Braised Short Ribs
Ingredients
- 3 tbspolive oil
- 1yellow onion
- 3carrots
- 8whole beef short ribs
, bone-in
- salt and pepper (
- ¼ call-purpose flour
- 1 cdry red wine
- 2 ½ clow-sodium beef broth
- 2 tbsptomato paste
- 2 sprigfresh thyme
- 2 sprigfresh rosemary
Directions
- 1
Preheat oven to 350 degrees F.
- 2
In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- 3
Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
- 4
Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
- 5
Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
- 6
Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
- 7
Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
- 8
Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
- 9
Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
- 10
Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
Braised Short Ribs
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About this Recipe
Craving that ultimate comfort food experience of tender, slow-cooked meat and a rich, savory sauce? This one-pot Braised Short Ribs recipe delivers exactly that, promising a luxurious meal with minimal fuss.
The brilliance of these short ribs lies in the one-pot cooking method, which allows all the incredible flavors to meld and deepen over time. By searing the beef and then slowly braising it with aromatic vegetables like yellow onion and carrots, robust dry red wine, low-sodium beef broth, and fresh herbs, you create a complex, robust sauce that tenderizes the short ribs to perfection.
Prepare for an incredibly satisfying meal where the beef short ribs are so fall-off-the-bone tender they practically melt in your mouth with every bite. Each succulent piece is enveloped in a velvety, deeply flavored sauce, rich with the complex notes of red wine, savory beef broth, and the earthy, aromatic touch of fresh thyme and rosemary. This is a dish that truly warms the soul, offering a comforting and indulgent experience that tastes like it took all day to prepare, without the endless cleanup.
This recipe offers a wonderful foundation for slight adjustments. If you don't have dry red wine on hand, an equal amount of unsweetened grape juice or additional low-sodium beef broth could be substituted, though the wine contributes a unique depth. For a slightly different aromatic profile, consider adding a couple of bay leaves during the braising process. You can also experiment with different root vegetables, such as parsnips or celery root, alongside the carrots for added complexity.
These Braised Short Ribs are ideal for a cozy weekend dinner, a special family gathering, or when you simply need a deeply comforting meal. Traditionally served over creamy mashed potatoes to soak up every last drop of the exquisite sauce, they also pair beautifully with polenta or wide egg noodles.