Slow-cooked with vegetables, herbs and a cup of red wine, these braised short ribs will have your guests salivating.

This Braised Short Rib is Nothing Short of Delicious by Evite

Prep Time: 15 min     Cook Time: 1 hr 30 min     Total Time: 1 hr 45 min     Yield: 8 servings


  • 8 beef short ribs
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 4 carrots, peeled and chopped into 1-inch pieces
  • 4 celery stalks, chopped into 1-inch pieces
  • 1/2 large onion, chopped into 1-inch pieces
  • 2 tablespoons tomato paste
  • 4 large whole cloves of garlic, peeled
  • 1 cup red wine
  • 2 cups low-sodium chicken broth
  • 3 rosemary sprigs
  • 3 thyme sprigs
  • 1 bay leaf
  • Fresh parsley, chopped for garnish


  • 1

    Generously season the short ribs on all sides with salt and pepper.

  • 2

    Heat a large heavy-bottom pot (Dutch oven) over medium-high heat. Add oil and, once the oil is hot, evenly brown the short ribs on all sides. Remove from the pot and set aside.

  • 3

    Add the carrots, celery, onion, tomato paste and garlic to the pot. Stir to combine and sprinkle with a pinch of salt and pepper. Sweat for 2-3 minutes or until the onions are tender and translucent.

  • 4

    Add the short ribs back to the pot and pour in wine and broth. Add the rosemary, thyme and bay leaf. Bring to a boil, then reduce to a gentle simmer on low heat. Cover with a lid and cook for 1 1/2 to 2 hours or until the meat is tender and easily removed from the bone.

  • 5

    Serve warm garnished with fresh chopped parsley.