Description
These Braised Short Ribs are a rich and flavorful dish, featuring tender meat slow-cooked in a savory broth with aromatic vegetables, perfect for a comforting meal.
Ingredients
Scale
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 4 cloves garlic (minced)
- 2 cups red wine (or beef broth)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Sear the Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper. Brown the ribs on all sides, about 3-4 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute.
- Add Liquid: Stir in red wine and scrape the bottom of the pot to deglaze. Add beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer.
- Braise the Ribs: Return the short ribs to the pot. Cover and transfer to the oven. Braise for 3 hours, or until the meat is tender and falls off the bone.
- Serve: Remove ribs from the pot and strain the sauce. Serve the ribs with the sauce drizzled over them, garnished with fresh parsley.
Notes
- Allow the braising liquid to cool and skim off excess fat before serving.
- These ribs pair wonderfully with mashed potatoes or polenta.
- Prep Time: 20 minutes
- Cook Time: 3 hours
Nutrition
- Calories: 450
- Fat: 30g
- Carbohydrates: 10g
- Protein: 35g