Name: Tender Boneless Beef Short Ribs in Luxurious Wine Sauce
Ingredients: 2 pounds boneless beef short ribs; Salt and pepper to taste; 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2 cups red wine (such as Cabernet Sauvignon or Merlot); 2 cups beef broth; 2 tablespoons tomato paste; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1 bay leaf; 2 tablespoons chopped fresh parsley (for garnish)

Description

These tender boneless beef short ribs are slow-cooked in a rich red wine sauce, resulting in a melt-in-your-mouth meal that’s perfect for any occasion.

Ingredients

Scale

2 pounds boneless beef short ribs
Salt and pepper to taste
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 cups red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 bay leaf
2 tablespoons chopped fresh parsley (for garnish)

Instructions

Preheat the oven to 325°F (160°C).
Season the short ribs generously with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 8 minutes. Remove the short ribs and set aside.
In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Add the red wine to the pot and scrape any browned bits from the bottom. Bring to a simmer and reduce by half, about 10-15 minutes.
Stir in the beef broth, tomato paste, thyme, and bay leaf. Return the short ribs to the pot, making sure they are submerged in the liquid.
Cover the pot and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are tender and easily shred with a fork.
Remove the pot from the oven and let it cool slightly. Discard the bay leaf and skim off any excess fat from the surface.
Serve the short ribs with the sauce spooned over the top, garnished with fresh parsley.

Notes

For extra flavor, marinate the short ribs in red wine and herbs overnight before cooking.
Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 3
Sodium: 500
Fat: 35
Saturated Fat: 12
Carbohydrates: 10
Fiber: 2
Protein: 55
Cholesterol: 150

Keywords: tender beef short ribs, braised short ribs, red wine sauce, easy short ribs recipe, beef short ribs braised, comfort food