Braised Short Ribs
Our succulent braised short ribs slow cook in broth with red wine and vegetables until they are fall-apart tender.
Equipment
Ingredients
- 3-4 pounds short ribs, bone-in (about 8 Ribs)
- 2 teaspoons kosher salt
- 2 teaspoons black pepper, coarse ground
- ¼ cup olive oil
- 5 carrots, cut into 1-inch pieces
- 5 celery stalks, cut into 1-inch pieces
- 1 ½ yellow onion cut into ½-inch pieces
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 3 tablespoons flour
- 2 cups beef broth
- 16 ounces red cooking wine
- 2 tablespoons butter
- 4-6 thyme sprigs
Instructions
- Preheat oven to 300°F (148°C), then generously season the short ribs with salt and pepper.
- Warm oil in a Dutch oven until shimmering. Sear the short ribs until all sides are golden brown, about 1 ½ minute for each side. You may have to do this in batches until all the short ribs have had a chance to cook. Set the meat aside.
- In the same pot, add the carrots, celery, and onion. Cook until the onions become translucent and soften for about 10 minutes.
- Next, add the garlic, tomato paste, and flour; stir to combine.
- Deglaze the pot with broth and cooking wine - careful to scrape up any brown bits left behind from searing the beef. Then, bring the mixture to a bowl. ,
- Turn off the heat and nestle the reserved short ribs into the pan, along with thyme and butter. Cover with the lid and braise in the oven for 2 ½ to 3 hours.
- Serve braised short ribs with mashed potatoes or mashed cauliflower to soak up all the yummy goodness.
Notes
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 2 Short Ribs | Calories: 509 kcal | Carbohydrates: 11 g | Protein: 14 g | Fat: 41 g | Sodium: 191 mg | Fiber: 2 g | Sugar: 3 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!