TCC Braised Beef Short Ribs
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TCC Braised Beef Short Ribs
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Author:
TCC Team
Rich & Tender Braised Beef Short Ribs
Slow-cooked to perfection, our Braised Beef Short Ribs are the definition of comfort food. Made with TCC beef short ribs, this dish transforms a humble cut into fall-off-the-bone, flavor-packed goodness. A deep, savory sauce infused with aromatics and red wine (or broth) makes every bite rich and satisfying.
Serve over mashed potatoes, polenta, or buttery noodles for the ultimate cozy meal. Whether for a special gathering or a hearty family dinner, these short ribs are always a showstopper.
Ingredients
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4-6 bone-in TCC beef short ribs
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2 tablespoons olive oil
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Salt and freshly ground black pepper
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1 medium onion, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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4 garlic cloves, minced
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2 tablespoons tomato paste
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2 cups red wine (such as Cabernet Sauvignon)
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4 cups beef broth (low sodium)
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 bay leaves
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1 tablespoon Worcestershire sauce
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1 tablespoon balsamic vinegar
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1 tablespoon brown sugar (optional, for a touch of sweetness)
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Fresh parsley, chopped (for garnish)
Directions
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with paper towels, then season generously with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Once hot, add the short ribs in batches, ensuring they are not overcrowded. Brown them on all sides, about 4-5 minutes per side. Remove the ribs and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat for about 5-7 minutes, or until the vegetables soften and begin to brown.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly.
Return the short ribs to the pot. Add the beef broth, rosemary, thyme, bay leaves, Worcestershire sauce, balsamic vinegar, and brown sugar (if using).
Bring the mixture to a simmer, then cover the pot with a lid.
Transfer the pot to the preheated oven and braise the short ribs for about 2.5 to 3 hours, or until the meat is tender and falling off the bone. Check the pot occasionally, adding more broth or wine if the liquid level gets too low.
Once the ribs are tender, remove the pot from the oven. Discard the bay leaves and herb sprigs. You can also skim any excess fat from the surface of the braising liquid if desired.
To serve, place the short ribs and spoon some of the braising liquid and vegetables over the top.
Serve the braised short ribs over mashed potatoes