These short ribs are a hit every time- and I love dinners that you can make early and leave in the oven until dinner time. Pair this great dish with some Yukon gold mashed potatoes and you’re good to go!
- Olive oil
- 1 1/2-2 1/2 lbs beef short ribs
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 1 cup red wine
- 5-6 garlic cloves, minced
- Several sprigs of thyme or 1/2-1 teaspoon dried thyme
- 1 bay leaf
- 2 cups beef broth
- 14 oz diced tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tbsp tomato paste
Preheat the oven to 350 F. Heat a couple tablespoons of olive oil in a Dutch oven over medium heat. Remove any bones from the short ribs, season with salt and pepper and brown in the pan. Once the meat is browned, remove it from the pan and set aside. Sauté the onions and carrots in the pan for about 5 minutes with a splash of the wine to deglaze. Add the garlic, thyme and bay leaf and stir for one minute. Add the beef broth, the rest of the wine, and the tomatoes. In a small bowl, stir together the balsamic vinegar, brown sugar and tomato paste, then add to the pot. Add the short ribs to the pot and bring to a boil. Cover and place in the oven, then cook for 2 1/2 hours. Once the ribs are done cooking, you can serve as is, or remove the meat and vegetables from the pan and reduce the broth to make a gravy. Enjoy!