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Braised Beef Short Ribs

Melt-in-Your-Mouth Braised Beef Short Ribs Recipe

A delicious recipe for Braised Beef Short Ribs that results in tender, flavorful meat cooked in a rich red wine sauce.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 pounds Beef Short Ribs well-marbled cuts
  • 2 tablespoons Olive Oil or neutral oil
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 1 Onion chopped
  • 1 Carrot chopped
  • 1 Celery chopped
  • 4 cloves Garlic minced
  • 2 tablespoons Tomato Paste
  • 1 cup Red Wine dry, like Cabernet Sauvignon
  • 4 cups Beef Broth low-sodium preferred
For Flavor
  • 2 sprigs Fresh Rosemary or dried rosemary
  • 2 sprigs Fresh Thyme or dried thyme in equal amounts
  • 2 Bay Leaves remove before serving

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef short ribs dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs for about 3-4 minutes on each side until browned.
  4. Add the chopped onion, carrot, and celery to the pot and sauté for about 5 minutes, then add garlic and tomato paste, cooking for an additional minute.
  5. Pour in the red wine and deglaze the pot, scraping up any browned bits for about 5 minutes.
  6. Nestle the ribs back into the pot, add beef broth, rosemary, thyme, and bay leaves.
  7. Cover the pot and braise in the oven for about 2½ to 3 hours until the meat is fork-tender.
  8. Remove the ribs, strain the sauce, skim off excess fat, and serve the ribs topped with the rich sauce.

Nutrition

Serving: 1ribsCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 550mgPotassium: 750mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 3mg

Notes

Browning the ribs is crucial for flavor. These ribs taste even better the next day, making them perfect for meal prep and busy weeknights.

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