Beef Short Ribs (Dino Bones) Recipe

Beef short ribs, often referred to as “dino bones” due to their large, meaty size, are a flavorful and tender cut of beef perfect for slow-cooking. This recipe highlights the natural richness of short ribs with a savory marinade and long, slow braising process that ensures fall-off-the-bone tenderness.

Ingredients:

• 4-6 bone-in beef short ribs (about 3-4 pounds)
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 cup red wine (optional, can use beef broth for non-alcoholic version)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat and Prepare the Ribs: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Ribs: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, searing each side for about 3-4 minutes until browned. This step helps lock in the flavor. Once browned, remove the ribs and set them aside.
3. Sauté the Vegetables: In the same pot, add the sliced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Stir in the tomato paste and cook for another 2 minutes.
4. Deglaze the Pot: Pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits stuck to the bottom. Bring to a simmer and let the wine reduce by half, about 5 minutes.
5. Add the Broth and Herbs: Add the beef broth, thyme, and bay leaves to the pot. Stir to combine. Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
6. Braise the Short Ribs: Cover the pot with a tight-fitting lid and place it in the preheated oven. Braise the short ribs for 2.5-3 hours, or until the meat is tender and easily pulls away from the bone.
7. Finish and Serve: Once cooked, remove the short ribs from the pot and set them aside. Skim any excess fat from the braising liquid. If you prefer a thicker sauce, simmer the liquid over medium heat for 5-10 minutes to reduce it.

Serve the short ribs with mashed potatoes, polenta, or a simple side salad, garnished with fresh parsley. Enjoy your delicious, melt-in-your-mouth beef short ribs!