Throw Together Short Ribs
Prepare to elevate your comfort food game with this irresistibly tender Throw Together Short Ribs recipe. Perfectly seasoned bone-in short ribs are seared until golden, then slow-braised in a luscious, flavor-packed sauce made from beef broth, optional red wine, soy sauce, balsamic vinegar, and a hint of tomato paste. Aromatic garlic, sautéed onions, and dried thyme add a rich depth of flavor, while a low-and-slow oven braise ensures the meat melts in your mouth. This easy, one-pot dish takes just 20 minutes of prep time and transforms into a hearty, restaurant-worthy meal ideal for a cozy dinner. Serve these succulent short ribs over creamy mashed potatoes, fluffy rice, or alongside crusty bread to soak up every drop of the savory sauce. With its fall-apart tenderness and incredible taste, this recipe is sure to become a family favorite! Perfect for fans of slow-braised meat, one-pot wonders, and rich, comforting meals.
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Recipe Information
Ingredients
- 2.5 lbs bone-in short ribs
- 2 tbsp olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 325°F (165°C).
Pat the short ribs completely dry with paper towels, then season them generously with salt and black pepper.
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the short ribs in batches, about 3-4 minutes per side, until deeply browned. Remove and set aside.
Reduce the heat to medium and add the chopped onion. Sauté for 5-6 minutes, until softened and golden.
Add the garlic and cook for an additional 1 minute, until fragrant.
Stir in the tomato paste and flour, cooking for 2-3 minutes to remove any raw flour taste.
Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Stir in the soy sauce, balsamic vinegar, thyme, and bay leaves. Season with a small pinch of salt and pepper.
Return the short ribs to the pot, nestling them into the liquid so they are mostly submerged.
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Braise for 2.5-3 hours, or until the short ribs are fall-apart tender and the sauce has thickened slightly.
Remove the bay leaves before serving. If necessary, skim off any excess fat from the surface using a spoon.
Serve the short ribs hot with the sauce spooned over the top. They pair beautifully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.6 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1045 mg | 22% | |
*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.
