🍖 Slow-Braised Garlic & Rosemary Beef

Ingredients
For the Beef
3–3½ lb (1.4–1.6 kg) beef chuck roast or bone-in beef short ribs
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp paprika
½ tsp onion powder
For the Aromatic Base
1 large yellow onion, finely chopped
6 cloves garlic, minced
1 tbsp tomato paste
1 tsp dried thyme
2 fresh rosemary sprigs
2 bay leaves
For the Braising Sauce
2½ cups beef broth
½ cup dry red wine or additional beef broth
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tsp brown sugar
1 tbsp all-purpose flour
1 tbsp unsalted butter
For the Onions & Garnish
8–10 small pearl onions, peeled
2 tbsp fresh parsley, finely chopped
1 fresh rosemary sprig for garnish
1 tbsp butter, optional, for finishing the sauce
👩‍🍳 Instructions

1. Prepare the Beef
   Pat the beef completely dry with paper towels. This is important because dry meat will brown much better.
   Season all sides generously with kosher salt, black pepper, paprika, and onion powder. Let the beef sit at room temperature for about 20–30 minutes before cooking.
2. Sear the Meat
   Heat the olive oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat.
   Place the beef into the hot oil and sear for approximately 4–5 minutes per side, turning it until all major surfaces are deeply browned.
   Don’t rush this step—the browned surface creates much of the rich flavor of the finished dish.
   Remove the beef and place it temporarily on a plate.
3. Build the Flavor Base
   Reduce the heat to medium.
   Add the chopped onion to the same pot and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
   Add the minced garlic and cook for another 30–60 seconds.
   Stir in the tomato paste and cook for about 1 minute.
   Sprinkle in the flour and stir continuously for about 30 seconds. This will help the sauce thicken slightly during braising.
4. Deglaze the Pot
   Slowly pour in the red wine, if using, while scraping the browned bits from the bottom of the pot with a wooden spoon.
   Allow it to simmer for about 2 minutes.
   Add the beef broth, Worcestershire sauce, balsamic vinegar, brown sugar, thyme, rosemary, and bay leaves.
   Stir everything together.
5. Return the Beef to the Pot
   Place the browned beef back into the sauce.
   The liquid should come roughly one-third to halfway up the sides of the meat. You don’t need to completely submerge it.
   Add the peeled pearl onions around the beef.
   Bring the liquid to a gentle simmer.
6. Slow-Braise the Beef
   Cover the pot tightly with a lid and transfer it to a preheated 325°F (165°C) oven.
   Cook for approximately 2½–3½ hours, depending on the size and cut of the beef.
   Every hour or so, carefully check the meat and spoon some of the braising liquid over the top.
   The beef is ready when it is extremely tender and a fork or knife slides into it with very little resistance.
7. Rest the Meat
   Carefully remove the beef from the pot and place it on a clean cutting board or serving platter.
   Loosely cover it with foil and let it rest for 10–15 minutes.
   This allows the juices to settle before slicing.
8. Finish the Sauce
   Remove the rosemary stems and bay leaves from the sauce.
   Place the pot over medium heat and allow the sauce to simmer for 5–10 minutes, or until it reaches your preferred consistency.
   For a richer finish, stir in 1 tablespoon of butter until melted and incorporated.
   Taste and adjust the seasoning with a little additional salt and black pepper if needed.
9. Slice the Beef
   Using a sharp kitchen knife, slice the rested beef into thick, tender pieces.
   If the meat is very tender and begins to fall apart, that’s perfectly fine—serve the larger pieces and smaller shredded portions together.
10. Plate and Serve
    Arrange the sliced beef on a large serving platter.
    Spoon plenty of the rich braising sauce over the meat and arrange the tender pearl onions around it.
    Finish with freshly chopped parsley and a small sprig of rosemary.
    For an especially beautiful presentation, spoon a little extra sauce around the meat just before serving.
    🍽️ Serving Suggestions
    Serve this braised beef with:
    Creamy mashed potatoes
    Roasted potatoes
    Buttered egg noodles
    Steamed rice
    Roasted carrots
    Green beans
    Crusty French bread
    Creamy polenta
    The sauce is especially delicious spooned over mashed potatoes or bread.
    💡 Helpful Tips
    Choose the right cut: Beef chuck roast or bone-in short ribs work particularly well because the connective tissue breaks down during slow cooking, creating tender meat and a rich sauce.
    Don’t skip the searing: Deep browning before braising adds a much richer flavor to the finished dish.
    Keep the braise gentle: The liquid should gently simmer rather than boil aggressively. A hard boil can make the exterior of the meat tougher.
    Check for tenderness, not just time: Cooking time can vary depending on the size and shape of the beef. The best indication is when the meat becomes fork-tender.
    Make it ahead: The flavor often becomes even deeper after resting overnight in the refrigerator. Reheat gently in the sauce before serving.