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Braised Beef Short Ribs Recipe - No Diets Allowed #Food #Foodie
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Braised Short Rib and Tomato Sauce

You can eat this with pasta, or with some hearty bread. This is a great recipe for a cold day. It cooks for hours in your oven, so your house is warm and soon your heart will be as well, when you start digging in this melt-in-your-mouth delicious dish.

Ingredients

  • 8 beef short ribs bone-in
  • 2 tablespoons olive oil
  • ¼ cup white wine such as pinot grigio or sauvignon blanc
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1 12 oz can tomato pureed
  • 1 28 oz can San Marzano tomatoes
  • Salt and pepper to taste

Instructions

  • Pre-heat oven to 250ºF.
  • Sprinkle salt and pepper over ribs, on both sides and rub them. Heat up 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. 
  • Add ribs to hot dutch oven and get a nice sear on all sides, flipping them over to brown on all sides. This will probably take about 10-20 minutes. Remove ribs to a plate and add ¼ cup white wine to deglaze the pan. Scrape the bits from the bottom of the pan. 
  • Once the wine has almost evaporated, lower the heat to medium and add onions and garlic to the pan. Add a little more oil also, if you find necessary and if your pan is too dry and the onions are sticking to the bottom. Cook for 4 minutes. 
  • Add the tomato paste and stir to combine. Add in the tomatoes and bring to a boil, add salt and pepper to taste, return ribs to the pan. Put the lid on and place the pot in the oven. Let it braise low and slow for 4-5 hours. I like to check at the 4-hour mark and see if it’s falling apart from the bones, trust me, you’ll know when it’s ready. 
  • Once you remove from the oven, let it cool for a little bit. Skim fat off with a ladle and then it will be ready to serve. A little pro-tip: this is great to make ahead because the flavors will develop overnight in the fridge and the fat will solidify on top, making it easy to remove it once cooled.
  • Variations: before adding the onions and garlic in, fry 4 oz of diced pancetta or bacon in the pan and then add the onions and proceed with the rest of the recipe.