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–+ servings
2 beef short ribs on a bed of mashed potatoes.
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5 from 1 vote

Braised Beef Short Ribs

Tender Braised Beef Short Ribs that are hearty, rich and mouth watering braised in beef broth loaded with fresh herbs. This truly is comfort food at it's finest.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 342kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 4-5 pounds beef shot ribs
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper freshly cracked, or to taste
  • 2 tablespoon olive oil
  • 2 tablespoon butter unsalted
  • 1 large white onion diced
  • 2 medium carrots chopped
  • 2 stalks celery chopped fine
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour all-purpose
  • 2 tablespoon tomato paste
  • 3 cups dry red wine 1 bottle. Cabernet Sauvignon, Pinot Noir, or Zinfendel will work.
  • 4 sprigs fresh thyme
  • 2 bay leaves fresh or dried
  • 1 sprig fresh rosemary
  • 2 cups beef broth low sodium
US Customary - Metric

Instructions

  • Preheat the oven to 350°F.
  • Season the short ribs generously with salt and pepper. Heat the olive oil in a large oven-safe dutch oven or braiser over medium-high heat.
  • Sear the short ribs until browned on all sides, then set them aside.
  • Add the butter to the pot and let it melt. Then, add the onion, carrots, and celery. Cook for 3-4 minutes until the onion has softened and become translucent. Add the garlic and flour, then stir well. Cook for 1 minute.
  • Add the tomato paste and mix until well incorporated. Pour the wine into the pot and stir, while scraping the bottom, until the mixture bubbles and thickens.
  • Add the thyme, bay leaves, rosemary, and beef broth to the pot. Bring the mixture to a boil and add the short ribs back to the pot. Cover the pot with its lid and transfer it to the oven. Bake for 2 - 2 ½ hours, or until the ribs are fall-apart-tender.
  • Optional: Return the pot to the stove over high heat Bring it to a boil, then reduce the heat to a simmer. Reduce for 20-25 minutes to thicken the sauce.

Notes

  1. Store leftover short ribs in an airtight container in the refrigerator for 3-4 days.
  2. If you want your short ribs to last longer, you can also freeze them! Store in an airtight container or freezer bags and place in the freezer. They will last for up to 2 months.

Nutrition

Serving: 1serving | Calories: 342kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 955mg | Potassium: 538mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5532IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 1mg