Braised Short Ribs
This one-pot comforting recipe is not only delicious but also fool proof to make. Melt-in-your-mouth beef short ribs cooked with carrots, red wine and fresh herbs. A tru crowd-pleaser! Serve over mashed potatoes for a truly satisfying dinner.
Ingredients
- 1 tbsp olive oil
- 1 tbsp salted butter
- 5 pounds beef short ribs english cut, about 6-8 ribs
- 1 tsp salt more to taste
- 1 tsp black pepper
- 1 brown onion finely chopped
- 4 garlic cloves minced
- 3 carrots peeled and roughly chopped
- 3 tbsp all-purpose flour
- 1 ½ cups red wine dry
- 2 ½ cups beef broth
- 2 tbsp tomato paste
- 4 thyme sprigs
- 1 bay leaf
- 1 tsp dried rosemary
Instructions
- Preheat the oven to 350℉/160℃.
- Get your prep done before you start cooking. Season the short ribs on both sides with salt and pepper.
- Peel and roughly chop the carrots. Finely chop the onion and mince the garlic.
- Heat oil and butter in a large Dutch oven or an ovenproof heavy-bottomed pot over medium high. Add half of the short ribs and sear 3 minutes per side. Transfer to a clean plate, then repeat with the remaining ribs. Set aside.
- Reduce heat to medium. Add garlic, onion and carrots. Cook for 3 minutes until soft and fragrant. Add flour and stir until incorporated.
- Deglaze with red wine and simmer for 2 minutes while scraping up the brown bits from the bottom of your pot with a wooden spoon. Pour in beef broth, then stir in tomato paste. Add thyme sprigs, bay leaf and rosemary. Bring the sauce to a boil, taste and adjust salt.
- Turn off the heat, then return the short ribs to the pot. Cover, place in the oven and cook for 3 hours. Enjoy!
Video
Nutrition
Calories: 636kcalCarbohydrates: 17gProtein: 51gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 154mgSodium: 1424mgPotassium: 1381mgFiber: 3gSugar: 5gVitamin A: 7907IUVitamin C: 9mgCalcium: 74mgIron: 7mg
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