated. Then add beef broth, wine, and herbs. Stir constantly until tomato paste has dissolved.

  7. Place the short ribs back into the dutch oven, submerging them into the vegetables. Cover with heatproof lid.

  8. Bake short ribs in the oven for about 3 hours, or until the meat is fork-tender.

  9. Carefully remove the short ribs from the dutch oven, bone-in, and set aside, covered to keep warm. 

  10. Take out the bay leaves and thyme sprigs from the vegetable mixture. Use an immersion blender to blend the vegetables and wine-broth into a smooth sauce.

  11. Plate the short ribs and spoon the sauce over top before serving. Enjoy!

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