Braised Beef Ribs
Indulge in the ultimate comfort food with these tender, fall-off-the-bone Braised Beef Ribs, slow-cooked to perfection in a rich, flavorful red wine and beef broth sauce. This hearty dish combines succulent short ribs with aromatic vegetables like carrots, celery, and onions, all enhanced by the earthy notes of thyme and bay leaves. Searing the ribs to a golden crust before slow-braising infuses deep layers of flavor, while the long, oven-baked cooking process ensures melt-in-your-mouth meat. Perfect for family dinners or special occasions, this crowd-pleasing recipe is best served with creamy mashed potatoes or crusty bread to soak up the savory sauce. With minimal prep time and rewarding results, these braised beef ribs are a show-stopping centerpiece for any dining table. Keywords: braised beef ribs, fall-off-the-bone, red wine sauce, slow-cooked, comfort food.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 4 thyme sprigs
- 2 bay leaves
Instructions
Preheat the oven to 325°F (165°C).
Season the beef ribs all over with salt and black pepper.
In a large Dutch oven or heavy ovenproof pot, heat the olive oil over medium-high heat. Add the ribs to the pot in batches, browning them on all sides, about 3 to 4 minutes per side. Once browned, transfer the ribs to a plate.
Cut the onion into thin slices, dice the carrots, and chop the celery. Mince the garlic cloves.
In the same pot, add the onions, carrots, and celery, cooking over medium heat until softened, about 5 to 7 minutes. Add the garlic and tomato paste, stirring to combine and cooking for another minute until fragrant.
Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes or until the wine has reduced by half.
Return the ribs to the pot, nestling them into the vegetable mixture. Pour in the beef broth and add the thyme sprigs and bay leaves.
Bring the mixture to a simmer, cover the pot with a lid or foil, and transfer it to the oven.
Bake in the preheated oven for 3 to 3 1/2 hours, or until the ribs are extremely tender and the meat is falling off the bone.
Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaves.
Serve the braised beef ribs hot, spooning some of the rich sauce and vegetables over the top. Enjoy!
Nutrition Facts
Calories |
1109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 32.7 g | 163% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.4 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
