Nut-Free Braised Short Ribs
Indulge in the deep, comforting flavors of Nut-Free Braised Short Ribs, a slow-cooked masterpiece perfect for family dinners or special occasions. This recipe highlights tender, bone-in short ribs browned to perfection and simmered in a rich sauce made with red wine, beef broth, balsamic vinegar, and fresh aromatics like thyme and bay leaves. A medley of sautéed onions, carrots, celery, and garlic adds layers of savory goodness, while a slow braise in the oven guarantees melt-in-your-mouth results. With no nuts in the ingredients, this dish is ideal for those with allergies or dietary preferences. Serve these fall-off-the-bone short ribs with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce—finished with a sprinkle of fresh parsley for the ultimate restaurant-quality presentation. Perfect for comfort food seekers, this nut-free short rib recipe is your gateway to gourmet dining at home!
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Recipe Information
Ingredients
- 4 pounds beef short ribs, bone-in
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 large carrots, diced
- 2 medium celery stalks, diced
- 4 large garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef broth
- 2 tablespoons balsamic vinegar
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons chopped parsley for garnish
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and pepper.
In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
Add the short ribs in batches (avoid overcrowding) and brown on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes.
Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Bring to a simmer and cook for 5 minutes.
Return the short ribs to the pot, and pour in the beef broth to nearly cover them.
Add the balsamic vinegar, thyme sprigs, and bay leaves to the pot.
Bring the pot to a simmer, then cover and transfer to the preheated oven.
Braise in the oven for about 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
Once cooked, remove the short ribs from the pot and keep warm.
Discard the bay leaves and thyme stems, and skim off any excess fat from the sauce if necessary.
Serve the short ribs with a generous amount of the sauce, garnished with chopped parsley.
Nutrition Facts
Calories |
6045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.5 g | 587% | |
| Saturated Fat | 181.6 g | 908% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 12161 mg | 529% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 24.0 g | ||
| Protein | 366.5 g | 733% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 5916 mg | 126% | |
*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.
