Description
Indulge in the rich, savory flavors of Braised Beef Short Ribs. This classic dish features tender, fall-off-the-bone meat cooked low and slow in a flavorful red wine sauce with aromatic vegetables and herbs. Perfect for a cozy dinner or special occasion, these short ribs are sure to impress with their melt-in-your-mouth texture and deep, complex taste.
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
- Preheat and season: Preheat the oven to 325°F. Season the ribs all over with salt and pepper.
- Dredge the ribs: Place the flour in a shallow bowl. Dredge each short rib in the flour, coating on all sides.
- Sear the ribs: Heat a large Dutch oven over medium-high heat until very hot. Add the oil, then half of the short ribs in a single layer, leaving some space in between each rib. Sear the short ribs on all sides, until golden brown all over, 6 to 8 minutes total. Set the short ribs aside on a plate. Repeat with the second batch, reducing the heat to medium if needed.
- Sauté the vegetables: Return the pot to medium heat. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally and scraping the brown bits from the bottom of the pot, until the vegetables are slightly softened.
- Add tomato paste and wine: Add the tomato paste and cook for 2 minutes, stirring occasionally, until slightly caramelized. Stir in the red wine. Cook until reduced by one-half, about 8 minutes.
- Combine ingredients: Add the beef stock and reserved short ribs. Tie the herbs into a small bundle with butcher’s twine and add to the pot. Return to a simmer.
- Braise: Cover the pot with a tight-fitting lid and place it in the oven. Cook for 2½ to 3 hours, until the meat is fork tender and nearly falling off the bone.
- Finish and serve: Remove the herb bundle and skim any fat from the top of the sauce. Season with more salt and pepper to taste. Serve the short ribs over mashed potatoes with a drizzle of the sauce and some of the vegetables.
Notes
- Cut vegetables into larger chunks for better flavor and presentation.
- Use a large, oven-safe pot with a tight-fitting lid if you don’t have a Dutch oven.
- For a thicker sauce, strain out the 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: 950mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 150mg
