Braised Short Ribs

Name: Braised Short Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 people
Ingredients: 8 beef short ribs; ½ cup (62.5 g) all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 1 tablespoon extra virgin olive oil; 1 large yellow onion; 2 large carrots; 2 ribs celery; 1 tablespoon tomato paste; 2 tablespoons garlic; 2 cups dry red wine; 2 cups (480 g) beef broth; 2 prigs fresh thyme; 2 prigs fresh Rosemary; Parsley

User Reviews

5.0

75 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
6 people
Calories
1103 kcal
Course
Main Course, Dinner

Braised Short Ribs

Iris Hanson

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Braised Short Ribs are a delectable dish made from beef short ribs that are slowly cooked in a flavorful liquid until they become tender and succulent. It is not only delicious and the definition of comfort food, but it is also a one-pot meal!

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Ingredients

Servings

8 beef short ribs, about 4 pounds
½ cup (62.5 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 large yellow onion, chopped (about 1 ½ cups)
2 large carrots, cut into 1-inch pieces (about 1 ½ cups)
2 ribs celery, diced (about ½ cup)
1 tablespoon tomato paste
2 tablespoons garlic, minced
2 cups dry red wine, like Cabernet Sauvignon or Pinot Noir
2 cups (480 g) beef broth
2 prigs fresh thyme
2 prigs fresh Rosemary
Parsley, chopped for garnish

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Instructions

Preheat oven to 350°F.
In a shallow bowl, combine flour, salt and pepper. Working one at a time, dredge each short rib in the flour mixture. Shake off the excess and set aside.
To a large, oven-safe skillet over medium-high heat, add oil. Once hot, sear the ribs on each side, working in batches to avoid overcrowding. Set aside.
Reduce heat to medium. Add onions, carrots, and celery. Cook until softened (3-5 minutes). Add tomato paste and garlic. Cook for 1 more minute.
Pour in the red wine, scraping the bottom of the pot to release any browned bits stuck to the pan.
Pour in the beef broth and bring the mixture to a simmer.
Place the seared short ribs back into the skillet, ensuring they are partially submerged in the liquid. Add thyme and rosemary.
Cover the skillet with aluminum foil and transfer it to the preheated oven. Allow the short ribs to braise for 2 ½ to 3 hours*, or until the meat is fork-tender and starting to fall off the bone.
Serve the beef ribs over mashed potatoes, and drizzle with the sauce from the pan. Garnish with parsley. Enjoy!

Notes

*When covering with aluminum foil (as opposed to a tight-fitting lid), you may need to add 10-15 minutes to the cooking time to reach the 'fall-off-the-bone' tenderness of the beef.