Braised short ribs are the epitome of comfort food, offering tender, succulent beef with rich flavors infused by slow cooking. The secret lies in low, slow braising that allows the connective tissue to melt into a luscious sauce.
Start with bone-in short ribs, generously seasoned with salt, pepper, and a touch of smoked paprika. Sear each rib in a heavy Dutch oven until deeply caramelized on all sides, creating layers of flavor. Remove the meat and sauté onions, carrots, and celery in the same pot until softened. Add garlic, tomato paste, and herbs like thyme and rosemary, cooking until aromatic. Deglaze with a bold red wine, scraping up browned bits from the pan.
Return the short ribs to the pot and add beef stock until ribs are partially submerged. Cover tightly and braise in the oven at 325°F (160°C) for 3–4 hours, or until the meat pulls easily from the bone. Skim excess fat and strain the braising liquid, reducing it over medium heat to a velvety sauce.
Serve the short ribs atop creamy polenta or buttery mashed potatoes. The combination of tender beef, deeply flavored vegetables, and concentrated braising sauce creates a dish worthy of special occasions. Pair with a bold Cabernet Sauvignon to complement the rich meatiness.
