Braised Beef Breast

When it comes to comfort food with a touch of sophistication, few dishes rival the slow-braised majesty of beef short ribs. This recipe transforms humble ingredients—onions, carrots, herbs, and wine—into a rich, velvety sauce that clings to fall-off-the-bone tender meat. Whether you’re hosting a dinner party or simply craving something soul-warming, this dish delivers depth, aroma, and indulgence in every bite.

The beauty of this recipe lies in its simplicity: no flour, no pre-searing, just a slow oven braise that coaxes out every ounce of flavor. Serve it over creamy mashed potatoes or rustic polenta, and you’ve got a meal that feels both timeless and luxurious.

There’s real beauty in cooking with simple, budget-friendly ingredients—especially when they come together to create something deeply satisfying. This braised beef breast recipe proves that you don’t need expensive cuts or fancy extras to make a dish that feels indulgent. With just onions, carrots, tomato paste, herbs, and a splash of red wine, you get rich, layered flavor that tastes like it’s been simmering in tradition. It’s rustic, comforting, and a reminder that great food starts with humble beginnings.

Braised Beef Brest

Recipe by paulthomasrCourse: Main, SupperDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

4

hours 

Ingredients

• 3 tablespoons olive oil

• 3 yellow onions, diced

• 3 carrots, chopped in large pieces

• 750 grams bone-in beef breast

• Salt and pepper, to taste

• 150 ml red wine

• ½ litre of beef stock

• 3 tablespoons of tomato paste

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

Directions

• In a large Dutch oven or deep roasting pan, drizzle olive oil across the bottom.
  Scatter diced onions and chopped carrots evenly.
• Nestle the short ribs over the vegetables. Season generously with salt and pepper.
• In a bowl, whisk together red wine, beef broth, and tomato paste until smooth.
  Pour the mixture over the ribs, making sure they’re mostly submerged.
• Tuck in the thyme and rosemary sprigs around the ribs.
• Cover tightly with a lid or foil.
  Bake in a preheated oven at 160°C (325°F) for 3 to 4 hours, until the meat is tender and falling off the bone. (We baked ours in our outdoor pizza oven).
• This version is served with roast potatoes and homemade pickled red and whit cabbage
  You can reduce the juice on the stovetop for a thicker consistency.
  The dish can also be served with mashed potatoes, creamy polenta, or crusty bread.

Recipe Video