Description
Tender and flavorful beef short ribs braised until they are fall-off-the-bone delicious. Perfect for a comforting dinner.
Ingredients
Scale
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon thyme
- to taste salt
- to taste black pepper
Instructions
- Preheat the oven to 300°F (150°C).
- In a large Dutch oven, heat olive oil over medium-high heat. Season the beef short ribs with salt and black pepper.
- Sear the beef short ribs in the hot oil until browned on all sides, about 8-10 minutes. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until soft, about 5 minutes. Add garlic and cook for an additional minute.
- Stir in beef broth, red wine, tomato paste, bay leaves, and thyme. Bring to a simmer.
- Return the beef short ribs to the pot, ensuring they are submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Braise for 3 hours, or until the meat is tender and easily pulls away from the bone.
- Remove from the oven and let the ribs rest for a few minutes before serving.
- Prep Time: 15
- Cook Time: 3
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 35
- Cholesterol: 110