Tomato-Braised Beef Short Ribs

There’s nothing cozier than slowly braised short ribs on a cold winter day. Whenever I’m craving it, I start by building a delicious braising liquid with tomatoes, aromatics and red wine. But my secret ingredient? That’s crushed Calabrian peppers for a little heat, and balsamic vinegar for a deep, rich colour and flavour. Served over creamy parmesan polenta and topped with that beautifully reduced tomato sauce. It’s like a warm hug in every bite.

Equipment

Here’s everything you need to make my tomato-braised short ribs at home:

• dutch oven or large braiser
• cutting board
• chef’s knife
• fine mesh sieve
• medium bowl
• tongs

Get the full ingredients list and instructions below!

Tomato-Braised Short Ribs

Fork-tender beef in a delicious reduced tomato sauce

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Servings: 5

Ingredients Method Notes

Ingredients

  

• 5-6 bone-in beef short ribs
• 1 large yellow onion
• 1 large carrot
• 2 celery stalks
• 3 garlic cloves
• 2 tbsp tomato paste
• 1 tbsp crushed Calabrian peppers
• 2 tbsp balsamic vinegar
• 1/2 cup dry red wine
• 1 796mL can peeled, whole tomatoes
• 1 cup beef broth or 1 cup water and 1 beef cube/concentrated paste
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 cup instant polenta
• 1 cup parmesan
• 4 tbsp butter
• 2 tbsp neutral oil
• salt I'm using Diamond Crystal Kosher
• cracked black pepper

Method

 

1. Preheat oven to 275°F. Finely dice 1 large onion, 1 large carrot, 2 celery stalks and 3 cloves of garlic. Transfer the peeled, whole tomatoes (and their juices) to a medium bowl and crush with your hands. Set aside.
2. Season 5-6 short ribs all over with 2 tsp salt. Heat a dutch oven on medium high and add 2 tbsp neutral oil. Just before smoking, add in your short ribs and cook until deep golden brown on at least 3 sides. Remove and set aside.
3. Back in the dutch oven turn heat to medium and add diced onion, carrot, celery and garlic to the rendered beef fat. Season generously with 1/2 tsp salt and cook until soft, about 5 minutes. Add 2 tbsp tomato paste, 1 tbsp crushed Calabrian peppers and 2 tbsp balsamic vinegar. Cook until the tomato paste starts to caramelize on the bottom of the pan, about 3 minutes.
4. Deglaze with 1/2 cup red wine and cook until the alcohol smell is gone. Add in crushed tomatoes and beef broth. Transfer your browned short ribs to the braising liquid and nestle in your thyme, rosemary and bay leaves. Bring to a gentle simmer, then cover and transfer to the oven. Bake at 275°F for 3.5 hours, or until fork tender and falling off the bone.
5. Remove beef ribs, discard bones and any firm muscle tissue, then set aside. Place a fine mesh sieve over a medium bowl and pour over your braising liquid. Use a spatula to press the vegetables into the sieve, squeezing out as much liquid as you can.
6. Add the strained liquid back to the dutch oven and bring to a rapid simmer. Reduce the sauce by two-thirds, then add in 4 tbsp butter. Mix until melted, then continue cooking until the sauce can coat the back of a spoon.
7. Add your short ribs back in and keep warm while you make your polenta by following package instructions. Once cooked, mix in 1 cup parmesan and several cracks of black pepper. Serve warm with the short ribs, topped with more of that reduced braising liquid.

Notes

Make ahead option: Follow instructions through to Step 4. Remove from oven and let cool, then transfer to the fridge. The ribs will keep refrigerated for 24-48 hours. When you’re ready to cook, preheat oven to 300°F and cook (with lid on) for 30 minutes, or until warmed-through. Then, continue with the recipe!