High Protein Braised Beef Short Ribs
Indulge in the hearty, savory luxury of High Protein Braised Beef Short Ribs, a comforting yet elevated dish that's perfect for a special dinner or family gathering. Featuring tender, fall-off-the-bone beef short ribs, this recipe combines the deep, robust flavors of red wine, beef broth, and aromatic herbs like fresh thyme and bay leaves for a protein-packed masterpiece. The ribs are braised to perfection alongside a medley of carrots, celery, onions, and garlic, creating a richly flavorful sauce that's ideal for pairing with creamy mashed potatoes or crusty bread. With 25 minutes of prep followed by slow oven-braising, this crowd-pleasing dish is a delicious reward for a little patience in the kitchen. Perfect for anyone seeking high-protein recipes or classic beef comfort foods, this satisfying meal is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 lbs beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 large onions
- 4 carrots
- 3 celery stalks
- 6 garlic cloves
- 2 tbsp tomato paste
- 2 cups red wine
- 4 cups beef broth
- 6 sprigs fresh thyme
- 2 bay leaves
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 325°F (160°C).
Season the beef short ribs generously with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat. Add short ribs and brown them on all sides for about 3-4 minutes per side. Remove the ribs and set aside.
Chop the onions, carrots, and celery stalks into large chunks. Peel and mince the garlic cloves.
In the same pot, add the onions, carrots, and celery, and sauté for about 5-7 minutes until they start to soften. Add the garlic and cook for an additional minute.
Stir in the tomato paste, coating the vegetables, and cook for another 2 minutes to lightly caramelize it.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly.
Return the ribs to the pot, and add the beef broth, ensuring the ribs are mostly submerged. Add the thyme sprigs and bay leaves.
Bring the liquid to a simmer, cover the pot with a lid, and transfer it to the preheated oven.
Braise in the oven for about 2 1/2 to 3 hours, or until the ribs are fall-off-the-bone tender.
Carefully remove the pot from the oven, and transfer the ribs to a serving platter. Discard the thyme sprigs and bay leaves.
Skim off any excess fat from the surface of the liquid, then taste and adjust seasoning if necessary.
Garnish the ribs with freshly chopped parsley and serve hot, accompanied with mashed potatoes or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
5659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.9 g | 369% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 20469 mg | 890% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 217.6 g | ||
| Protein | 352.3 g | 705% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 852 mg | 66% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 8835 mg | 188% | |
*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.
