Braised Beef Short Ribs
Tender, fall-off-the-bone beef short ribs slowly braised in a rich red wine sauce with aromatic vegetables and herbs — the ultimate comfort food
Equipment
- Dutch oven or heavy-bottomed pot
- Tongs
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat oven to 325°F (163°C).
- Season short ribs generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the ribs on all sides until browned; remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté until softened.
- Stir in garlic and tomato paste; cook for 1 minute.
- Pour in red wine and scrape up any browned bits from the bottom.
- Add beef broth, thyme, rosemary, and bay leaves.
- Return ribs to the pot, ensuring they are mostly submerged.
- Cover and braise in the oven for 2.5 to 3 hours, until meat is tender.
- Remove herbs and skim excess fat before serving.
Notes
Nutrition Facts (per serving, approx.):
- Calories: 520
- Protein: 35g
- Fat: 38g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 3g
- Sodium: 540mg