Description
This Braised Beef Short Ribs recipe is a comforting, flavorful dish that is perfect for a cozy dinner. The tender beef ribs are cooked low and slow in a rich red wine and beef broth until they are fall-off-the-bone delicious.
Ingredients
Scale
Braised Beef Short Ribs:
- 4 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Vegetable Mirepoix:
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
Braising Liquid:
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven: to 325°F.
- Season the short ribs: with salt and pepper.
- Sear the short ribs: in a Dutch oven until browned. Remove and set aside.
- Cook the vegetables: onion, carrots, and celery until softened. Add garlic and tomato paste.
- Deglaze the pot: with red wine and simmer.
- Add broth and herbs: rosemary, thyme, bay leaves.
- Return the ribs: to the pot, cover, and braise in the oven for 2.5-3 hours.
- Strain the sauce: if desired and skim excess fat.
- Serve: hot with preferred side dishes.
Notes
- For enhanced flavor, refrigerate the dish overnight.
- To thicken the sauce, simmer uncovered post-braising.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising, Oven
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 short rib with sauce
- Calories: 580
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 140 mg
