Description
Braised Short Ribs are tender, flavorful beef ribs slow-cooked in a savory broth until fall-off-the-bone tender. This dish is rich, hearty, and perfect for a special dinner or comfort meal.
Ingredients
Units
Scale
- 4–6 beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon tomato paste
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs with salt and pepper.
- In a large, oven-safe pot, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 8-10 minutes. Remove ribs and set them aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the tomato paste and cook for 2 minutes. Add the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
- Return the short ribs to the pot, add the beef broth, rosemary, thyme, and bay leaves. Bring to a simmer.
- Cover the pot and transfer it to the oven. Braise the ribs for 2.5 to 3 hours, until the meat is tender and falls off the bone.
- Remove the short ribs from the pot and set them aside. Discard the herbs and strain the sauce if desired. Serve the short ribs with the sauce spooned over the top.
Notes
- You can substitute red wine with another type of wine or broth if you prefer.
- For extra richness, you can finish the sauce with a little butter before serving.
- Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 short rib with sauce
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg