Description
A comforting and delicious meal, braised short ribs are tender, fall-off-the-bone meat cooked in a rich, savory sauce. Perfect for a cozy dinner or impressing guests, this recipe is a guaranteed favorite.
Ingredients
- 4 pounds Beef Short Ribs (bone-in, for maximum flavor)
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 medium Onions, chopped
- 2 medium Carrots, chopped
- 1 rib Celery, chopped
- 3 cloves Garlic, minced
- 4 sprigs Thyme
- 2 Bay Leaves
- 3 tablespoons Tomato Paste
- 2.5 cups Red Wine
- 2.5 cups Beef Broth
- 1 can (15 ounces) Whole Tomatoes, undrained
- 2 tablespoons Balsamic Vinegar (optional)
- 0.25 cup Chopped Fresh Parsley (for garnish)
Instructions
- Season the beef short ribs generously with kosher salt and black pepper at least 1 hour before cooking.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides until caramelized, about 6 minutes per batch. Remove ribs and set aside.
- Reduce heat, add onions, carrots, celery, garlic, thyme, and bay leaves to the pot. Sauté for 5-7 minutes until softened and aromatic.
- Stir in tomato paste and cook for 1 minute more.
- Pour in red wine to deglaze, scraping up browned bits. Reduce by half, about 3-4 minutes.
- Add beef broth, whole tomatoes (with juices), and balsamic vinegar (if using). Bring to a gentle boil.
- Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover the Dutch oven and transfer to a preheated oven at 350°F (175°C).
- Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
- Remove ribs, skim excess fat from the sauce if desired. Serve hot, garnished with fresh parsley, alongside your favorite sides.
Notes
- These braised short ribs can be made ahead; flavors deepen overnight.
- For best results, use bone-in short ribs.
- Don’t skip the browning step; it adds crucial flavor.
- The meat should be fork-tender after 2.5-3 hours of braising.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 1 hour
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 50 g
- Cholesterol: 180 mg
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