Braised Short Ribs

Name: Braised Short Ribs
Total time: 240 min
Yield: 8 servings
Ingredients: 4 pounds beef short ribs; 2 medium carrots; 2 stalks celery; 1 large onions; 4 cloves garlic; 2 cups dry red wine; 4 cups beef broth; 2 tablespoons tomato paste; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 2 bay leaves; 2 tablespoons olive oil

Fall-off-the-bone tender beef short ribs, slow-braised in a rich red wine sauce with aromatic vegetables.

American⏱ 240 min⚠ Contains 1 allergen(s)

✨ High in protein✨ Good source of iron✨ Good source of potassium

Ingredients

Beef short ribs4 pounds
Carrots2 medium
Celery2 stalks
Onions1 large
Garlic4 cloves
Dry red wine2 cups
Beef broth4 cups
Tomato paste2 tablespoons
Fresh rosemary2 sprigs
Fresh thyme4 sprigs
Bay leaves2
Olive oil2 tablespoons

Nutrition (per serving, makes 8)

Calories674 kcal

Protein42 g

Carbs8 g

Fat44 g

Fiber1 g

Sugar3 g

Sodium495 mg

Vitamin C5 mg

Iron5 mg

Calcium32 mg

Potassium716 mg

Estimated values.

Steps

1Season short ribs generously with salt and black pepper; heat olive oil in a large Dutch oven over medium-high heat and sear ribs on all sides until deeply browned, then remove and set aside.
2Add chopped onions, carrots, and celery to the pot, cooking until softened, then stir in minced garlic and tomato paste, cooking for 2 minutes.
3Deglaze the pot with red wine, scraping up any browned bits from the bottom, and let it reduce by half.
4Pour in beef broth, then add fresh rosemary, thyme, and bay leaves; return the seared short ribs to the pot.
5Bring the liquid to a simmer, then cover the Dutch oven and transfer to a preheated oven at 325°F (160°C).
6Braise for 2.5-3 hours, or until the short ribs are incredibly tender and easily pull away from the bone.
7Carefully remove the ribs, skim excess fat from the sauce, and serve the ribs with the rich braising liquid.