Braised Short Ribs with Red Wine and Rosemary

These red wine-braised beef short ribs are tender, flavorful, and perfect for cozy nights—served with a rich, savory sauce that pairs wonderfully with creamy mashed potatoes or polenta.

Ingredients:

• 4 bone-in beef short ribs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 1 bay leaf

Instructions:

Preheat the oven to 325°F (165°C). Season the short ribs generously with salt and pepper.

In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.

Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and bring to a boil, scraping up any browned bits from the bottom of the pot.

Return the short ribs to the pot, add the beef broth, rosemary, and bay leaf. Bring to a simmer, then cover and transfer to the oven.

Braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.

Serve the short ribs with the rich sauce over mashed potatoes or creamy polenta.