Description
Indulge in the ultimate comfort food with these tender, flavorful Braised Beef Short Ribs. Slow-cooked to perfection in a rich red wine sauce, these succulent ribs are fall-off-the-bone delicious and perfect for a cozy dinner or special occasion.
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 the oven: Preheat the oven to 325°F. This low temperature ensures slow, even cooking for tender meat.
- Season and dredge the ribs: 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. This will help create a nice crust and thicken the sauce.
- Sear 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, leaving space between each rib. Brown on all sides for 6 to 8 minutes total. Set aside and repeat with the second batch.
- Sauté the 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 of the pot.
- Add tomato paste and wine: Cook the tomato paste for 2 minutes until slightly caramelized. Stir in the red wine and cook until reduced by half, about 8 minutes.
- Combine ingredients: Add the beef stock and reserved short ribs. Tie the herbs into a bundle with butcher’s twine and add to the pot. Bring 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 the dish: Remove the herb bundle and skim any fat from the top of the sauce. Season with more salt and pepper to taste.
- Serve: Serve the short ribs over mashed potatoes with a drizzle of the sauce and some of the vegetables.
Notes
- Cut vegetables into larger chunks to maintain their shape during cooking.
- If you don’t have a Dutch oven, use a large, oven-safe pot with a tight-fitting lid.
- For a thicker sauce, strain out the vegetables and simmer the braising 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: 750kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg
