Really Great Beef Short Ribs
Indulge in the luxurious flavors of these Really Great Beef Short Ribs, a comforting, slow-braised dish perfect for any special occasion or cozy dinner. Tender, fall-off-the-bone beef short ribs are seared to perfection and then slowly cooked in a rich, aromatic sauce made with red wine, beef stock, and a medley of fresh herbs like thyme and rosemary. The savory blend of sautéed onions, carrots, and celery adds depth to the sauce, which pairs beautifully with creamy mashed potatoes or polenta. With simple yet bold ingredients, this recipe transforms humble short ribs into a show-stopping meal that’s sure to impress. Perfect for home cooks looking to master classic braising techniques, this dish is easy to prepare yet stunning in presentation, making it a go-to recipe for hearty, flavorful comfort food.
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Recipe Information
Ingredients
- 3 pounds beef short ribs
- 2 teaspoons kosher salt
- 1.5 teaspoons black pepper, freshly ground
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (dry)
- 2 cups beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
Instructions
Preheat your oven to 325°F (163°C).
Season the beef short ribs generously with kosher salt and freshly ground black pepper. Lightly dredge them in flour, shaking off any excess.
Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Work in batches to avoid overcrowding. Set the seared ribs aside.
In the same Dutch oven, lower the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
Add the minced garlic and tomato paste, stirring for 1-2 minutes until the tomato paste darkens in color.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce the wine slightly.
Return the short ribs to the Dutch oven, nestling them among the vegetables. Pour in the beef stock until the ribs are nearly submerged.
Add the bay leaves, thyme sprigs, and rosemary sprigs to the pot. Bring the mixture to a gentle simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat is falling off the bone.
Carefully remove the Dutch oven from the oven. Discard the bay leaves and herb sprigs. Skim off any excess fat from the surface of the sauce if desired.
Serve the short ribs with their sauce over mashed potatoes, creamy polenta, or rice. Garnish with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
5117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.8 g | 489% | |
| Saturated Fat | 148.9 g | 744% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 4182 mg | 182% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 27.9 g | ||
| Protein | 288.0 g | 576% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 558 mg | 43% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 6024 mg | 128% | |
*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.
