Fall-Off-The-Bone Short Rib Recipe

This short rib recipe yields tender, fall-off-the-bone meat in a rich, flavorful sauce. It’s perfect for a special occasion or a cozy night in. The best part? It’s surprisingly easy to make!

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste

How to Make

1. Preheat your oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
4. Reduce the heat to medium and add the diced onion to the pot. Cook until the onion is softened and lightly browned, about 5 minutes.
5. Add the minced garlic to the pot and cook for 1 minute, until fragrant.
6. Add the red wine, beef broth, tomato paste, thyme, rosemary, and bay leaf to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
7. Return the short ribs to the pot and bring the sauce to a simmer.
8. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 1/2 to 3 hours, until the meat is tender and falls off the bone.

Tips and Serving Ideas

Serve the short ribs with mashed potatoes, roasted vegetables, or a side of creamy polenta. You can also make the recipe ahead of time and refrigerate or freeze it for later use.

Reheating Instructions

To reheat the short ribs, simply thaw them overnight in the refrigerator and then reheat them in the oven at 300°F (150°C) until warmed through.

Enjoy your delicious, fall-off-the-bone short ribs!