Braised Beef Short Ribs
Indulge in the rich, comforting flavors of **Braised Beef Short Ribs**, a classic dish that transforms tender, bone-in short ribs into a luxurious feast. Perfectly seasoned and seared to lock in flavor, the ribs are simmered in a savory blend of red wine, aromatic vegetables, beef broth, and fresh herbs like thyme and bay leaves. Slow-braised to perfection in a Dutch oven, this recipe yields irresistibly succulent meat that falls off the bone and melds beautifully with the luscious, velvety sauce. Ideal for cozy family dinners or special occasions, these ribs pair wonderfully with creamy mashed potatoes or buttery polenta, creating a hearty and unforgettable dining experience. Whether you're a fan of comforting one-pot meals or looking to elevate your home-cooked repertoire, this **oven-braised beef short ribs recipe** is a must-try.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs generously with salt and pepper on all sides.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
Working in batches, sear the short ribs on all sides until deep brown, about 8-10 minutes per batch. Remove and set aside.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
Add the minced garlic and tomato paste, stirring to combine. Cook for 1-2 minutes until fragrant.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a simmer and let it reduce by half, about 10-12 minutes.
Return the short ribs to the pot, nestling them into the vegetables and liquid.
Add the beef broth, bay leaves, and thyme sprigs, ensuring the liquid almost covers the ribs.
Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven.
Braise in the oven for about 3 hours, or until the meat is tender and falling off the bone.
Carefully remove the pot from the oven and let the ribs rest in the sauce for 10-15 minutes before serving.
Serve the short ribs with the cooking juices spooned over the top, alongside mashed potatoes or polenta.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 150 mg | 12% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1795 mg | 38% | |
*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.
