Description

This Braised Short Ribs recipe features tender, flavorful beef slow-cooked with a generous amount of garlic, tomatoes, and aromatic vegetables. The ribs are seared to develop a deep crust, then braised in a rich tomato and red wine sauce until meltingly soft. Finished with a bright lemony celery-garlic garnish, this dish offers a perfect balance of hearty and fresh flavors, ideal for an impressive dinner.

Ingredients

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Short Ribs and Seasoning

1 Tbsp. extra-virgin olive oil
8 pieces bone-in short ribs (4 to 5 lb. total)
Kosher salt, to taste
Freshly ground black pepper, to taste

Vegetables & Aromatics

3 heads garlic, halved crosswise, one clove reserved
1 yellow onion, halved and thinly sliced
4 carrots, cut into 2″ pieces
4 stalks celery, cut into 2″ pieces, plus leaves for garnish

Liquids & Flavorings

1/4 cup tomato paste
2 dried bay leaves
1 28-oz. can whole peeled tomatoes
2 cups beef broth
1 cup red wine
1 Tbsp. lemon juice
1 tsp. lemon zest

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Instructions

Preheat and Sear: Preheat the oven to 300°F. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs generously with kosher salt and freshly ground black pepper. Add the ribs to the pot, working in batches if necessary to avoid overcrowding, and sear until deeply browned on all sides, about 2 minutes per side. Remove the short ribs and set aside on a plate.
Sauté Vegetables and Garlic: Pour off all but 2 tablespoons of fat from the pot. Add the halved garlic heads, cut side down, and cook undisturbed until golden brown, about 1 minute. Add the sliced onion, carrots, and celery, seasoning with salt and pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and bay leaves, cooking until the paste darkens slightly around the edges of the pot, about 2 minutes.
Add Tomatoes and Liquids: Add the whole peeled tomatoes along with their juices, breaking up the tomatoes by hand as you add them to the pot. Stir to combine. Pour in the beef broth and red wine, then bring the mixture to a boil. Nestle the seared short ribs among the vegetables, ensuring they are partially submerged in the liquid.
Braise in the Oven: Cover the pot and transfer it to the preheated oven. Bake for 3 to 3½ hours, stirring and flipping the short ribs halfway through the cooking time to ensure even braising. The meat should become very tender and nearly fall off the bone. The short ribs can be prepared up to three days in advance and refrigerated; reheat gently over medium heat before serving.
Prepare Garnish and Serve: Just before serving, finely chop the reserved garlic clove along with the celery leaves and place them in a small bowl. Add the lemon juice and lemon zest, season with salt and pepper, and toss to combine. Serve the braised short ribs with the vegetables and sauce, topped with the fresh celery and garlic garnish for a bright finish.

Notes

Use a heavy-bottomed Dutch oven or braiser to ensure even heat distribution during browning and braising.
Breaking up the tomatoes by hand helps integrate them better into the sauce.
Adjust seasoning with salt and pepper at the end, since the broth and other ingredients already add some saltiness.
Reheating the braised ribs the next day can deepen flavor and improve tenderness.
The lemon-celery garnish adds freshness and cuts through the rich sauce beautifully.

Nutrition

Serving Size: 1 serving (approximately 1 short rib with vegetables and sauce)
Calories: 550 kcal
Sugar: 7 g
Sodium: 600 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 140 mg