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Slow-Braised Short Ribs with Vegetables and Herbs

Enjoy tender Slow-Braised Short Ribs with Vegetables and Herbs—rich, flavorful, and perfect for cozy dinners.

Ingredients

Scale
  • 4pounds bone-in beef short ribs (about8–10pieces)
  • 3 tablespoonsolive oil, divided
  • 1 ½ teaspoonssalt, divided
  • ¾ teaspoonblack pepper, divided
  • 2medium carrots, peeled and diced
  • 1large yellow onion, diced
  • 3celery stalks, diced
  • 4cloves garlic, minced
  • 3 tablespoonstomato paste
  • 4 cupslow-sodium beef broth
  • 2bay leaves
  • 2sprigs fresh thyme
  • 1sprig fresh oregano
  • 1 tablespooncornstarch (optional, for thickening)
  • 2 tablespoonscold water (for slurry)

Instructions

  1. 1. Preheat and Season
  2. Preheat your oven to 350°F (175°C).
  3. Pat the short ribs dry with paper towels. Season generously with 1 teaspoon salt and ½ teaspoon pepper on all sides.
  4. 2. Brown the Ribs
  5. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
  6. Once the oil is shimmering, add the ribs in batches and sear each side for 5–6 minutes, or until a deep brown crust forms.
  7. Remove the browned ribs and transfer to a large plate.
  8. 3. Sauté Aromatics
  9. Reduce heat to medium.
  10. Add the remaining 1 tablespoon olive oil to the pot, followed by the onion, carrots, and celery.
  11. Cook for 6–8 minutes, stirring occasionally, until the vegetables are softened and golden around the edges.
  12. Add the garlic and cook for another 30 seconds, stirring frequently to avoid burning.
  13. 4. Add Tomato Paste and Broth
  14. Stir in 3 tablespoons tomato paste, coating the vegetables evenly.
  15. Pour in 4 cups of beef broth, scraping the bottom of the pot with a wooden spoon to release the browned bits (this adds deep flavor).
  16. 5. Add Herbs and Ribs
  17. Add the bay leaves, thyme, oregano, and the remaining ½ teaspoon salt and ¼ teaspoon pepper.
  18. Return the browned short ribs to the pot, nestling them into the liquid and ensuring they are mostly covered.
  19. Bring everything to a gentle simmer.
  20. 6. Slow Braise
  21. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.
  22. Cook for 2½ to 3 hours, or until the meat is tender and easily pulls away from the bone.
  23. 7. Finish the Sauce
  24. Remove the pot from the oven and transfer the ribs to a plate.
  25. Skim off excess fat from the surface of the broth.
  26. For a smooth sauce, strain out the vegetables (optional).
  27. If you prefer a thicker gravy:
  28. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
  29. Stir the mixture into the simmering broth and cook for 2–3 minutes until slightly thickened.
  30. 8. Serve
  31. Return the ribs to the pot and spoon the sauce over them.
  32. Serve hot with mashed potatoes, rice, or buttered noodles.
  33. Garnish with a little fresh thyme or parsley if desired.
  34. Tips for Perfect Ribs
  35. More Flavor: Add a dash of balsamic vinegar or soy sauce to the broth before baking for a deeper umami flavor.
  36. Make Ahead: This dish tastes even better the next day — refrigerate overnight, skim off solidified fat, and reheat gently.
  37. Boneless Option: Boneless short ribs or beef chuck pieces also work well — just reduce the cook time slightly (about 2¼ hours).
  • Author: Chef mia