Braised Beef Ribs

Indulge in the ultimate comfort food with these melt-in-your-mouth Braised Beef Ribs, a hearty dish slow-cooked to perfection. Tender beef short ribs are seared for a caramelized crust, then braised in a rich blend of red wine, beef broth, and aromatic vegetables like onions, carrots, and celery. Infused with thyme and bay leaves, this dish develops deep, savory flavors during its luxurious three-hour bake in the oven. Perfect for a cozy family dinner or an impressive dinner party centerpiece, these fall-off-the-bone ribs pair wonderfully with mashed potatoes, crusty bread, or creamy polenta. Whether you're a seasoned cook or a culinary enthusiast, this recipe's combination of classic techniques and bold flavors will transport your taste buds to gourmet bliss!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:210 mins

Total Time:230 mins

Servings: 6

Ingredients

• 4 pounds beef short ribs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion
• 3 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 4 thyme sprigs
• 2 bay leaves

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Season the beef ribs all over with salt and black pepper.

Step 3

In a large Dutch oven or heavy ovenproof pot, heat the olive oil over medium-high heat. Add the ribs to the pot in batches, browning them on all sides, about 3 to 4 minutes per side. Once browned, transfer the ribs to a plate.

Step 4

Cut the onion into thin slices, dice the carrots, and chop the celery. Mince the garlic cloves.

Step 5

In the same pot, add the onions, carrots, and celery, cooking over medium heat until softened, about 5 to 7 minutes. Add the garlic and tomato paste, stirring to combine and cooking for another minute until fragrant.

Step 6

Pour the red wine into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes or until the wine has reduced by half.

Step 7

Return the ribs to the pot, nestling them into the vegetable mixture. Pour in the beef broth and add the thyme sprigs and bay leaves.

Step 8

Bring the mixture to a simmer, cover the pot with a lid or foil, and transfer it to the oven.

Step 9

Bake in the preheated oven for 3 to 3 1/2 hours, or until the ribs are extremely tender and the meat is falling off the bone.

Step 10

Carefully remove the pot from the oven. Discard the thyme sprigs and bay leaves.

Step 11

Serve the braised beef ribs hot, spooning some of the rich sauce and vegetables over the top. Enjoy!

Nutrition Facts

Serving size	3339.1 grams (3339.1g)

Amount per serving	% Daily Value*
Calories	5520

Total Fat 286.20g	367%
Saturated Fat 105.00g	525%
Polyunsaturated Fat 13.00g
Cholesterol 1216mg	405%
Sodium 18550mg	807%
Total Carbohydrate 287.00g	104%
Dietary Fiber 18.00g	64%
Total Sugars 206.70g
Protein 343.70g	687%

Vitamin D 145IU	726%
Calcium 699mg	54%
Iron 31mg	173%
Potassium 7796mg	166%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 27.0%

Carbs: 22.5%