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Braised Short Ribs

Savory Braised Short Ribs for Ultimate Comfort Food Bliss

Experience the rich flavors of Braised Short Ribs, a comforting dish perfect for dinner gatherings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Beef Short Ribs Choose well-marbled cuts
  • 2 tablespoons Vegetable Oil For searing the ribs
For the Braising Liquid
  • 1 bottle Red Wine Dry variety like Burgundy or Pinot Noir
  • 4 cups Beef Broth Adds moisture and flavor
For the Vegetables
  • 1 large Onion Chopped
  • 2 medium Carrots Chopped
  • 2 stalks Celery Chopped
  • 4 cloves Garlic Minced
For the Sauce
  • 2 tablespoons Tomato Paste
For the Bouquet Garni
  • 3 each Bay Leaves
  • 1 sprig Thyme
  • 1 sprig Parsley

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Season the beef short ribs with salt and pepper.
  2. In a Dutch oven, heat vegetable oil over medium-high heat. Sear short ribs for 3-4 minutes on each side until golden-brown.
  3. Add chopped onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and tomato paste, stirring for 1 more minute.
  4. Pour in the red wine, scraping up browned bits. Bring to a boil and reduce by half, about 10 minutes.
  5. Add beef broth and bouquet garni. Return browned short ribs to the pot and simmer. Cover and cook in the oven for 2.5 to 3 hours.
  6. Remove ribs, strain cooking liquid, and reduce if desired. Thicken sauce with beurre manié if necessary.
  7. Serve the ribs over mashed potatoes or polenta, garnished with parsley.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 10gProtein: 35gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 4mg

Notes

Consider making a day in advance for improved flavors. Store leftovers in the fridge for 3-4 days or freeze for longer storage.

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