Braised Short Ribs
Indulge in the ultimate comfort food with these tender and flavorful Braised Short Ribs, a classic dish that is perfect for cozy dinners or special occasions. Slowly cooked to perfection, this recipe combines rich, meaty beef short ribs with aromatic vegetables like onions, carrots, and celery, all simmering in a luxurious blend of red wine and beef broth. Enhanced with thyme, bay leaves, and garlic, every bite is infused with deep, robust flavors. Perfectly braised in a Dutch oven until irresistibly fall-apart tender, these short ribs are ideal for serving over creamy mashed potatoes, buttery polenta, or paired with crusty bread to soak up the decadent sauce. With just a few simple ingredients and some patience, you’ll create a restaurant-quality dish that tastes as rewarding as it is easy to make. Keywords: braised short ribs recipe, tender beef ribs, red wine short ribs, comfort food recipes, Dutch oven recipes.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 4 fresh thyme sprigs
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs with kosher salt and black pepper all over.
Heat the olive oil in a large Dutch oven over medium-high heat.
In batches, sear the short ribs on all sides until a deep brown crust forms, about 8 minutes per batch. Transfer the ribs to a plate and set aside.
Reduce the heat to medium and add the onions, carrots, and celery to the same pot. Cook until softened, about 5-7 minutes.
Add the minced garlic and tomato paste, stirring for about 1 minute until the garlic is fragrant and the paste is slightly darkened.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let cook until the wine is reduced by half, about 10 minutes.
Return the short ribs to the pot, adding any juices accumulated on the plate.
Add the beef broth, thyme sprigs, and bay leaves to the pot. The ribs should be mostly submerged. Bring the liquid to a simmer.
Cover the Dutch oven and transfer it to the preheated oven. Braise the ribs, occasionally turning, for about 2.5 to 3 hours until the meat is tender and easily pulled apart with a fork.
Remove the pot from the oven and allow it to sit for about 15 minutes. Skim any fat from the surface of the liquid, if desired.
Serve the short ribs over mashed potatoes, polenta, or alongside crusty bread to soak up the sauce.
Nutrition Facts
Calories |
5597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.0 g | 385% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 15037 mg | 654% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 201.0 g | ||
| Protein | 342.9 g | 686% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 705 mg | 54% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 7682 mg | 163% | |
*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.
