Go Back
Print
Oven Braised Short Ribs
Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
 
Course: Main Course
Cuisine: American
Ingredients
  • 8 ounces bacon chopped
  • 5 pounds bone-in beef short ribs cut crosswise into 2" pieces
  • 1/4 cup all-purpose flour
  • kosher salt and freshly ground black pepper
  • 2 large sweet onions chopped
  • 5 medium carrots peeled and chopped
  • 5 celery stalks chopped
  • 1/4 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 750-milliliter bottle dry red wine (preferably cabernet sauvignon)
  • 4 cups beef stock
  • 1 14 1/2-ounce can petite diced tomatoes
  • 12 cloves garlic
  • 8 sprigs fresh thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 bay leaves
Instructions
  1. Preheat oven to 350°F. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon, reserving bacon drippings. Toss short ribs with flour and season with salt and pepper. Working in 2 batches, brown short ribs in bacon drippings on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

  2. Add onions, carrots, and celery and cook over medium-high heat, stirring often, 5 minutes or until onions begin to brown. Add brown sugar and tomato paste and cook 2 minutes, stirring constantly.


  3. Stir in wine, scraping up all brown bits from the bottom of the pot, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer 25 minutes or until wine is reduced by half. Add stock, tomatoes with their juice, garlic, herbs and reserved bacon and bring to a boil over high heat. Cover and transfer to oven.


  4. Bake 2 to 2 1/2 hours until short ribs are very tender. Transfer short ribs to a platter. Remove herbs and bay leaf from sauce; spoon fat from surface of sauce and discard. Serve in shallow bowls over creamy polenta or mashed potatoes.