09/27/2025
We might have a special coming up soon 👀
🍖 Braised Rib cut Short Ribs
Ingredients
4–5 lbs beef short ribs
Salt & pepper to taste
2 Tbsp olive oil
1 large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
2 Tbsp tomato paste
2 cups beef broth
1 cup red wine (or extra broth)
2 sprigs fresh thyme
2 sprigs rosemary
2 bay leaves
Instructions--
Season & Sear:
Pat ribs dry and season generously with salt and pepper.
Heat olive oil in a heavy skillet or Dutch oven, sear ribs on all sides until browned. Remove and set aside.
Build the Base:
In the same pan, sauté onion, carrots, celery until softened (5–7 minutes).
Add garlic and tomato paste, cook 1–2 minutes.
Deglaze:
Pour in red wine, scraping up browned bits. Simmer 3–4 minutes.
Braise:
Add beef broth, thyme, rosemary, and bay leaves. Return ribs to the pot.
Cover and transfer to a 325°F oven (or crockpot on Low). Cook 2.5–3 hours until ribs are fork-tender.
Finish & Serve:
Remove herbs and bay leaves. Serve ribs with the rich sauce over mashed potatoes, polenta, or rice.
🌟 Pro Tips
For deeper flavor, marinate ribs overnight in wine, garlic, and herbs before cooking.
If you want a thicker sauce, reduce the liquid on the stove after braising.