Southern Short Ribs
Experience the ultimate in Southern comfort with these fall-off-the-bone Southern Short Ribs, a hearty and flavorful dish that embodies rustic charm. This recipe combines tender beef short ribs, seared to perfection, with a rich, slow-simmered braising liquid infused with smoked paprika, garlic, fresh thyme, and the deep, robust flavors of red wine and Worcestershire sauce. Cooked in a Dutch oven, these short ribs are paired with a medley of aromatic vegetables, including onions, carrots, and celery, creating a savory, melt-in-your-mouth dish perfect for chilly evenings. Serve over creamy mashed potatoes or alongside crusty bread to soak up the velvety sauce for a truly satisfying Southern-inspired feast. With its perfect blend of simplicity and sophistication, this dish is sure to become a favorite for cozy gatherings or special family dinners.
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Recipe Information
Ingredients
- 4 lbs Beef short ribs
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, chopped
- 2 stalks Celery stalks, chopped
- 4 cloves Garlic, minced
- 2 tbsp Tomato paste
- 3 cups Beef broth
- 1 cup Red wine (optional, can replace with additional beef broth)
- 2 leaves Bay leaves
- 4 sprigs Thyme, fresh sprigs
- 2 tbsp Worcestershire sauce
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs generously with salt, black pepper, smoked paprika, and garlic powder on all sides.
Heat the olive oil in a large Dutch oven or oven-safe heavy pot over medium-high heat.
Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the pot, cooking for another 1-2 minutes until fragrant and the tomato paste darkens.
Deglaze the pot with the red wine (or additional beef broth if not using wine), scraping up any browned bits stuck to the bottom of the pot.
Return the seared short ribs to the pot. Pour in the beef broth, ensuring the ribs are mostly submerged.
Add the bay leaves, thyme sprigs, and Worcestershire sauce to the pot. Stir to combine.
Bring the mixture to a simmer over medium heat, then cover the Dutch oven with a lid and transfer it to the preheated oven.
Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
Remove the pot from the oven. Skim off any excess fat from the surface of the sauce.
Serve the short ribs with the braising liquid spooned over the top. Pair with creamy mashed potatoes, rice, or crusty bread for a complete Southern comfort meal.
Nutrition Facts
Calories |
5348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.8 g | 368% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 19864 mg | 864% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 206.6 g | ||
| Protein | 346.1 g | 692% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 715 mg | 55% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 7881 mg | 168% | |
*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.
