Description
A rich and comforting dish featuring tender short ribs slow-cooked in a flavorful sauce, perfect for cozy nights or gatherings.
Ingredients
- 2 lbs short ribs
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Olive oil for cooking
- Fresh herbs (like thyme or parsley) for garnish
- Pasta or polenta for serving
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, then remove them and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add the short ribs back to the pot along with the crushed tomatoes, red wine, beef broth, bay leaves, salt, and pepper.
- Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C) or continue cooking on low heat on the stovetop for about 3 hours, until the meat is tender and falls off the bone.
- Remove the bay leaves, shred the meat, and mix it back into the sauce.
- Serve over cooked pasta or polenta and garnish with fresh herbs.
Notes
Choose well-marbled short ribs for richer flavor and tenderness. Feel free to adjust the vegetables or add spices according to taste.