Braised Beef Short Ribs Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
335 kcal
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Course
Main Course
Braised Beef Short Ribs Recipe
Description
The Braised Beef Short Ribs Recipe begins by tying fresh sprigs of parsley, thyme, rosemary, and a bay leaf together to infuse flavor during cooking. The ribs are seasoned and seared in hot lard until golden brown on all sides to seal in juices and develop a caramelized crust. After setting the ribs aside, diced onions, carrots, celery, and whole garlic cloves are browned to create a flavorful base.
Deglazing the pot with red wine reduces the liquid and concentrates flavor. Tomato paste is stirred in to thicken the sauce before pouring in a generous amount of beef stock. The herb bundle and ribs return to the pot, which is then braised slowly, allowing the meat to become tender and the sauce to deepen in flavor and texture.
Once done, the ribs can be served with the rich sauce as is or paired with sides like mashed potatoes or polenta. The dish can be kept warm for an hour after cooking, refrigerated for 3-4 days, or frozen for up to 3 months. Reheating gently in the oven preserves texture and moisture. Variations include adding root vegetables such as parsnips or turnips, or swapping herbs to suit preferences. Braising in the oven at 325°F for about 2.5 to 3 hours is an alternative cooking method.
Ingredients
- 4 flat-leaf parsley fresh, sprigs
- 8 fresh thyme sprigs
- 1 rosemary fresh sprig
- 1 bay leaf
- 2 pounds beef short ribs about 6 each
- 2 tablespoons lard
- 2 onion yellow, peeled and large diced
- 2 carrot peeled and large diced
- 2 celery large diced ribs
- 4 garlic whole cloves
- 2 tablespoons tomato paste
- 2 cups red wine
- 8 cups beef stock
- salt to taste
- black pepper to taste
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
- This dish can be kept warm on low heat for up to 1 hour after cooking, but is best served freshly braised.
- Store leftovers covered in the refrigerator for 3-4 days or freeze for up to 3 months; thaw in the fridge before reheating.
- Reheat short ribs and sauce in an oven-safe dish at 350°F for 20-25 minutes until heated through.
- Optional additions include root vegetables like parsnips, turnips, or celeriac for varied flavor and texture.
- Herb combinations can be adjusted or simplified based on preference.
- An oven braising option is cooking at 325°F for 2.5 to 3 hours until tender.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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