Deluxe Short Ribs
Indulge in the ultimate comfort food with these rich and tender Deluxe Short Ribs, a melt-in-your-mouth masterpiece perfect for cozy gatherings or special occasions. Slowly braised to perfection in a flavorful medley of dry red wine, beef stock, and aromatic herbs like fresh thyme and rosemary, these bone-in beef short ribs are deeply savory and irresistibly delicious. Searing the ribs creates a caramelized crust, while sautéed onions, carrots, celery, and tomato paste build a robust base for the luscious sauce. This hearty dish, which cooks low and slow in a Dutch oven for maximum tenderness, pairs beautifully with creamy mashed potatoes, buttery polenta, or rustic crusty bread to soak up every last drop of the rich, velvety gravy. Whether serving a crowd or treating yourself, these braised short ribs are a show-stopping meal with timeless appeal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into 1-inch pieces
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef stock
- 4 sprigs fresh thyme sprigs
- 1 sprig fresh rosemary sprig
- 1 leaf bay leaf
Instructions
Preheat your oven to 325°F (160°C).
Pat the short ribs dry with paper towels, then season all sides generously with salt and pepper.
Lightly dredge the short ribs in flour, shaking off any excess.
Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat.
Sear the short ribs in batches, about 2-3 minutes per side, until browned. Remove and set aside.
Lower the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes until softened.
Add the minced garlic and tomato paste, stirring to coat the vegetables. Cook for another minute.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze. Let simmer for 3-4 minutes to reduce slightly.
Return the short ribs to the pot and add the beef stock until the ribs are nearly submerged.
Stir in the thyme sprigs, rosemary sprig, and bay leaf.
Bring the liquid to a gentle simmer, then cover the pot with a lid and transfer to the oven.
Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven. Discard the thyme, rosemary, and bay leaf.
Skim off any excess fat from the surface of the sauce before serving.
Serve the short ribs hot, with the sauce spooned over the top, alongside mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
6067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.7 g | 584% | |
| Saturated Fat | 177.4 g | 887% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 18.2 g | ||
| Protein | 370.4 g | 741% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 6204 mg | 132% | |
*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.
