Short Ribs become rich and tender after slow cooking with onions, red wine, rosemary and thyme - the perfect meal to spend a night in on date night.
Prep Time: 10 minutes Cook Time: 3 hours Total Time: 3 hours 10 minutes Total Servings: 2
2 Tablespoons olive oil
3 1/2 lbs. bone in short ribs *see note
Kosher salt and fresh cracked pepper
2 large sweet yellow onions, sliced
5 cloves garlic, minced
2 cups Cabernet Sauvignon (or other full bodied red wine)
2 cups beef broth
1 bay leaf
2 sprigs fresh rosemary
1 sprig fresh thyme
You can find short ribs in either flank or English style cuts (or a hybrid). Flank cuts are long and thin with several bones in each cut. English cuts have one long bone running alongside it. The cut you see pictured in this recipe is a hybrid flank with several bone pieces in a thick cut. You can ask your butcher for a specific type of cut, but either should work well for this recipe.
Preheat oven to 325 degrees.
Generously season the short ribs with fresh cracked pepper and Kosher salt, rubbing it over all sides. Heat the oil in a large dutch oven over medium high heat. Add the short ribs to the pan in a single layer and sear, leaving the ribs in place for several minutes before turning. Repeat on all sides. Remove the short ribs to a plate.
Drain off any excess fat from the pan, leaving 1 Tablespoon in the pan. Lower the heat to medium. Add the onions and saute until softened, 5-7 minutes. Add the garlic and saute an additional minute, until fragrant. Pour in the wine and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for an additional 5 minutes, or until reduced slightly.
Nestle the short ribs back in the pan, then pour in the beef broth. They should be just barely covered. Place the rosemary, thyme, and bay leaf in the liquid surrounding the beef.
Cover the pot and place in the oven. Bake for 2 1/2 to 3 hours or until beef is very tender. Remove from the oven and allow to rest before serving.
Optional but recommended: Place the pot in the fridge overnight. When you're ready to reheat, scrape off the hard layer of fat on top and discard. Reheat the beef in a 400-degree oven for 15-20 minutes or on the stove top over low heat. I recommend serving the beef with the liquid and onions over mashed potatoes, polenta, or egg noodles.
Hi there, friends! I'm Courtney from Neighborfood. On my blog, you’ll find real food made by a real person. I believe in using pure, glorious butter and the best local fruits and veggies I can find. I believe in lingering over dessert and getting geeked over a perfectly roasted head of broccoli. I believe in being adventurous in the kitchen, and occasionally paying the price with a big, fat fail. I’m learning as I go, and inviting you along for the ride.