Indulge in the rich flavors of these savory and tender wonderful short ribs. Slow-cooked to perfection, these melt-in-your-mouth ribs are packed with a delightful combination of spices and aromatics. The meat is incredibly tender and juicy, making it a perfect comfort food for special occasions or weeknight dinners. Serve these delicious short ribs with mashed potatoes or creamy polenta for a complete and satisfying meal.
Ingredients
- 3 pounds beef short ribs
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 cup red wine
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Directions
- Preheat the oven to 325°F (165°C).
- In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat.
- Season the short ribs with salt and pepper and sear them in the pot until browned on all sides. Remove the ribs and set them aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Pour in the beef broth, red wine, soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, dried thyme, and add the bay leaf. Stir well to combine.
- Return the seared short ribs to the pot, making sure they are submerged in the liquid.
- Cover the pot with a lid and transfer it to the preheated oven.
- Bake for approximately 3 hours or until the meat is fork-tender and easily pulls away from the bones.
- Once cooked, carefully remove the short ribs from the pot and set them on a platter.
- Optional: Strain the cooking liquid and return it to the pot, skimming off any excess fat. Simmer the liquid on the stovetop until it thickens into a delicious sauce.
- Serve the short ribs with the cooking liquid/sauce on top and garnish with fresh herbs if desired.
