It’s officially comfort-food season in Minnesota, and when we have people coming over, this is one of my absolute go-to meals. Braised beef short ribs feel cozy and refined, they’re perfect for feeding a crowd, and best of all—they do most of the work for you. This is the kind of dish that lets you actually enjoy your company instead of frantically running around the kitchen.

Ingredients (Serves ~6)

• 3 lbs beef short ribs (a mix of bone-in and boneless)
• Salt & black pepper, to taste
• 5-6 carrots, peeled and chopped (plus some cut into large chunks for braising)
• 6 celery stalks, chopped
• 2 yellow onions, chopped
• 1 whole can tomato paste
• 1½ bottles dry red wine (the cheaper the better)
• 4 cups beef stock
• Worcestershire sauce, about ⅓ cup
• 2 whole heads garlic cut in half, plus 1 head crushed
• Fresh rosemary
• Fresh thyme
• Fresh oregano
• Fresh Italian parsley
• Olive oil
• Butter
• Cornstarch, for thickening
• 5-6 Potatoes
• Chives or green onions, for garnish

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Instructions

1. Prep the vegetables

Start by prepping all of your vegetables. Dice the carrots, celery, and onions—this combination is called mirepoix and builds the flavor base for the dish. I also like to cut a few larger carrot chunks to slow cook with the ribs, so prep those now as well.

2. Season and sear the ribs

Generously season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until deeply browned. Work in batches if needed. Remove the ribs from the pot, cover, and set aside.

3. Build the braising base

Add a full can of tomato paste to the Dutch oven with the remaining oil. Sauté for a few minutes until the paste darkens slightly. Add the mirepoix and cook until the vegetables begin to soften and take on color.

Deglaze the pot with Worcestershire sauce and beef stock, scraping up all the browned bits from the bottom. Bring to a boil and let the liquid reduce by about 30%.

4. Add herbs, wine, and ribs

While the liquid reduces, chop the fresh herbs. Tie some herbs together with twine if you’d like, and prep both crushed garlic and halved whole garlic heads.

Once reduced, add the red wine, fresh herbs, and garlic to the pot. Nestle the seared short ribs and carrot chunks back into the liquid.

5. Braise

Cover the Dutch oven and transfer it to a 350°F oven. Let the ribs cook for about 3 hours, until fork-tender.

6. Make the gravy

Remove the ribs and carrots from the pot and keep them warm. Strain the braising liquid into a saucepan. Skim off as much fat as possible, then bring the liquid to a simmer. Whisk in cornstarch until the gravy thickens to your liking. Finish with a bit of butter for extra richness.

7. Serve

Serve the short ribs over mashed potatoes with the slow-cooked carrots on the side. Smother everything in gravy and finish with chopped chives or green onions.