Savory Braised Short Ribs
Indulge in pure comfort with these savory braised short ribs, an irresistible dish that transforms simple ingredients into a flavorful masterpiece. Perfectly seared bone-in beef short ribs are slow-cooked in a rich, aromatic broth of dry red wine, beef stock, and a medley of fresh herbs and vegetables like carrots, celery, and onion. A touch of balsamic vinegar adds a subtle tang, enhancing the depth of flavor in every bite. This hearty recipe requires minimal prep and is then braised to tender perfection in the oven, making it an ideal choice for a slow-cooked family dinner or a cozy gathering. Serve these melt-in-your-mouth short ribs over creamy mashed potatoes, buttery polenta, or warm crusty bread to soak up the luxuriously savory sauce. Embrace this classic comfort food for an unforgettable meal!
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 2 medium, diced yellow onion
- 3 large, peeled and diced carrots
- 2 diced celery stalks
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups beef broth
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 325°F (163°C).
Pat the short ribs dry with paper towels, then season them generously with salt and black pepper. Coat each piece lightly with flour, shaking off any excess.
Heat a large Dutch oven or oven-safe heavy-bottomed pot over medium-high heat. Add olive oil and sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the tomato paste is slightly caramelized.
Pour in the red wine and scrape the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for 3-4 minutes to reduce slightly.
Add the beef broth, thyme sprigs, bay leaves, and balsamic vinegar to the pot. Stir well, then return the short ribs to the pot, ensuring they're nestled in the liquid and vegetables.
Bring the mixture to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours or until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven and discard the thyme sprigs and bay leaves. Skim any excess fat off the surface of the sauce.
Serve the short ribs hot with the sauce spooned over the top. They pair beautifully with mashed potatoes, creamy polenta, or crusty bread to soak up the savory juices.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1141 mg | 24% | |
*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.
