Martha Stewart Braised Short Ribs Recipe
Martha Stewart braised short ribs are rich, tender and full of deep flavor. This dish is slow-cooked for the best texture.
Ingredients
- 3 lbs beef short ribs
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prepare the Short Ribs
- Pat short ribs dry with paper towels. Season with salt and black pepper. This helps create a rich flavor and better browning during cooking.
Brown the Meat
- Heat olive oil in a Dutch oven. Add short ribs and brown on all sides. This step locks in flavor and creates a deep, rich base.
Cook the Vegetables
- Remove ribs and add onions, carrots and celery. Cook until soft. Add garlic and stir for one minute. This builds a flavorful base for the sauce.
Add Tomato Paste
- Stir in tomato paste and cook for two minutes. This removes raw taste and adds depth to the sauce. Mix well with vegetables.
Pour Liquid Ingredients
- Add red wine and beef broth. Scrape the bottom of the pot. This releases all the browned flavor bits into the sauce.
Add Herbs
- Add thyme and bay leaf. These herbs give a deep and earthy flavor. Stir everything gently to combine all ingredients well.
Add Short Ribs Back
- Place browned short ribs back into the pot. Make sure they are mostly covered with liquid. This helps slow cooking process.
Slow Cook in Oven
- Cover the pot and place in oven at 325°F (165°C). Cook for about 3 hours. The meat should become very tender and soft.
Finish and Serve
- Remove ribs carefully. Let sauce thicken slightly if needed. Serve warm with sauce poured on top for best flavor.
Notes
- Use bone-in short ribs for richer flavor.
- Always brown meat for deep taste.
- Use good quality red wine.
- Cook slowly for tender texture.
- Let dish rest before serving.