Beef Short Rib Entree


  • 2 lbs beef short ribs, bone-in
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon all-purpose flour


  1. Preheat the oven to 325°F.

  2. Season the beef short ribs generously with salt and pepper.

  3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 2-3 minutes per side. Remove from the pot and set aside.

  4. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until softened.

  5. Add the garlic and sauté for an additional minute.

  6. Stir in the beef broth, red wine, thyme, rosemary, bay leaves, tomato paste, and flour. Bring the mixture to a simmer, stirring to combine.

  7. Return the beef short ribs to the pot, making sure they are submerged in the liquid.

  8. Cover the pot with a lid and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is tender and falling off the bone.

  9. Remove the pot from the oven and let it rest for a few minutes.

  10. Serve the beef short ribs hot, spooning the braising liquid over the top as a sauce.

Enjoy the melt-in-your-mouth flavor of these delicious beef short ribs, which are sure to be a hit with your family and friends.