Really Great Beef Short Ribs

Indulge in the luxurious flavors of these Really Great Beef Short Ribs, a comforting, slow-braised dish perfect for any special occasion or cozy dinner. Tender, fall-off-the-bone beef short ribs are seared to perfection and then slowly cooked in a rich, aromatic sauce made with red wine, beef stock, and a medley of fresh herbs like thyme and rosemary. The savory blend of sautéed onions, carrots, and celery adds depth to the sauce, which pairs beautifully with creamy mashed potatoes or polenta. With simple yet bold ingredients, this recipe transforms humble short ribs into a show-stopping meal that’s sure to impress. Perfect for home cooks looking to master classic braising techniques, this dish is easy to prepare yet stunning in presentation, making it a go-to recipe for hearty, flavorful comfort food.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

Ingredients

• 3 pounds beef short ribs
• 2 teaspoons kosher salt
• 1.5 teaspoons black pepper, freshly ground
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine (dry)
• 2 cups beef stock
• 2 bay leaves
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the beef short ribs generously with kosher salt and freshly ground black pepper. Lightly dredge them in flour, shaking off any excess.

Step 3

Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Work in batches to avoid overcrowding. Set the seared ribs aside.

Step 4

In the same Dutch oven, lower the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly browned.

Step 5

Add the minced garlic and tomato paste, stirring for 1-2 minutes until the tomato paste darkens in color.

Step 6

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce the wine slightly.

Step 7

Return the short ribs to the Dutch oven, nestling them among the vegetables. Pour in the beef stock until the ribs are nearly submerged.

Step 8

Add the bay leaves, thyme sprigs, and rosemary sprigs to the pot. Bring the mixture to a gentle simmer.

Step 9

Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat is falling off the bone.

Step 10

Carefully remove the Dutch oven from the oven. Discard the bay leaves and herb sprigs. Skim off any excess fat from the surface of the sauce if desired.

Step 11

Serve the short ribs with their sauce over mashed potatoes, creamy polenta, or rice. Garnish with freshly chopped parsley if desired. Enjoy!

Nutrition Facts

Serving size	2785 grams (2785.0g)

Amount per serving	% Daily Value*
Calories	4242

Total Fat 222.60g	285%
Saturated Fat 80.20g	401%
Polyunsaturated Fat 10.30g
Cholesterol 912mg	304%
Sodium 12187mg	530%
Total Carbohydrate 241.70g	88%
Dietary Fiber 21.00g	75%
Total Sugars 161.80g
Protein 263.30g	527%

Vitamin D 109IU	545%
Calcium 634mg	49%
Iron 25mg	138%
Potassium 6575mg	140%

*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: 49.8%

Protein: 26.2%

Carbs: 24.0%