Description
Deeply browned short ribs slow-braised in red wine, beef broth, and fresh rosemary until the meat falls from the bone. The sauce is rich and savory with a soft herbal note and a hint of brightness from a quick rosemary-garlic-lemon gremolata added right before serving. It’s an easy weekend meal that tastes like it came from a restaurant kitchen.
Equipment
- 6-quart Dutch oven or heavy oven-safe pot with lid
- Tongs
- Wooden spoon
- Fine-mesh strainer (optional)
- Small bowl for gremolata
Ingredients
- 3 pounds bone-in beef short ribs (about 6 pieces)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons neutral oil (canola or avocado)
- 1 large yellow onion, diced
- 2 medium carrots, diced (optional, adds sweetness)
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine (Cabernet Sauvignon or Merlot)
- 3 cups beef broth (low sodium preferred)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
For finishing (optional but recommended)
- 1 teaspoon balsamic vinegar
- 1 teaspoon brown sugar (balances acidity)
For rosemary-garlic-lemon gremolata (original element)
- 1 tablespoon finely chopped fresh rosemary
- 1 small clove garlic, finely grated
- Zest of 1 lemon
- 1 tablespoon olive oil
- Pinch of sea salt
Instructions
- Season the meat. Pat the short ribs dry with paper towels. Sprinkle evenly with salt and pepper on all sides. Let sit while you prepare the aromatics.
- Sear deeply. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, turning with tongs until each side is dark brown, about 2–3 minutes per side. Transfer to a plate.
- Build the base. Reduce the heat to medium. Add the onion and carrot to the same pot. Cook until softened, 5–6 minutes, scraping up any browned bits. Stir in the garlic and tomato paste. Cook 2 minutes until the paste darkens slightly.
- Deglaze and reduce. Pour in the red wine, scraping the bottom of the pot. Simmer until reduced by about half, 5–7 minutes.
- Add broth and herbs. Stir in the beef broth, rosemary, thyme, and bay leaf. Return the short ribs to the pot, nestling them so they’re mostly submerged. Bring the liquid just to a gentle simmer.
- Braise. Cover the pot and transfer to a preheated oven at 300°F (150°C). Cook for 2¾–3¼ hours, until the meat is fork-tender and easily pulls from the bone.
- Finish the sauce. Remove the short ribs to a plate. Discard the herbs. Simmer the liquid on the stovetop until slightly thickened, 10–15 minutes. If using, stir in the balsamic vinegar and brown sugar to round out the flavor. Adjust salt and pepper to taste.
- Make the gremolata. In a small bowl, mix the chopped rosemary, garlic, lemon zest, olive oil, and a pinch of salt.
- Serve. Spoon the sauce over the short ribs and top with a small pinch of the gremolata right before serving.
Notes
Serving Suggestions
Serve over creamy mashed potatoes, polenta, or buttered egg noodles. The sauce also pairs beautifully with roasted root vegetables or crusty bread.
Storage
Cool completely and refrigerate in an airtight container up to 3 days. Flavor improves overnight. Reheat gently on the stove over low heat until warmed through.
Freezer Instructions
Freeze cooled short ribs with sauce up to 2 months. Thaw overnight in the refrigerator before reheating.
Notes
This recipe keeps the traditional red wine and rosemary foundation found in most classic versions but adds a fresh rosemary-garlic-lemon gremolata at the end. That tiny bit of brightness cuts through the richness of the sauce and makes the flavors come alive without changing the comforting base. The gremolata doesn’t appear in the top ranked recipes, but it feels natural here—like something a restaurant cook would do just before plating.
Nutrition
- Serving Size: 1 Serving
- Calories: 580 per serving
