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Braised Beef Short Ribs Recipe

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  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 3 hour 30 minutes
  • Total Time: 4 hours
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Braise, Oven

Description

These Braised Beef Short Ribs are a melt-in-your-mouth delight, perfect for a cozy dinner! Meaty short ribs are slowly braised in a rich red wine sauce with vegetables and herbs, resulting in tender, fall-apart meat and a deeply flavorful sauce.

Ingredients

Units Scale
  • 5 pounds meaty bone-in short ribs (1 1/2 inches or thicker)
  • 2 tablespoons kosher salt, divided
  • 1 1/2 teaspoons ground black pepper
  • 6 medium carrots, chopped (about 3 cups)
  • 4 ribs celery, chopped (about 3 cups)
  • 1 medium onion, chopped
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 3 tablespoons tomato paste
  • 1 bottle (750 ml) dry red wine (Chianti, Cabernet Sauvignon, or Cotes de Rhone)
  • 4 cups beef stock or chicken stock, plus more as needed
  • 1 (14-ounce) can fire-roasted diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 6 sprigs fresh thyme, tied into a bundle
  • 1 teaspoon dried oregano
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • For Serving: Cooked pappardelle pasta, mashed potatoes, roasted potatoes, or creamy polenta

Instructions

  1. Preheat and Sear: Preheat oven to 325°F (163°C). Pat short ribs dry and season with 5 teaspoons salt and 1 teaspoon pepper. Heat a Dutch oven over medium-high heat (no oil needed). Sear short ribs in batches until deeply browned on all sides. Transfer to a baking dish.
  2. Sauté Vegetables: Discard excess fat from the pot, leaving about 2 tablespoons. Reduce heat to medium. Add carrots, celery, onion, remaining salt, and pepper. Cook until vegetables are tender and caramelized.
  3. Add Tomato Paste and Garlic: Move vegetables aside and add tomato paste, stirring for 30 seconds. Stir in garlic and cook for 30 seconds.
  4. Deglaze with Wine: Add red wine and scrape up browned bits from the pan. Simmer until wine is reduced by half.
  5. Add Broth and Seasonings: Stir in stock, tomatoes, Worcestershire sauce, Dijon mustard, thyme bundle, and oregano.
  6. Braise Short Ribs: Nestle short ribs into the pot. Bring to a boil, cover, and transfer to the oven. Bake for 1 hour. Remove the lid and bake for another hour, until meat is fall-apart tender.
  7. Remove Short Ribs and Thyme: Remove short ribs to a plate. Discard any loose bones and the thyme bundle.
  8. Reduce Sauce: Return the pot to the stovetop and simmer the sauce for 15 minutes. Skim off excess fat.
  9. Combine and Serve: Return short ribs to the sauce and heat through. Sprinkle with parsley. Serve hot with your choice of side.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Reheat short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • Freezing: Freeze braised short ribs in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 8g
  • Sodium: 1200mg
  • Fat: 40g
  • Saturated Fat: 18g
  • Unsaturated Fat: 20g
  • Trans Fat: 1g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 150mg

Find it online: https://emilyquickdinners.com/braised-beef-short-ribs-recipe/