Braised Short Ribs by Pioneer Woman
Indulge in the rich, comforting flavors of Pioneer Woman’s Braised Short Ribs, a showstopping dish perfect for cozy dinners or special occasions. These fall-off-the-bone tender beef short ribs are slow-cooked in a luscious sauce made with red wine, hearty beef broth, and aromatic herbs like thyme and rosemary. Seared to perfection and braised alongside a medley of sautéed onions, carrots, celery, and garlic, this recipe delivers a depth of flavor that’s both rustic and refined. After a few hours in the oven, the ribs become irresistibly succulent, paired beautifully with creamy mashed potatoes, velvety polenta, or crusty artisan bread to soak up the rich sauce. With simple ingredients and a straightforward technique, this dish transforms humble short ribs into a culinary masterpiece. Perfect for dinner parties or a comforting family meal, this recipe truly embodies homestyle elegance.
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Recipe Information
Ingredients
- 6 pieces Bone-in beef short ribs
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 2 whole Carrots
- 2 whole Celery stalks
- 4 whole Garlic cloves
- 2 tablespoons Tomato paste
- 2 cups Red wine
- 4 cups Beef broth
- 3 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 whole Bay leaves
Instructions
Preheat your oven to 325°F (160°C).
Season the short ribs generously with kosher salt and black pepper.
Dredge the short ribs in the 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, cooking each side until deeply browned, about 2-3 minutes per side. Remove and set aside.
Add the chopped onion, carrots, and celery to the same pot. Cook until softened, about 5 minutes.
Stir in the garlic and tomato paste. Cook for another 2 minutes until fragrant.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Return the short ribs to the pot and add the beef broth, thyme, rosemary, and bay leaves.
Bring the liquid to a simmer, then cover the pot tightly with a lid.
Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven. Skim off any excess fat from the surface of the liquid and discard the herb sprigs and bay leaves.
Serve the short ribs with their sauce over mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
4953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.7 g | 419% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 6432 mg | 280% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 21.1 g | ||
| Protein | 261.6 g | 523% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 5111 mg | 109% | |
*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.
