Teresa's Recipes
Savory Braised Beef Short Ribs
Indulge in the ultimate comfort food with these savory braised beef short ribs, where tender meat meets a rich, aromatic sauce. Slow-cooked to perfection, these ribs are infused with the deep flavors of red wine, fresh herbs, and hearty vegetables. Each succulent bite melts in your mouth, making this dish a true delight for any meat lover. Perfect for family gatherings or special occasions, this recipe draws on the historical roots of slow-cooked meat, a cherished tradition across cultures that allows the flavors to meld beautifully over time. Pair with creamy mashed potatoes or crusty bread to soak up the luscious sauce for a truly satisfying meal.
Ingredients
- 4 pounds Beef short ribs
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 2, chopped Carrots
- 2 stalks, chopped Celery
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 1 Bay leaf
- 2 sprigs Fresh thyme
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 30g
- Carbs: 10g
- Protein: 35g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Preheat your oven to 325°F (160°C).
- Generously season the beef short ribs with salt and freshly ground black pepper on all sides.
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are deeply browned, about 5 minutes per side. Remove the ribs from the pot and set aside on a plate.
- In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they are softened and fragrant, around 5 minutes.
- Stir in the tomato paste and continue to cook for an additional 2 minutes, allowing it to caramelize slightly for enhanced flavor.
- Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This will infuse your sauce with incredible depth of flavor.
- Add the beef broth, bay leaf, and fresh thyme. Bring the mixture to a gentle simmer.
- Return the seared beef short ribs to the pot, ensuring they are submerged in the flavorful liquid. Cover the pot with a lid and transfer it to the preheated oven.
- Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falls easily off the bone.
- Once cooked, carefully remove the pot from the oven and let the short ribs rest for a few minutes before serving. This allows the juices to redistribute within the meat.
- Serve the braised beef short ribs with the rich sauce spooned over the top, alongside creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Tips
- For an extra layer of flavor, consider adding a splash of balsamic vinegar or Worcestershire sauce to the braising liquid.
- Feel free to substitute the red wine with a robust beef stock for a non-alcoholic version that still packs a punch.
- You can also add mushrooms or parsnips to the vegetable mixture for additional earthy flavors.