Beef Short Ribs
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Beef Short Ribs
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Deliciously tender and flavorful beef short ribs that are perfect for a special occasion or family dinner! These ribs are slow-cooked to perfection and fall off the bone tender. Serve with your favorite sides for a satisfying meal!
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Ingredients
- 4 lbs beef short ribs
- salt to taste
- pepper to taste
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine optional, can use beef broth instead
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Coconut aminos
- Chopped fresh parsley for garnish optional
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Instructions
- First, preheat your oven to 325°F (160°C).
- Season the beef short ribs generously with salt and pepper on all sides.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 4 to 5 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Once seared, set the short ribs aside on a plate.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for a few minutes until the vegetables start to soften.
- Stir in the tomato paste and cook for another minute to enhance its flavor.
- Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
- Return the seared short ribs to the pot along with any juices that have accumulated on the plate.
- Add the fresh thyme, bay leaves, and coconut aminos to the pot. The liquid should partially cover the short ribs. If needed, add more beef broth.
- Bring the liquid to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven.
- Braise the short ribs in the oven for about 2.5 to 3 hours or until the meat is fork-tender and easily comes off the bone.
- Once the short ribs are done, remove the pot from the oven and skim off any excess fat from the surface of the sauce.
- Finally, serve the beef short ribs over mashed potatoes or polenta. Garnish with chopped fresh parsley if desired.
Notes
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- Nutrition Facts
- Nutrition Facts Beef Short Ribs Amount Per Serving Calories 534 Calories from Fat 369 % Daily Value* Fat 41g63%Saturated Fat 15g94%Polyunsaturated Fat 2gMonounsaturated Fat 20gCholesterol 195mg65%Sodium 835mg36%Potassium 1519mg43%Carbohydrates 8g3%Fiber 1g4%Sugar 3g3%Protein 65g130% Vitamin A 5255IU105%Vitamin C 5mg6%Calcium 59mg6%Iron 8mg44% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 534
- Calories from Fat 369
- % Daily Value*
- Fat 41g
- 63%
- Saturated Fat 15g
- 94%
- Polyunsaturated Fat 2g
- Monounsaturated Fat 20g
- Cholesterol 195mg
- 65%
- Sodium 835mg
- 36%
- Potassium 1519mg
- 43%
- Carbohydrates 8g
- 3%
- Fiber 1g
- 4%
- Sugar 3g
- 3%
- Protein 65g
- 130%
- Vitamin A 5255IU
- 105%
- Vitamin C 5mg
- 6%
- Calcium 59mg
- 6%
- Iron 8mg
- 44%
- Work in batches to sear the meat.
- Chop the carrots and celery finely.
- Allow the ribs to cook until super tender and fall off the bone.
- Store leftovers in the fridge for up to 4 days. Store with some of the juices to maintain moisture.
Check out all of our Kitchen Favorites! Nutrition Facts
Nutrition Facts Beef Short Ribs Amount Per Serving Calories 534 Calories from Fat 369 % Daily Value* Fat 41g63%Saturated Fat 15g94%Polyunsaturated Fat 2gMonounsaturated Fat 20gCholesterol 195mg65%Sodium 835mg36%Potassium 1519mg43%Carbohydrates 8g3%Fiber 1g4%Sugar 3g3%Protein 65g130% Vitamin A 5255IU105%Vitamin C 5mg6%Calcium 59mg6%Iron 8mg44% * Percent Daily Values are based on a 2000 calorie diet.
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