Saucy Short Ribs
Fall-off-the-bone tender and luxuriously rich, these Saucy Short Ribs are the ultimate comfort food for cozy dinners or special occasions. Braised low and slow in a hearty blend of red wine, beef broth, and crushed tomatoes, the ribs soak up a deeply savory sauce infused with aromatic garlic, herbs, and caramelized vegetables like carrots, celery, and onions. Perfectly seared for maximum flavor, these melt-in-your-mouth beef short ribs are cooked in one pot, making cleanup a breeze. Serve over creamy mashed potatoes, buttery polenta, or rustic crusty bread to savor every drop of the irresistible sauce. Whether you’re hosting a dinner party or indulging in a quiet night at home, this recipe promises an unforgettable meal that will leave everyone reaching for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 3 medium Carrots, cut into 1-inch pieces
- 2 Celery stalks, chopped
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 14 ounces Canned crushed tomatoes
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs generously with salt and black pepper on all sides.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the ribs in batches until browned on all sides, about 2-3 minutes per side. Remove the ribs and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Deglaze the pot by adding the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
Add the beef broth, canned crushed tomatoes, bay leaves, and thyme sprigs to the pot. Stir to combine, then return the short ribs and any accumulated juices to the pot.
Bring the mixture to a gentle simmer. Cover the pot with a lid and transfer it to the preheated oven.
Cook the ribs in the oven for 2 1/2 to 3 hours, or until the meat is tender and pulls away easily from the bone.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. If desired, skim off any excess fat from the surface of the sauce.
Serve the short ribs with the sauce spooned over the top, garnished with freshly chopped parsley. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
5410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.0 g | 368% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 19125 mg | 832% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 220.4 g | ||
| Protein | 349.1 g | 698% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 838 mg | 64% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 9067 mg | 193% | |
*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.
