Braised Boneless Short Ribs
Sink your fork into these irresistibly tender Braised Boneless Short Ribs, a luxurious and comforting dish perfect for special occasions or a cozy night in. This recipe takes melt-in-your-mouth boneless short ribs and slowly braises them in a rich, aromatic sauce of dry red wine, beef broth, and fragrant herbs like thyme and bay leaf. The hearty base of caramelized onions, carrots, and celery adds depth, while a touch of tomato paste amplifies the flavor for a perfectly balanced dish. Gently simmered in a Dutch oven and cooked low and slow in the oven, these short ribs are fall-apart tender and bursting with savory goodness. Serve with creamy mashed potatoes, buttery polenta, or crusty bread to soak up the incredible sauce. This dish is the ultimate comfort food and a show-stopping option for dinner parties or family meals alike.
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Recipe Information
Ingredients
- 2 pounds boneless short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
Instructions
Preheat your oven to 325°F (163°C).
Pat the boneless short ribs dry with paper towels. Season them generously on all sides with kosher salt and black pepper.
Lightly coat the short ribs in flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until they are golden brown, about 8 minutes total. Remove the short ribs and set them aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and starting to brown, about 5–7 minutes.
Add the minced garlic and tomato paste, stirring to combine, and cook for 1–2 minutes until the tomato paste darkens in color.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for 2–3 minutes to reduce slightly.
Add the beef broth, thyme sprigs, and bay leaf to the pot. Stir to combine.
Return the seared short ribs to the pot, nestling them into the liquid so they are mostly submerged. Bring the mixture to a gentle simmer.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Let the short ribs braise for 2.5–3 hours, checking occasionally to ensure the liquid level remains sufficient (add a splash of water or broth if needed).
Once the short ribs are fork-tender and the sauce has thickened slightly, remove the pot from the oven.
Discard the thyme sprigs and bay leaf. Serve the short ribs hot, spooning the sauce over the top. Optionally, pair with mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1131 mg | 24% | |
*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.
