Description
Indulge in the rich and comforting flavors of these Braised Short Ribs, slow-cooked to perfection in a savory red wine sauce. This classic dish is perfect for a cozy night in or a special dinner party.
Ingredients
Scale
Short Ribs:
- 3–4 pounds bone-in beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
Braising Liquid:
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat the oven: to 325°F (165°C). Pat the short ribs dry and season with salt and pepper.
- Sear the ribs: in a Dutch oven, brown the ribs in batches. Set aside.
- Sauté vegetables: cook onion, carrots, and celery until softened. Add garlic, tomato paste, and flour.
- Deglaze: with red wine, then add broth, Worcestershire sauce, herbs, and bay leaves.
- Braise: Return ribs to the pot, cover, and cook in the oven for 2 1/2 to 3 hours.
- Finish: Discard herbs, skim fat, and serve over mashed potatoes or polenta.
Notes
- For deeper flavor, make a day ahead and refrigerate overnight.
- Bone-in short ribs add more flavor to the dish.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American, French-Inspired
Nutrition
- Serving Size: 1 short rib portion with sauce
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 120mg
