Garlic and Rosemary Braised Short Ribs

Preheat your oven to 325°F (165°C).

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides (about 4-5 minutes per side). Remove the ribs and set them aside.

Step 2: Sauté the Aromatics
In the same pot, add the chopped onion and minced garlic. Cook until softened, about 3-4 minutes.

Step 3: Add Wine and Broth
Pour the red wine into the pot, scraping up any brown bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.

Add the beef broth and rosemary sprigs. Stir to combine.

Step 4: Braise the Short Ribs
Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

Cover the pot with a lid and transfer it to the oven. Braise for 2.5-3 hours, or until the ribs are fork-tender.

Step 5: Finish and Serve
Remove the short ribs from the pot. Let the sauce simmer for 5-10 minutes to thicken.

Serve the short ribs with the sauce poured over the top. Enjoy!

Serving and Storage Tips