Braised Short Ribs
from kristineskitchenblog.comBraised short ribs are one of my favorite special occasion dinners. Tender beef short ribs cook low and slow in a rich, flavorful sauce. Serve them over mashed potatoes or polenta for a meal that's sure to impress!
Servings: 4 servings
Calories: 639kcal
Ingredients
- 3 pounds bone-in beef short ribs 5-8 pieces
- kosher salt and black pepper to season the ribs
- 1 tablespoon olive oil
- 1 small sweet yellow onion finely chopped
- 2 carrots finely chopped
- 5 cloves garlic minced
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups dry red wine such as Pinot Noir, Merlot or Cabernet Sauvignon
- 2 cups unsalted beef stock or low sodium beef broth
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt omit if using salted broth or stock, then salt to taste after cooking
- ¼ teaspoon black pepper
- 4 sprigs fresh thyme
Instructions
- Preheat oven to 325° F.
- Generously season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs to the pot (work in batches if they won't fit in a single layer) and brown them on all sides, 30 seconds to 1 minute per side. Remove ribs to a clean plate.
- Add the onion and carrot to the pot and sauté until they start to soften, about 3 minutes.
- Reduce heat to medium. Add the garlic, flour and tomato paste. Cook, stirring constantly, for 1 minute.
- Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Stir in the beef stock, balsamic vinegar, ½ teaspoon salt and ¼ teaspoon pepper and bring to a simmer. Add the short ribs back to the pot, spoon some of the sauce over the top of the ribs, then add the fresh thyme sprigs.
- Cover the pot and bake in the preheated oven for 2 - 2 ½ hours, until the meat is fall-apart tender. Remove from the oven and let rest with the lid on for 10-15 minutes. Remove and discard the thyme stems. Skim any excess fat off of the top of the sauce, as needed. Taste and add more salt and pepper if needed.
- Serve ribs over mashed potatoes or polenta with the sauce spooned over the top.
Video
Notes
- Beef Short Ribs: I prefer using bone-in short ribs for this recipe because they typically turn out more flavorful and tender. If you can only find boneless short ribs, they’ll work, too. Boneless may cook a bit faster.
Nutrition
Calories: 639kcal | Carbohydrates: 23g | Protein: 52g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 147mg | Sodium: 783mg | Potassium: 1426mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5267IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 7mg
