5 from 2 votes
Braised Beef Short Ribs
Braised Beef Short Ribs are the epitome of comfort food! The rich, deep flavors develop during the slow cooking process, resulting in meat that’s fall-off-the-bone tender. This dish is perfect for special occasions or a cozy dinner at home!
Prep Time
15 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 45 mins
Servings:
5
servings
Calories:
450 kcal
Course:
Main Course
Cuisine:
French, American
Ingredients
- 3 lb beef short ribs
- salt to taste, cracked
- black pepper to taste, cracked
- 1 ½-2 tbsp olive oil
- 4 celery finely chopped, ribs
- 2 onion finely chopped, white
- 2 carrot finely chopped
- 1 tbsp tomato paste
- ½ tbsp White miso paste
- ½ cup red wine or beef broth
- ½ cup milk
- 2 ounce cans tomato see notes
- 2 sage large sprigs, fresh
Instructions
- Season the short ribs well with salt and pepper.
- Heat 1 1/2 tbsp of oil in the bottom of a cooking pot, shallow casserole or the removable insert of your slow cooker if you have a sear-and-stew model over a medium high heat. Brown the short ribs, working in batches, and removing them to a kitchen paper lined plate to soak up extra oil. Add more oil to the pan as you work if needed.
- Drain off all of the fat except for 1 1/2 tbsp. Add the chopped celery, onions and carrots and a little more salt. Reduce the heat to medium and cook until the vegetables are soft, about 8-10 minutes.
- Stir in the tomato paste and miso, cooking for a couple of minutes more until caramelized.
- Add the red wine and use the wooden spoon to scrape any brown bits off the bottom of the pan. At this point unless you’re already using the slow cooker insert, transfer the contents of the pan to the slow cooker. Add the short ribs along with the milk, tinned tomatoes and sage.
- Season well with pepper before cooking for 8 hours on low, or 4 hours on high, until the meat is tender and falling off the bone.
- Season to taste with more salt and pepper before serving with mashed potatoes or polenta.
Cup of Yum
Notes
- Oven instructions: To cook this in the oven, make the short ribs in a large Dutch oven and double the amount of red wine. Cook for 3 1/2 to 4 hours at 285F.
- The tomatoes: Testing this recipe we found that the quality of tomatoes really makes a big difference to the flavor of the final dish so use the best you can afford: we like Mutti’s San Marzano tomatoes.
- The herbs: Fresh rosemary and thyme can be substituted for the sage.
- Make ahead: These short ribs work well made ahead (up to 3 days), and you can skim the fat off the top of the sauce before reheating them.
Nutrition Information
Calories
450kcal
(23%)
Carbohydrates
9g
(3%)
Protein
40g
(80%)
Fat
25g
(38%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
12g
(60%)
Cholesterol
120mg
(40%)
Sodium
249mg
(10%)
Potassium
964mg
(21%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4185IU
(84%)
Vitamin C
6mg
(7%)
Calcium
69mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 450
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 120mg | 40% |
| Sodium | 249mg | 10% |
| Potassium | 964mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4185IU | 84% |
| Vitamin C | 6mg | 7% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.