Country Style Braised Short Ribs
Experience the ultimate comfort food with our Country Style Braised Short Ribs, a hearty, slow-cooked dish that delivers melt-in-your-mouth tenderness and deep, rich flavors. Perfectly seared beef short ribs are gently braised in a savory combination of red wine, beef broth, and aromatic herbs, alongside a medley of tender vegetables like carrots, celery, and onions. The low-and-slow cooking process transforms these humble ingredients into a luxurious, deeply flavorful meal that’s perfect for cozy gatherings or special occasions. Serve these succulent short ribs over creamy mashed potatoes, buttery polenta, or tender egg noodles, and finish with a sprinkle of fresh parsley for a comforting dish that tastes like home. This one-pot dinner is a true classic, combining rustic charm with gourmet appeal.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 0.25 cups all-purpose flour
- 3 tablespoons vegetable oil
- 1 yellow onion, chopped
- 3 carrots, peeled and sliced into thick rounds
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cups dry red wine
- 3 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with paper towels. Season generously with kosher salt and black pepper.
Lightly coat the short ribs with all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large, heavy Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Do this in batches to avoid overcrowding the pan. Transfer the seared ribs to a plate and set aside.
Add the chopped onion, carrots, and celery to the same pot. Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pot by adding the dry red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
Return the seared short ribs to the pot. Add the beef broth, dried thyme, and bay leaves. Ensure the liquid covers about 3/4 of the ribs; add more broth or water if needed.
Bring the mixture to a gentle simmer, then cover the Dutch oven with a lid and transfer it to the preheated oven.
Braise the short ribs in the oven for about 2 1/2 to 3 hours, or until the meat is tender and easily pulls away from the bone. Check halfway through to ensure liquid levels are adequate, adding more broth if needed.
Once done, remove the short ribs from the pot and skim any excess fat from the surface of the sauce. Simmer the sauce over medium heat on the stovetop to thicken, if desired.
Return the ribs to the pot to reheat gently. Serve warm, garnished with freshly chopped parsley, over mashed potatoes, polenta, or egg noodles.
Nutrition Facts
Calories |
6706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.0 g | 656% | |
| Saturated Fat | 198.6 g | 993% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 5345 mg | 232% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.8 g | ||
| Protein | 382.1 g | 764% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 584 mg | 45% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 7245 mg | 154% | |
*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.
