Ingredients
Scale
This recipe is a celebration of simple ingredients coming together to create something truly special.
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef stock
- 1 cup red wine (optional, for depth of flavor)
- 1 can (14 oz) of diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat your oven to 325°F (165°C). This low and slow approach is the secret to tender ribs.
- Season the beef short ribs generously with salt and pepper. My mum always said, “Don’t be shy with the seasoning!”
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the ribs on all sides, about 3-4 minutes per side. This step locks in flavor.
- Remove the ribs and set them aside. In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant.
- Add the beef stock, red wine, diced tomatoes, tomato paste, and Worcestershire sauce, stirring well to combine.
- Return the ribs to the pot, ensuring they are submerged in the liquid. Add the thyme and adjust seasoning if necessary.
- Cover the pot and place it in the preheated oven. Cook for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Once done, remove from the oven and let it rest for about 10 minutes before serving. Garnish with chopped parsley for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
