Braised Short Ribs
User Reviews
5
87 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs 15 mins
-
Total Time
3 hrs 45 mins
-
Servings
4 servings
-
Course
Main Course
Braised Short Ribs
Report
Braised Short Ribs are slow-cooked beef ribs browned and simmered with aromatic vegetables, tomato paste, red wine, beef stock, and fresh herbs until fork-tender. The process results in richly flavored meat and a concentrated, savory sauce.
Description
After seasoning and coating in flour, the short ribs are seared in batches to develop a caramelized crust before being set aside. Aromatic vegetables like onions, carrots, and celery are softened in the same pot, then combined with tomato paste and garlic to build depth. Adding red wine, beef stock, and balsamic vinegar deglazes the pot and forms a robust braising liquid enhanced with thyme, rosemary, and bay leaf.
The ribs are returned to the liquid and baked low and slow at 300°F for over two hours until the meat becomes tender enough to pull away from the bone. Remaining fat is skimmed, and the braising liquid is reduced to intensify flavor for serving beside the ribs.
Share:
Ingredients
- 4 pounds short ribs bone-in
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ⅓ cup all-purpose flour
- 3 tablespoons olive oil
- 1 sweet onion chopped
- 2 carrot cut into 1-inch pieces, large
- 2 ribs celery chopped
- 3 tablespoons tomato paste
- 3 cloves garlic minced
- 2 cups red wine dry
- 1 ½ cups beef stock
- 2 tablespoons balsamic vinegar
- 3 prigs thyme fresh
- 1 prig rosemary fresh
- 1 bay leaf
Instructions
- Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
- Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
- Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
- Stir in tomato paste and garlic until fragrant, about 1 minute.
- Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
- Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
- Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
- Serve beef with juices immediately with mashed potatoes, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
87 reviews
Excellent
Other Recipes
You'll Also Love
