Braised Short Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 people
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Calories
1103 kcal
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Course
Main Course, Dinner
Braised Short Ribs
Description
This recipe begins by dredging short ribs in a seasoned flour mixture for browning and texture. The ribs are seared in olive oil to develop a browned crust, then vegetables including onions, carrots, and celery are softened in the same pan. Tomato paste and garlic are added and cooked briefly to build flavor, followed by deglazing with dry red wine.
Beef broth is added along with fresh thyme and rosemary sprigs. The short ribs are returned to the pan partially submerged and cooked covered in a 350°F oven for 2 ½ to 3 hours until the meat is tender and beginning to fall off the bone. The result is meat with a tender interior and a flavorful, rich sauce that reflects wine and beef stock melded with aromatic herbs.
The recipe notes that if using foil instead of a tight-fitting lid for the braise, cooking time should be extended slightly to maintain tenderness.
Ingredients
- 8 beef short ribs about 4 pounds
- ½ cup all-purpose flour 62.5 g
- 1 teaspoon kosher salt
- 1 teaspoon black pepper ground
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion chopped (about 1 ½ cups
- 2 large carrot 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 beef broth
- 2 prigs thyme fresh
- 2 prigs rosemary fresh
- parsley chopped for garnish
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
- Using aluminum foil instead of a tight-fitting lid may require adding 10-15 minutes to cooking time for full tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1103 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1103kcal | 55% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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