Braised Beef Short Ribs Recipe

Name: Braised Beef Short Ribs Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 serving
Ingredients: 4 fresh flat-leaf parsley sprigs; 8 fresh thyme sprigs; 1 fresh rosemary sprig; 1 bay leaf; 2 pounds beef short ribs, about 6 each; 2 tablespoons lard; 2 peeled and large diced yellow onion; 2 peeled and large diced carrots; 2 ribs large diced celery; 4 whole garlic cloves; 2 tablespoons tomato paste; 2 cups red wine; 8 cups beef stock; Sea salt and pepper to taste

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Excellent

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings
6
Calories
335 kcal
Course
Main Course
Cuisine
French, Italian

Braised Beef Short Ribs Recipe

Frida Davis

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If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe.

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Ingredients

Servings

4 fresh flat-leaf parsley sprigs
8 fresh thyme sprigs
1 fresh rosemary sprig
1 bay leaf
2 pounds beef short ribs, about 6 each
2 tablespoons lard
2 peeled and large diced yellow onion
2 peeled and large diced carrots
2 ribs large diced celery
4 whole garlic cloves
2 tablespoons tomato paste
2 cups red wine
8 cups beef stock
Sea salt and pepper to taste

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Instructions

Tie together the fresh parsley, rosemary, thyme, and bay leaf using butcher’s twine. Set it aside.
Season the short ribs on all sides with salt and pepper.
Add the lard to a large Dutch oven pot over medium heat until it begins to smoke lightly.
Place in the ribs taking care not to put them too close to each other and sear them on all sides until they are very golden brown, which takes about 3 to 4 minutes per side, on all sides. If you must do this in batches because the pot isn’t quite big enough, so be it.
Set the short ribs to the side on a plate.
Add the prepared vegetables to the pot and continue to cook over medium-high heat until they are well browned, which takes about 5 to 7 minutes.
Deglaze with red wine and cook until the amount of liquid is reduced by ½.
Stir in some tomato paste until it is completely mixed in. This will help thicken it. If the high heat concerns you at this point, turn it down to medium.
Pour in the stock and then add in the fresh herbs, salt, and pepper, and stir to combine. Taste it and ensure it is flavorful.
Add in the short ribs and turn the heat to high to bring it to a boil.
Place on a lid and cook on a smaller burner on low heat for2 ½ to 3 hours or until the short ribs become very tender and easily fall off the bone.
Once the ribs are done cooking, gently transfer them to a pot, place them on a lid, and set them to the side to rest.
Drain the sauce, discard the vegetables, and cook the sauce for 10-15 minutes in a separate pot over high heat or just until it’s thickened up like a thin gravy. It does not need to be thick to add a lot of flavor to the dish.
Serve the short ribs with the thickened gravy.

Notes

Make-Ahead: This is meant to be eaten once it is finished cooking. However, you can keep it warm over very low simmering heat for up to 1 hour before serving.
How to Store: Cover and store the short ribs in the sauce in the refrigerator for 3-4 days. You can cover it and freeze it for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired number of short ribs to a rondeau or saucepot along with some of the sauce and cover and heat in the oven at 350° for 20-25 minutes or until hot.
Other vegetables you can add to the recipe are parsnips, turnips, or celeriac root.
You can also add or remove any of the herbs in the braising liquid.
The other cooking option is cooking it in the oven at 325° for 2 ½ to 3 hours.

Nutrition Information

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Calories 335kcal (17%) Carbohydrates 14g (5%) Protein 29g (58%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.5g Monounsaturated Fat 5g Cholesterol 65mg (22%) Sodium 769mg (32%) Potassium 1295mg (37%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 3860IU (77%) Vitamin C 11mg (12%) Calcium 80mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 335 kcal

% Daily Value*

Calories	335kcal	17%
Carbohydrates	14g	5%
Protein	29g	58%
Fat	12g	18%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	5g	25%
Cholesterol	65mg	22%
Sodium	769mg	32%
Potassium	1295mg	28%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	3860IU	77%
Vitamin C	11mg	12%
Calcium	80mg	8%
Iron	4mg	22%