Description
Tender braised short ribs are served over garlic crostini for a hearty, flavorful dish that’s perfect for a cozy dinner.
Ingredients
Scale
- 4 pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 baguette, sliced into 1/2-inch rounds
- 2 cloves garlic, halved
- 2 tablespoons butter
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 325°F.
- Season short ribs generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs in batches until browned on all sides, about 4 minutes per batch. Transfer to a plate.
- Add onion, carrots, celery, and minced garlic to the pot. Cook until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Pour in red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until reduced by half, about 5 minutes.
- Add beef broth, thyme, rosemary, and bay leaf. Return ribs to the pot, nestling them into the liquid.
- Cover and transfer to oven. Braise for 2 1/2 to 3 hours, until meat is very tender.
- While ribs braise, make the crostini. Arrange baguette slices on a baking sheet. Toast in the oven at 350°F for 8-10 minutes, until golden. Rub each slice with the cut side of a garlic clove.
- When ribs are done, remove from oven. Transfer ribs to a platter. Skim fat from the cooking liquid. Discard herb sprigs and bay leaf. Season sauce to taste.
- Serve short ribs over garlic crostini, spooning sauce over the top. Garnish with fresh parsley.
Notes
For extra richness, you can add a tablespoon of butter to the sauce before serving. The ribs can be made a day ahead and reheated.
Nutrition
- Calories: 650 kcal
- Sugar: 5 g
- Fat: 45 g
- Carbohydrates: 20 g
- Protein: 35 g