Indulge in the ultimate comfort food with these melt-in-your-mouth Braised Short Ribs, a rich and hearty dish perfect for cozy dinners or special occasions. This recipe features succulent beef short ribs seared to golden perfection, then slowly braised in a luscious combination of red wine, beef broth, and aromatic vegetables like onions, carrots, and celery. Enhanced with the earthy flavors of fresh thyme and bay leaves, this one-pot masterpiece achieves tender, fall-off-the-bone perfection after hours of slow cooking. Serve these savory ribs over creamy mashed potatoes, velvety polenta, or with crusty bread to soak up every last drop of the deeply flavorful sauce. With its bold flavors and rustic appeal, this dish is destined to be a family favorite. Perfect for entertaining or a weekend feast, this braised short ribs recipe is the essence of comfort and culinary elegance.
Preheat your oven to 325°F (165°C).
Season the short ribs with kosher salt and black pepper all over.
Heat the olive oil in a large Dutch oven over medium-high heat.
In batches, sear the short ribs on all sides until a deep brown crust forms, about 8 minutes per batch. Transfer the ribs to a plate and set aside.
Reduce the heat to medium and add the onions, carrots, and celery to the same pot. Cook until softened, about 5-7 minutes.
Add the minced garlic and tomato paste, stirring for about 1 minute until the garlic is fragrant and the paste is slightly darkened.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let cook until the wine is reduced by half, about 10 minutes.
Return the short ribs to the pot, adding any juices accumulated on the plate.
Add the beef broth, thyme sprigs, and bay leaves to the pot. The ribs should be mostly submerged. Bring the liquid to a simmer.
Cover the Dutch oven and transfer it to the preheated oven. Braise the ribs, occasionally turning, for about 2.5 to 3 hours until the meat is tender and easily pulled apart with a fork.
Remove the pot from the oven and allow it to sit for about 15 minutes. Skim any fat from the surface of the liquid, if desired.
Serve the short ribs over mashed potatoes, polenta, or alongside crusty bread to soak up the sauce.
Serving size | 3316.1 grams (3316.1g) |
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Amount per serving | % Daily Value* |
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Calories | 5597 |
Total Fat 300.00g | 385% |
Saturated Fat 107.20g | 536% |
Polyunsaturated Fat 14.20g | |
Cholesterol 1216mg | 405% |
Sodium 15037mg | 654% |
Total Carbohydrate 275.00g | 100% |
Dietary Fiber 16.90g | 60% |
Total Sugars 201.00g | |
Protein 342.90g | 686% |
Vitamin D 145IU | 726% |
Calcium 705mg | 54% |
Iron 31mg | 172% |
Potassium 7682mg | 163% |
Source of Calories