My Favourite Short Ribs
Indulge in the ultimate comfort food with "My Favourite Short Ribs," a hearty, luxurious dish that combines tender, fall-off-the-bone beef with a rich, savory sauce. Perfectly seasoned and seared to golden-brown perfection, the beef short ribs are braised low and slow in a flavorful medley of red wine, beef stock, fresh herbs, and caramelized aromatics like onions, carrots, and celery. This recipe features a harmonious balance of rustic flavors and sophisticated techniques, making it a perfect centerpiece for a cozy family dinner or an impressive dinner party. Serve these braised short ribs over creamy mashed potatoes or alongside crusty bread to soak up every drop of the decadent sauce. With just 20 minutes of prep and a few hours of hands-off cooking, this dish transforms simple ingredients into an unforgettable culinary masterpiece.
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Recipe Information
Ingredients
- 4 lbs beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine (such as Cabernet Sauvignon)
- 3 cups beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
Instructions
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with a paper towel and season generously with kosher salt and black pepper on all sides.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil.
Once the oil is hot, sear the short ribs in batches until they are browned on all sides, about 3 minutes per side. Remove the ribs and set aside.
Lower the heat to medium and add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Pour in the red wine, scraping up any browned bits from the bottom of the pot (this adds great flavor). Simmer for 5 minutes to reduce slightly.
Add the beef stock, bay leaves, rosemary sprigs, and thyme sprigs. Stir to combine.
Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Cook in the oven for 2 1/2 to 3 hours, or until the meat is fork-tender and falling off the bone.
Remove the pot from the oven and skim off any excess fat from the surface of the sauce.
Serve the short ribs with your favorite side, such as mashed potatoes or crusty bread, and spoon the rich sauce over the top.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4055 mg | 176% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 18.6 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1742 mg | 37% | |
*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.
