Red Wine–Braised Beef Short Ribs with Rustic Herb Jus

Treat yourself to a comforting, restaurant-quality meal with these slow-braised beef short ribs. Richly seared and gently cooked in a flavorful blend of red wine, beef stock, and fresh herbs, the ribs become incredibly tender while the braising liquid transforms into a luxurious rustic herb jus. Perfect for special occasions or cozy family dinners, this dish pairs beautifully with mashed potatoes, creamy polenta, or roasted vegetables.

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 3 cups beef stock
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon butter (optional, for finishing)

Instructions

1. Preheat your oven to 325°F (165°C).
2. Pat the beef short ribs dry with paper towels and season evenly with the kosher salt and black pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until a deep golden-brown crust forms. Transfer the ribs to a plate and set aside.
4. Add the onion, carrots, and celery to the same pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
5. Stir in the minced garlic and tomato paste. Cook for about 1 minute, allowing the flavors to develop.
6. Pour in the red wine and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the pot. Let the wine simmer for approximately 5 minutes to reduce slightly.
7. Add the beef stock, rosemary, thyme, and bay leaves. Stir to combine.
8. Return the short ribs to the pot, ensuring they are mostly covered by the liquid.
9. Cover the Dutch oven with its lid and place it in the preheated oven. Braise for about 3 hours, or until the meat is exceptionally tender and easily pulls away from the bone.
10. Carefully remove the short ribs from the pot. Strain the cooking liquid if a smoother sauce is desired.
11. Bring the sauce to a gentle simmer on the stovetop and cook until slightly reduced and thickened. For extra richness and shine, whisk in the butter just before serving.
12. Serve the short ribs over mashed potatoes, creamy polenta, or roasted vegetables, generously spooning the herb-infused jus over the top.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 35 minutes
• Servings: 6
• Calories: Approximately 690 kcal per serving

Serving Tip

For the best flavor, prepare the dish a day ahead and refrigerate overnight. The flavors deepen beautifully, making the short ribs even more delicious when reheated.