Tender melt-in-your-mouth beef short ribs are juicy and flavorful, slow-cooked to perfection with rich broth, herbs, and deep savory flavor.

3 lbs beef short ribs

2 tbsp olive oil

1 small onion, chopped

3 cloves garlic, minced

2 cups beef broth

1 cup red wine

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tsp dried thyme

1 tsp rosemary

1 bay leaf

Salt and black pepper to taste

2 carrots, chopped

2 celery stalks, chopped

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1. Preheat oven to 325°F.

2. Season short ribs generously with salt and black pepper.

3. Heat olive oil in a large Dutch oven over medium-high heat.

4. Sear short ribs on all sides until browned, then remove and set aside.

5. Add onion, carrots, and celery to the pot and cook until softened.

6. Stir in garlic and cook for 1 minute.

7. Add tomato paste and cook for another minute.

8. Pour in red wine and scrape up browned bits from the bottom.

9. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.

10. Return short ribs to the pot, ensuring they are mostly submerged.

11. Cover and transfer to oven.

12. Braise for 2 1/2 to 3 hours until meat is tender and falling off the bone.

13. Remove bay leaf before serving.

14. Serve ribs with sauce spooned over the top.

Use bone-in short ribs for best flavor.

Low and slow cooking creates the most tender texture.

You can substitute red wine with additional beef broth.

Skim excess fat from the sauce before serving if desired.

Serve with mashed potatoes, polenta, or crusty bread.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.