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Braised Beef Short Ribs

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4h

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6 servings

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These Braised Beef Short Ribs are a comforting and luxurious dish that's perfect for a special occasion or a cozy dinner at home. Tender, fall-off-the-bone short ribs are slowly braised in a rich red wine sauce with aromatic vegetables and herbs. Serve this hearty dish over creamy mashed potatoes or polenta for a truly indulgent meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
4 g
Allergen Content

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Sulfites

Ingredients

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Steps

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1
Prepare the short ribs

Season the beef short ribs generously with salt and black pepper on all sides.

2
Prepare the vegetables

Chop the onions, carrots, and celery stalks into large chunks. Mince the garlic cloves.

3
Brown the short ribs

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Working in batches, add the short ribs and brown on all sides, about 5-7 minutes per batch. Remove the short ribs from the pot and set aside.

4
Sauté the vegetables

In the same pot, add the chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

5
Add the tomato paste and wine

Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.

6
Add the broth and herbs

Add the beef broth, thyme sprigs, and bay leaves to the pot. Bring the mixture back to a boil.

7
Braise the short ribs

Return the browned short ribs to the pot, nestling them into the liquid and vegetables. Reduce the heat to low, cover the pot, and let the short ribs simmer for 3 to 3 1/2 hours, or until they are tender and easily pull away from the bone.

8
Remove the herbs and serve

Remove the thyme sprigs and bay leaves from the pot. Serve the Braised Beef Short Ribs hot, with the braising liquid and vegetables spooned over the top.

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