Braised Short Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 40 mins
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Total Time
3 hrs
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Servings
4
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Calories
347 kcal
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Course
Main Course
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Cuisine
American
Braised Short Ribs
Description
This recipe begins by sautéing diced onions and chopped carrots to build aromatic flavor. Short ribs are seasoned, coated lightly with flour, and browned briefly on all sides to create a browned crust that enhances taste. Deglazing the pot with red wine lifts the fond, incorporating those browned bits into the braising liquid. Beef broth and tomato paste add body and richness to the cooking liquid.
The ribs cook covered in the oven for approximately two and a half to three hours, allowing collagen to break down and tenderize the meat. Fresh sprigs of thyme and rosemary add herbal notes during the slow braise. The finished dish offers a deep, layered flavor with tender meat that easily pulls from the bone and a silky, concentrated sauce.
This dish serves well as a hearty dinner main, paired with starches that can soak up the sauce such as mashed potatoes or polenta. It is suitable for advance preparation since slow cooking enhances flavors, making it ideal for a make-ahead meal.
Additional cooking methods include adapting the initial sautéing and searing steps for slow cooker or Instant Pot use. The recipe provides freezing tips for convenience, allowing the dish to be stored either before or after cooking for several months with proper thawing before serving.
Ingredients
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrot chopped
- 8 whole beef short ribs , bone-in
- salt to taste
- black pepper to taste
- 1/4 cup all-purpose flour
- 1 cup red wine such as Cote du Rhone or Pinot Noir, dry
- 2 1/2 cups beef broth low-sodium
- 2 Tablespoons tomato paste
- 2 prigs thyme fresh
- 2 prigs rosemary fresh
Instructions
- Preheat oven to 350 degrees F.
- In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
- Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
- Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
- Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
- Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
- Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
Notes
- For a slow cooker, follow initial steps then cook on low for 6-8 hours.
- Instant Pot method includes sautéing and searing steps then pressure cooking for 45 minutes, with a 15-minute natural release.
- Make ahead by prepping ingredients and cooking several hours before serving, as flavors develop during slow braising.
- Before cooking, freeze assembled ingredients for up to 4-5 months; thaw fully before cooking.
- Cooked short ribs can be frozen for 3-4 months; thaw in refrigerator and reheat gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 347kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 401mg | 17% |
| Potassium | 681mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7791IU | 156% |
| Vitamin C | 7mg | 8% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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