Go Back
Braised Beef Short Ribs
Carolina Gomez

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
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: French / American
Calories: 520
Ingredients Equipment Method Notes

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

Equipment

  • Dutch oven or heavy-bottomed pot
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat.
  4. Sear the ribs on all sides until browned; remove and set aside.
  5. In the same pot, add onion, carrots, and celery. Sauté until softened.
  6. Stir in garlic and tomato paste; cook for 1 minute.
  7. Pour in red wine and scrape up any browned bits from the bottom.
  8. Add beef broth, thyme, rosemary, and bay leaves.
  9. Return ribs to the pot, ensuring they are mostly submerged.
  10. Cover and braise in the oven for 2.5 to 3 hours, until meat is tender.
  11. 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