Braised Short Ribs Anne Burrell
Indulge in the ultimate comfort food with Anne Burrell's Braised Short Ribs, a rich and hearty dish perfect for impressing guests or treating yourself to a flavorful feast. These bone-in beef short ribs are seared to golden perfection, then slowly braised in a lush combination of dry red wine, beef stock, and aromatic vegetables like onions, carrots, celery, and garlic. Fresh thyme, rosemary, and bay leaves infuse the sauce with earthy depth, while the long, slow cooking technique ensures the meat becomes exquisitely tender and falls off the bone. Perfectly paired with creamy mashed potatoes or buttered noodles, this satisfying dish offers a restaurant-quality experience right from your own kitchen. With its rustic elegance and melt-in-your-mouth texture, this braised short ribs recipe is a must-try for lovers of savory, slow-cooked comfort food.
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Recipe Information
Ingredients
- 4 pounds Bone-in beef short ribs
- 2 tablespoons Kosher salt
- 2 teaspoons Freshly ground black pepper
- 1 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 cups Yellow onion, diced
- 2 cups Carrots, diced
- 1 cup Celery, diced
- 6 cloves Garlic, chopped
- 1 cup Tomato paste
- 1 bottle (750 mL) Dry red wine
- 4 cups Beef stock
- 6 pieces Fresh thyme sprigs
- 4 pieces Fresh rosemary sprigs
- 2 pieces Bay leaves
Instructions
Preheat your oven to 375°F (190°C).
Generously season the short ribs with kosher salt and freshly ground black pepper on all sides.
Lightly coat the short ribs in all-purpose flour, shaking off any excess.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until they are deeply browned on all sides (about 2-3 minutes per side). Transfer the browned short ribs to a plate and set aside.
In the same pot, add the diced onions, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and begin to caramelize.
Add the chopped garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 2-3 minutes to develop its flavor.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate the browned bits. Bring to a boil and let simmer for 10-12 minutes, reducing the wine by half.
Return the short ribs to the pot, nestling them into the wine and vegetables.
Pour in the beef stock until the liquid just covers the short ribs.
Add the thyme sprigs, rosemary sprigs, and bay leaves to the pot.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven and carefully discard the thyme, rosemary, and bay leaves.
Skim off any excess fat from the surface of the sauce (optional).
Serve the braised short ribs hot with your favorite sides, such as mashed potatoes or buttered noodles, and ladle the rich sauce over the top.
Nutrition Facts
Calories |
7329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.5 g | 608% | |
| Saturated Fat | 180.9 g | 904% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 9020 mg | 392% | |
| Total Carbohydrate | 232.4 g | 85% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 65.4 g | ||
| Protein | 394.8 g | 790% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 62.2 mg | 346% | |
| Potassium | 10384 mg | 221% | |
*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.
