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Braised Beef Short Ribs Recipe

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

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

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

Instructions

    Cup of Yum
  1. Tie together the fresh parsley, rosemary, thyme, and bay leaf using butcher’s twine. Set it aside. 
  2. Season the short ribs on all sides with salt and pepper.
  3. Add the lard to a large Dutch oven pot over medium heat until it begins to smoke lightly.
  4. 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. 
  5. Set the short ribs to the side on a plate.
  6. 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.
  7. Deglaze with red wine and cook until the amount of liquid is reduced by ½.
  8. 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.
  9. 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.
  10. Add in the short ribs and turn the heat to high to bring it to a boil.
  11. 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.
  12. 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.
  13. 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.
  14. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.