Description
Tender and flavorful, these Braised Beef Short Ribs are a comforting dinner choice. Cooked low and slow in a rich red wine and herb-infused broth until fall-off-the-bone tender, this dish is perfect for a cozy night in.
Ingredients
Scale
Braised Beef Short Ribs:
- 3 pounds bone-in beef short ribs
- 1 tablespoon olive oil
Vegetable Mix:
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Other Ingredients:
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: to 325°F (163°C).
- Season the ribs: with salt and pepper.
- Sear the ribs: in a Dutch oven until browned; set aside.
- Cook the vegetables: onion, carrots, celery until softened. Add garlic and tomato paste.
- Add wine: deglaze the pot, simmer to reduce.
- Incorporate broth, herbs: rosemary, thyme, bay leaves.
- Braise: return ribs to pot, cover, and cook in the oven for 2½ to 3 hours.
- Finish and serve: remove herbs, skim fat, and serve warm.
Notes
- Refrigerate overnight for enhanced flavor.
- Serve with mashed potatoes, polenta, or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with sauce
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
