Bone Broth Braised Short Ribs
These bone broth-braised short ribs are slow-cooked to perfection, resulting in tender, juicy meat that falls off the bone.
3 lbs beef short ribs
2 cups beef bone broth
1 cup red wine (optional)
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Sear the Short Ribs: Heat olive oil in a Dutch oven over medium-high heat. Season ribs with salt, pepper, and paprika. Sear until browned (3-4 minutes per side). Remove and set aside.
Sauté the Vegetables: In the same pot, add onions, carrots, celery, and garlic. Sauté for 5 minutes. Stir in tomato paste and cook for another minute.
Deglaze the Pot: Pour in red wine (if using) and scrape up browned bits. Let it reduce for 2-3 minutes.
Slow Cook: Add beef bone broth, rosemary, thyme, and bay leaf. Return short ribs to the pot.
Oven: 325°F (163°C) for 2.5-3 hours
Slow Cooker: Low for 6-8 hours
Instant Pot: Pressure cook on high for 50 minutes, then natural release for 15 minutes
Finish & Serve: Remove herbs and bay leaf. Skim excess fat. Serve with mashed potatoes, polenta, or rice.