Description
Indulge in the rich, tender flavors of our Braised Beef Short Ribs. This classic comfort dish combines succulent, slow-cooked beef with a luxurious red wine sauce, creating a melt-in-your-mouth experience that’s perfect for special occasions or cozy family dinners.
Ingredients
Units
Scale
- 8 beef short ribs, bone-in (about 4 pounds, 1.8kg)
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour (30g)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 3 pieces celery, chopped
- 3 garlic cloves, peeled and crushed
- 2 tablespoons tomato paste
- 2 cups red wine (480mL)
- 2 cups beef broth (480mL)
- 8 sprigs thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- Mashed potatoes, to serve
Instructions
- Preparation: Preheat the oven to 325°F. Season the ribs all over with salt and pepper. Place the flour in a shallow bowl and dredge each short rib, coating on all sides.
- Searing the Ribs: Heat a large Dutch oven over medium-high heat until very hot. Add the oil, then sear half of the short ribs in a single layer until golden brown all over, about 6 to 8 minutes total. Set aside and repeat with the second batch.
- Sautéing Vegetables: In the same pot, cook the onion, carrots, celery, and garlic for 5 minutes, stirring occasionally and scraping the brown bits from the bottom.
- Building the Sauce: Add tomato paste and cook for 2 minutes. Stir in the red wine and cook until reduced by half, about 8 minutes. Add beef stock and return the short ribs to the pot.
- Braising: Add the herb bundle, bring to a simmer, cover with a tight-fitting lid, and place in the oven. Cook for 2½ to 3 hours, until the meat is fork-tender and nearly falling off the bone.
- Finishing: Remove the herb bundle and skim any fat from the sauce. Season to taste and serve the short ribs over mashed potatoes with sauce and vegetables.
Notes
- Cut vegetables into larger chunks for better flavor and texture.
- If you don’t have a Dutch oven, use a large oven-safe pot or transfer to a casserole dish for roasting.
- For a thicker sauce, strain out vegetables and simmer the liquid until desired consistency.
- Can be made in a pressure cooker: brown ingredients, then pressure cook on high for 35 minutes.
- Prepare up to two days in advance for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 180mg
