Short Ribs with Sauce
Indulge in the ultimate comfort food with this melt-in-your-mouth Short Ribs with Sauce recipe, a slow-cooked masterpiece perfect for cozy dinners and special occasions. Tender beef short ribs are seared to perfection, then braised in a rich, flavorful sauce made with red wine, beef stock, and aromatic veggies like onions, carrots, and celery. A touch of tomato paste and fresh thyme infuses every bite with deep, savory flavor, while a low and slow oven cook ensures the meat falls right off the bone. This dish is as impressive as it is easy to prepare, with just 15 minutes of prep time before the oven does its magic. Serve these succulent short ribs over creamy mashed potatoes or alongside crusty bread to soak up every drop of the luscious sauce. Perfect for hearty family meals or elegant gatherings, this recipe brings warmth to the table with every bite.
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Recipe Information
Ingredients
- 3 pounds beef short ribs
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
Instructions
Preheat your oven to 325°F (163°C).
Pat the short ribs dry with paper towels and season them generously on all sides with salt and pepper.
Dredge the short ribs in flour, shaking off any excess.
In a large oven-safe Dutch oven, heat the olive oil over medium-high heat.
Sear the short ribs on all sides until they are deeply browned, about 4 minutes per side. Work in batches if necessary. Remove the ribs and set them aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring frequently, until the vegetables have softened.
Add the minced garlic and tomato paste to the pot. Stir well and cook for 2 minutes until the tomato paste darkens slightly.
Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Bring the wine to a simmer and cook for 5 minutes to reduce slightly.
Add the beef stock, bay leaves, and thyme sprigs to the pot. Stir to combine.
Return the browned short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Cook for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone.
Carefully remove the Dutch oven from the oven. Discard the bay leaves and thyme sprigs.
Serve the short ribs hot with the sauce spooned over the top. Pair with mashed potatoes or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
4421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 12784 mg | 556% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 161.0 g | ||
| Protein | 262.8 g | 526% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 642 mg | 49% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 6795 mg | 145% | |
*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.
