Lip Smacking Savory Beef Short Ribs
Prepare to indulge in pure comfort with these tender, flavor-packed Lip Smacking Savory Beef Short Ribs! Braised to perfection in a rich, aromatic sauce made of dry red wine, beef broth, soy sauce, and a touch of balsamic vinegar, these fall-off-the-bone short ribs are layered with depth and complexity. Sautéed onions, carrots, celery, and garlic add a fragrant base, while fresh rosemary and bay leaves infuse the dish with earthy, herbaceous notes. Perfect for a cozy family dinner or a special occasion, this hearty recipe pairs beautifully with creamy mashed potatoes, buttery polenta, or crusty bread to soak up every last drop of the luscious sauce. With minimal prep and a slow, oven-braised cooking process, this crowd-pleaser is as easy as it is unforgettable.
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Recipe Information
Ingredients
- 4 lbs beef short ribs
- 2 tbsp vegetable oil
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 2 bay leaves
- 2 fresh rosemary sprigs
- 1 tsp salt
- 1 tsp black pepper
Instructions
Preheat your oven to 325°F (163°C).
Season the beef short ribs generously with salt and pepper on all sides.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.
Sear the short ribs on all sides until they are deeply browned, about 2-3 minutes per side. Remove the ribs and set them aside.
Chop the onion, carrots, and celery into medium chunks, and mince the garlic cloves.
Add the chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
Stir in the tomato paste, allowing it to cook for 2 minutes to develop its flavor.
Deglaze the pot by pouring in the dry red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes to reduce slightly.
Add the beef broth, soy sauce, and balsamic vinegar to the pot. Stir to combine.
Return the seared short ribs to the pot, nestling them into the liquid. Add the bay leaves and rosemary sprigs.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook the short ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Remove the pot from the oven and carefully skim off any excess fat from the surface of the sauce.
Serve the short ribs hot with the sauce spooned over the top. Pair with creamy mashed potatoes, polenta, or a crusty loaf of bread to soak up the delicious sauce.
Nutrition Facts
Calories |
5305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.7 g | 365% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 18228 mg | 793% | |
| Total Carbohydrate | 279.1 g | 101% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 204.8 g | ||
| Protein | 348.1 g | 696% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 674 mg | 52% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 7635 mg | 162% | |
*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.
