Braised Beef Short Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 50 mins
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Servings
6 people
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Calories
726 kcal
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Course
Main Course, Dinner
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Cuisine
French
Braised Beef Short Ribs
Description
The Braised Beef Short Ribs recipe starts by seasoning ribs and searing them to lock in juices and build flavor. Vegetables like celery, onion, shallots, and carrots are sautéed to create a savory base. Tomato paste and spices add depth, while flour thickens the sauce. Red wine deglazing lifts fond from the pot for richness, and combined with beef stock and fresh herbs, it forms a complex braising liquid.
The ribs cook slowly in the oven covered, allowing connective tissues to break down into tender, juicy meat that easily falls off the bone. The long braise melds all flavors into a velvety sauce perfect for coating the meat.
This dish pairs well with mashed potatoes or polenta to soak up the sauce. It suits a special dinner or weekend meal where time allows slow cooking for maximum tenderness.
Ingredients
- 5 pounds short ribs about 6 English style ribs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 ribs celery diced
- 1 sweet onion diced
- 2 shallot minced
- 12 carrot or 3 medium carrots, diced, baby
- 3 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoon tomato paste
- 2 tablespoons garlic or garlic paste, minced
- 1 teaspoon dry mustard powder
- ¼ teaspoon red pepper flakes
- 750 ml cabernet sauvignon or red wine of your choice (3 cups)
- 4 cups beef stock
- 6 prigs thyme fresh
- 4 prigs oregano fresh
- 4 prigs rosemary fresh
- 2 bay leaf fresh or dried
Instructions
- Season the short ribs with salt and pepper covering all sides of the meat.
- Heat the oil in a large Dutch oven over medium heat and sear the ribs in batches, 2 to 3 ribs at a time, searing each side for about 45 seconds. Transfer to a plate and finish searing the rest of the meat.
- Remove some of the excess oil/fat from the Dutch oven, making sure to leave some. Add the celery, onions, shallots, and carrots and saute until soft and translucent, about 5 minutes.
- Add in the flour, salt, tomato paste, garlic, mustard powder, and red pepper flakes and stir frequently for about 1 minute.
- Add in the wine and use your spoon to scrape and deglaze the bottom of the pot. Add the ribs back in and spoon the wine over them, then allow them to simmer and the wine to reduce for about 20 minutes. Meanwhile, preheat oven to 350°F.
- Add in the beef stock and herbs then cover and bake in the oven for about 2 hours and 45 minutes. The meat should be falling off the bone when done.
- Once done cooking, remove the ribs. Skim the excess fat off of the top of the sauce, remove the bay leaves and discard fat and bay leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726 | 36% |
| Carbohydrates | 19g | 6% |
| Protein | 58g | 116% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 163mg | 54% |
| Sodium | 1714mg | 71% |
| Potassium | 1527mg | 32% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2953IU | 59% |
| Vitamin C | 8mg | 9% |
| Calcium | 95mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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