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Savory Braised Short Ribs with Rich Tomato Sauce is a dish that embodies comfort food at its finest. With succulent, tender meat falling off the bone, enveloped in a luscious, tangy tomato sauce, this recipe is a favorite among food enthusiasts and home cooks alike. The slow cooking process allows the flavors to meld beautifully, resulting in a dish that is both hearty and satisfying.

Wine Braised Short Ribs

Indulge in the ultimate comfort food with our Savory Braised Short Ribs with Rich Tomato Sauce recipe. These succulent ribs are slow-cooked to perfection, resulting in tender meat bathed in a tangy tomato sauce that tantalizes the taste buds. Perfect for cozy family dinners or special occasions, this dish is sure to impress. Ready to elevate your cooking game? Click through to explore the full recipe and discover how to make this hearty meal at home!
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Ingredients
  

4 lbs bone-in beef short ribs

Salt and black pepper to taste

2 tablespoons olive oil

2 medium onions, diced

4 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (28 oz) crushed tomatoes

1 cup beef broth

2 tablespoons balsamic vinegar

2 teaspoons dried thyme

2 bay leaves

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Season the Ribs: Generously season the short ribs with salt and black pepper on all sides.

      Sear the Ribs: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set them aside.

        Sauté the Vegetables: In the same pot, add the diced onions, carrots, and celery. Cook for about 5-7 minutes until the vegetables are softened. Add the minced garlic and sauté for another minute until fragrant.

          Deglaze with Broth: Pour in the beef broth and scrape the bottom of the pot to incorporate any browned bits.

            Add Tomatoes and Seasoning: Stir in the crushed tomatoes, balsamic vinegar, dried thyme, and bay leaves. Mix well.

              Return Ribs: Nestle the seared short ribs back into the pot, ensuring they are submerged in the sauce.

                Braise Slow: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for about 2.5 to 3 hours until the ribs are fork-tender.

                  Finish and Serve: Once done, remove the pot from the oven and discard the bay leaves. Adjust seasoning with salt and pepper as needed.

                    Plate and Garnish: Serve the short ribs over a bed of mashed potatoes or polenta, spooning the sauce over top. Garnish with freshly chopped parsley.

                      Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 6