Zesty Beef Short Ribs
Elevate your dinner table with these irresistible Zesty Beef Short Ribs, a hearty and flavorful dish that’s perfect for cozy gatherings or special occasions. Slow-braised to tender perfection in a rich, savory sauce infused with red wine, soy sauce, and a hint of orange zest, these short ribs deliver a delightful balance of smoky, sweet, and zesty notes. Infused with garlic, smoked paprika, and fresh thyme, every bite bursts with complex, layered flavors. This recipe combines classic slow-cooking techniques with bold seasonings, making it both comforting and elegant. Serve these melt-in-your-mouth short ribs over creamy mashed potatoes or buttery polenta to soak up the luscious sauce, and watch them become an instant family favorite. Perfect for those searching for slow-cooked beef recipes or braised short ribs with a twist, this dish is a surefire way to impress.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon red chili flakes
- 3 sprigs fresh thyme sprigs
- 2 bay leaves
- 1 tablespoon orange zest
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef short ribs dry with paper towels. Season the ribs generously with salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the short ribs on all sides until golden brown, about 2-3 minutes per side. Remove the ribs from the pot and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the tomato paste to the pot and stir well, cooking for 2 minutes to caramelize it slightly.
Deglaze the pot with red wine, scraping up any brown bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly.
Pour in the beef broth, then stir in the soy sauce, brown sugar, smoked paprika, and red chili flakes.
Return the seared short ribs to the pot. Add the thyme sprigs, bay leaves, and orange zest to the braising liquid.
Bring the liquid to a gentle simmer, then cover the pot with its lid and transfer it to the preheated oven.
Cook the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaves.
Taste the braising liquid and adjust seasoning with more salt or pepper if needed. Serve the short ribs warm over mashed potatoes, polenta, or alongside crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 33.1 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 6.8 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 81 mg | 6% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1044 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.
