Braised Beef Short Ribs
Indulge in the heartwarming delight of braised beef short ribs, where tender meat meets a rich, savory sauce. This cozy dish is perfect for family gatherings or special occasions, promising to impress with its melt-in-your-mouth texture and complex flavors. With simple ingredients and straightforward steps, you’ll create a memorable meal that warms both body and soul.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 3 lbs beef short ribs
- 2 medium yellow onions, chopped
- 4 cloves fresh garlic, minced
- 2 cups low-sodium beef broth
- 1 cup dry red wine
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 2 tbsp olive oil
Instructions
- Preheat your oven to 325°F (160°C).
- Chop onions, carrots, and celery into even pieces; mince garlic.
- In a large Dutch oven over medium-high heat, add olive oil until shimmering. Sear each side of the short ribs for about 3-4 minutes until golden brown. Remove from pot.
- Add onions and garlic to the pot and sauté until fragrant (about 5 minutes).
- Deglaze the pot with red wine, scraping up browned bits; let simmer for 2-3 minutes.
- Return short ribs to the pot along with carrots, celery, thyme, bay leaves, and beef broth. Bring to a gentle simmer.
- Cover and transfer to the oven; braise for about 3 hours until fork-tender.
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: For a twist on flavor, substitute red wine with beer or add spices like smoked paprika. Allow beef short ribs to rest after cooking for enhanced juiciness. Store leftovers in an airtight container in the fridge for up to three days.