Braised Short Ribs
Braised Short Ribs are a delectable dish made from beef short ribs that are slowly cooked in a flavorful liquid until they become tender and succulent. It is not only delicious and the definition of comfort food, but it is also a one-pot meal!
Ingredients
- 8 beef short ribs, (about 4 pounds)
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, (chopped (about 1 ½ cups))
- 2 large carrots, (cut into 1-inch pieces (about 1 ½ cups))
- 2 ribs celery, (diced (about ½ cup))
- 1 tablespoon tomato paste
- 2 tablespoons garlic, (minced)
- 2 cups dry red wine, (like Cabernet Sauvignon or Pinot Noir)
- 2 cups (480 g) beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- parsley, (chopped for garnish)
Directions
- 1
Preheat oven to 350°F.
- 2
In a shallow bowl, combine flour, salt and pepper. Working one at a time, dredge each short rib in the flour mixture. Shake off the excess and set aside.
- 3
To a large, oven-safe skillet over medium-high heat, add oil. Once hot, sear the ribs on each side, working in batches to avoid overcrowding. Set aside.
- 4
Reduce heat to medium. Add onions, carrots, and celery. Cook until softened (3-5 minutes). Add tomato paste and garlic. Cook for 1 more minute.
- 5
Pour in the red wine, scraping the bottom of the pot to release any browned bits stuck to the pan.
- 6
Pour in the beef broth and bring the mixture to a simmer.
- 7
Place the seared short ribs back into the skillet, ensuring they are partially submerged in the liquid. Add thyme and rosemary.
- 8
Cover the skillet with aluminum foil and transfer it to the preheated oven. Allow the short ribs to braise for 2 ½ to 3 hours*, or until the meat is fork-tender and starting to fall off the bone.
- 9
Serve the beef ribs over mashed potatoes, and drizzle with the sauce from the pan. Garnish with parsley. Enjoy!