Braised Beef Short Ribs
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6 people
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Calories
274 kcal
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Course
Main Course
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Cuisine
Italian
Braised Beef Short Ribs
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The braised beef short ribs have an Italian flare to them, and wow, oh wow, are they good. Fall off the bone delicious. Amazing!
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Ingredients
- kosher salt and black pepper
- 6 beef short ribs cut English style, into 2x2" or 2x3" pieces
- 3 tablespoon all-purpose flour
- ¼ cup olive oil
- ¼ cup pancetta chopped
- 2 medium yellow onions chopped
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes
- 2 carrots chopped
- 2 tablespoon tomato paste
- 1 tablespoon sugar
- 1 cup red wine dry
- 1 14.5 oz can plum tomatoes diced, with juice
- 1 cup beef stock
- ½ cup balsamic vinegar
- 2 bay leaves
- 2 sprigs rosemary fresh
- 2 sprigs thyme fresh
- 1 tablespoon dried oregano
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Instructions
- Preheat the oven to 350°F
- Liberally salt and pepper the ribs all over.
- Add the flour to a platter or plate.
- Turn the ribs in flour, shaking off any excess.
- In a Dutch oven (or large pot), over medium-high heat, warm the olive oil. Working in batches, cook the ribs, turning occasionally, until evenly browned, about 10 minutes.
- Remove from the pan and set aside. Drain off most of the oil/grease, leaving about 1 tablespoon in the pot.
- Add the pancetta to the pan and saute until just beginning to crisp, stirring often, about 5 minutes.
- Add the onions and carrots and sauté until beginning to soften, abut 3 minutes.
- Stir in the garlic and red pepper flakes and saute until fragrant, about 1 minute.
- Add the tomato paste and sugar and cook, stirring until well blended, about 1 minute.
- Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a boil.
- Stir in the tomatoes, stock, and vinegar, and return to a boil. Stir in the oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add back in the ribs and place the bay leaves, rosemary sprigs, and thyme sprigs on top.
- Cover and place in oven. Cook for about 2 hours.
- When the ribs are done (they will be super tender), use a large, shallow spoon, or ladle to skim as much fat as possible from the surface of the liquid.
- Season to taste with a little more salt and pepper, if needed.
- Transfer the ribs to warmed plates, and then spoon the juices and veggies over and around them.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- The ribs can be seared and the sauce can be made up to 8 hours in advance. Refrigerate them if prepped for 1 hour or more before braising. Take them out of the fridge for 1 hour before adding the oven.
- Leftovers will keep in the fridge for up to 5 days and can be frozen for up to 2 months.
- For a delicious meal, remove the meat from the bones and lightly shred it. Mix with the sauce and serve with pasta.
Nutrition Information
Show Details
Calories
274kcal
(14%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Cholesterol
1mg
(0%)
Sodium
540mg
(23%)
Potassium
285mg
(8%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
3577IU
(72%)
Vitamin C
6mg
(7%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 540mg | 23% |
| Potassium | 285mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3577IU | 72% |
| Vitamin C | 6mg | 7% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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