Braised Beef Short Ribs
A comforting and hearty dish featuring tender beef short ribs braised in a rich sauce of beef broth, red wine, and aromatic vegetables.
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine American
Servings 4 people
Calories 450 kcal
Beef Short Ribs
- 2 pounds beef short ribs bone-in for added flavor
- 2 tablespoons vegetable oil for searing the meat
- 1 large onion chopped, to add sweetness
- 2 carrots chopped, for a touch of earthiness
- 2 stalks celery chopped, to enhance the flavor base
- 4 cloves garlic minced, for aromatic depth
- 2 cups beef broth for moisture and richness
- 1 cup red wine such as Cabernet Sauvignon, to deepen the flavor
- 1 tablespoon tomato paste for a hint of sweetness and acidity
- 2 teaspoons dried thyme for herbal notes
- 1 bay leaf to infuse the dish with flavor
- Salt and pepper to taste, enhancing all the flavors
- Fresh parsley chopped, for garnish
Prepare all your ingredients by chopping the onion, carrots, celery, and mincing the garlic.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef short ribs for about 3-4 minutes on each side until browned. Remove and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened, then stir in the minced garlic and cook for an additional minute.
Pour in the beef broth and red wine, add the tomato paste, dried thyme, and bay leaf. Return the short ribs to the pot, cover, and braise in the oven for 150 to 180 minutes.
After braising, let the pot sit for about 10 minutes, skim off excess fat, and serve the short ribs with the sauce and garnish with fresh parsley.
Calories: 450kcalProtein: 35gSodium: 600mg
Keyword beef, braised, comfort food