Best Italian Braised Short Ribs

Name: Best Italian Braised Short Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 -8 servings
Ingredients: 5-6 lbs bone-in beef short ribs; kosher salt; 3 tablespoons vegetable oil; 2 medium yellow onions; 1 medium leek; 3 medium carrots; 2 celery stalks; 3 tablespoons all-purpose flour; 1 tablespoon tomato paste; 750 ml dry red wine; 10 sprigs flat-leaf parsley; 8 sprigs thyme; 4 sprigs oregano; 2-3 sprigs rosemary; 2 bay leaves; 1 head garlic; 4 cups beef broth

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
6 -8 servings
Calories
719 kcal
Course
Main Course
Cuisine
American

Best Italian Braised Short Ribs

Shannon Lee

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These tender Italian Braised Short Ribs are exquisite, elegant and amazingly simple; for everyday or a special occasion. Slow braised beef short ribs in a rich, herb and vegetable infused red wine beef gravy (sauce).

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Ingredients

Servings

5-6 lbs bone-in beef short ribs cut crosswise into 2 inch pieces
kosher salt r Smoked Salt of choice and freshly ground black pepper
3 tablespoons vegetable oil I like Avocado oil or [Grapeseed oil]
2 medium yellow onions chopped
1 medium leek white-light green part only, halved, washed well and sliced thin
3 medium carrots peeled and chopped
2 celery stalks chopped
3 tablespoons all-purpose flour may substitute Gluten Free Flour
1 tablespoon tomato paste
750 ml dry red wine preferably Cabernet Sauvignon
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2-3 sprigs rosemary
2 bay leaves fresh or dried
1 head garlic halved crosswise
4 cups beef broth or beef stock

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Instructions

Start by preheating your oven to 350°. Then season your short ribs with kosher salt and pepper and if you have some smoked salt on hand, use that by all means, this one from Frontier is one of my favorites for beef dishes, adds a smoky flavor and depth that is amazing.
Heat oil in a large Dutch oven (5-6 qt ideal) over medium-high heat. You don't want to steam the meat, you want to brown it. Once your oil is hot, working in a couple of batches (don't overcrowd the pot); brown your short ribs on all sides, about 4 minutes per side. Transfer browned short ribs to plate. Pour off all but about 3 tablespoons of the drippings from the pot.
Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.
Add flour (substitute GF flour if making GF, I like Bob's Red Mill 1 to 1 Gluten Free and your tomato paste; stirring constantly, cook until well combined, about 2-3 minutes.
Pour in wine, making sure you stir to get all the browned bits off the bottom of the pan (that's where your flavor is!) I think it was Ina Garten who I heard say to always a good wine when you are cooking, one that you would buy to drink, so keep that in mind! Cabernet Sauvignon is the recommended wine, but another hearty red wine would probably taste just fine too.
Return the short ribs to the pot; along with any accumulated juices. Bring to a boil; lower heart to medium or low and simmer until wine is reduced by about half, around 25 minutes. Add herbs and garlic to the pot, tucking into the meat and stock.
Stir in beef stock, bring to boil, cover and transfer to oven. Store-bought is fine, but buy a good brand like homemade is even better!
Cook until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes until warmed through, if necessary add a little more beef broth before warming, just a cup or so, so as not to dilute your amazing sauce. Remove short ribs to platter or large shallow bowl. Strain sauce from pot into a container.
If any fat rises to the surface of the gravy/sauce, spoon off and discard. Season sauce if needed with salt and pepper. In shallow bowls or dinner plates, place several short ribs on top of mashed potatoes spooning the gravy over it all. Serve with a crisp Caesar salad and some crusty bread for a delicious and simple meal.

Equipments used:

Notes

TIP | For even more amazing flavor, allow the short ribs to sit overnight (refrigerated) and heat through; in 350° oven or stovetop, in oven about 30-45 minutes on stovetop bring to simmer over low heat, the reduce and simmer for 15-20 minutes. When ready to serve and follow final steps for straining the gravy (sauce) and serving.
The beef was falling off the bones and the gravy, the deep, dark, rich gravy was out-of-this-world!! Pair with my roasted garlic mashed potatoes and you have comfort food of gastronomic proportions! Or try wide pappardelle noodles, rice or egg noodles.
This recipe adapted from Bon Appetit.

Nutrition Information

Show Details

Serving 1serving Calories 719kcal (36%) Carbohydrates 18g (6%) Protein 56g (112%) Fat 36g (55%) Saturated Fat 13g (65%) Polyunsaturated Fat 5g Monounsaturated Fat 14g Trans Fat 0.05g Cholesterol 163mg (54%) Sodium 824mg (34%) Potassium 1337mg (38%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5620IU (112%) Vitamin C 13mg (14%) Calcium 99mg (10%) Iron 8mg (44%)

Nutrition Facts

Serving: 6-8 servings

Amount Per Serving

Calories 719 kcal

% Daily Value*

Serving	1serving
Calories	719kcal	36%
Carbohydrates	18g	6%
Protein	56g	112%
Fat	36g	55%
Saturated Fat	13g	65%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	14g	70%
Trans Fat	0.05g	3%
Cholesterol	163mg	54%
Sodium	824mg	34%
Potassium	1337mg	28%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	5620IU	112%
Vitamin C	13mg	14%
Calcium	99mg	10%
Iron	8mg	44%