Braised Short Ribs
Rich, decadent, and worth the patience.
Holiday short ribs are a dish that rewards time, care, and attention — just like choosing a meaningful quit date sets the stage for lasting success. Slow-braised to perfection, these tender, flavorful ribs remind us that planning, patience, and consistency yield the most satisfying results.
INGREDIENTS:
4–6 beef short ribs (about 3 lbs)
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Optional: 2 tablespoons flour for thickening sauce
DIRECTIONS:
Prep & sear: Pat short ribs dry and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
Sauté vegetables: Add onions, carrots, and celery to the pot. Cook 5–7 minutes until softened. Add garlic and tomato paste, stirring 1–2 minutes.
Deglaze & braise: Pour in red wine, scraping up browned bits. Add beef broth, herbs, and seared ribs. Bring to a simmer, cover, and transfer to a 325°F (165°C) oven.
Cook slowly: Braise for 2 ½ – 3 hours until ribs are fork-tender.
Finish & serve: Remove ribs and strain sauce if desired. Optional: whisk in flour to thicken. Serve ribs with rich sauce over creamy mashed potatoes or polenta.
Mindful Moment
As the ribs slowly cook, notice the transformation — tough meat becomes tender, simple ingredients develop deep flavor. It’s a reminder that patience and preparation in life, as in quitting or building new habits, create the most lasting and satisfying results.
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