Short Ribs Barefoot Contessa Style
Indulge in the unmatched flavors of Short Ribs Barefoot Contessa Style, a comforting and elegant dish that transforms simple ingredients into culinary perfection. These melt-in-your-mouth beef short ribs are seasoned to perfection, seared for a caramelized crust, and then slow-braised in an aromatic mix of red wine, beef stock, and fresh herbs like rosemary and thyme. The deeply flavorful sauce, enriched with tomato paste and caramelized vegetables, perfectly complements the fall-off-the-bone meat. This hearty recipe, inspired by the Barefoot Contessa's signature taste, is ideal for cozy family dinners or special occasions. Serve it alongside creamy mashed potatoes, buttery polenta, or crusty bread to savor every drop of the luscious gravy. Perfect for those who appreciate gourmet comfort food and rich, slow-cooked flavors!
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 tablespoons Kosher salt
- 2 teaspoons Freshly ground black pepper
- 1 cup All-purpose flour
- 0.25 cup Olive oil
- 2 large Yellow onions, chopped
- 3 large Carrots, peeled and diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 bottle Dry red wine (preferably Cabernet Sauvignon)
- 6 cups Beef stock
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 pieces Bay leaves
Instructions
Preheat your oven to 350°F (175°C).
Season the short ribs generously with kosher salt and freshly ground black pepper. Dust them lightly with all-purpose flour, shaking off any excess.
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs to a plate and set aside.
In the same pot, add the chopped onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly browned, about 7-8 minutes.
Add the minced garlic and cook for 1 more minute until fragrant. Stir in the tomato paste and cook for another 2-3 minutes, allowing the tomato paste to caramelize slightly.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring the mixture to a simmer and let it cook for 10 minutes, reducing the wine slightly.
Return the seared short ribs to the pot. Add the beef stock until the ribs are just covered. Toss in the rosemary, thyme, and bay leaves.
Cover the Dutch oven tightly and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Remove the pot from the oven. Discard the herb sprigs and bay leaves. Skim off any excess fat from the surface of the sauce, if desired.
Serve the short ribs hot, with the sauce spooned over them. Pair with mashed potatoes, polenta, or crusty bread to soak up the rich gravy.
Nutrition Facts
Calories |
1284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.9 g | 113% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 111 mg | 9% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1355 mg | 29% | |
*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.
