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Braised Short Ribs

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These braised short ribs are slow-cooked in a rich red wine and beef broth sauce until melt-in-your-mouth tender. Infused with aromatic herbs and hearty vegetables, this comforting dish is perfect for a cozy dinner or special gathering.

Ingredients

3 tablespoons olive oil

1 yellow onion, diced

3 carrots, chopped

8 whole beef short ribs, bone-in

Salt and pepper, to taste

1/4 cup all-purpose flour

1 cup dry red wine

2 1/2 cups low-sodium beef broth

2 tablespoons tomato paste

2 sprigs fresh thyme

2 sprigs fresh rosemary

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large Dutch oven over medium-high heat, add 1 tablespoon olive oil. Sauté the diced onion and chopped carrots for a few minutes until slightly softened. Remove and set aside.
  3. Season the short ribs generously with salt and pepper, then coat on all sides with flour.
  4. Add the remaining 2 tablespoons olive oil to the pot and increase heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove and set aside.
  5. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom. Bring to a boil and cook for about 2 minutes.
  6. Add the beef broth and stir in the tomato paste. Season with additional salt and pepper to taste.
  7. Return the ribs and vegetables to the pot. Add thyme and rosemary sprigs.
  8. Cover and transfer to the oven. Cook for 2 hours at 350 degrees F, then reduce heat to 325 degrees F and cook an additional 30 to 45 minutes until ribs are fork-tender.
  9. Remove from the oven and let rest, covered, for 20 minutes. Skim excess fat from the surface.
  10. Serve over mashed potatoes with the braising liquid spooned on top.

Notes

For deeper flavor, substitute part of the beef broth with additional red wine.

Add mushrooms or pearl onions during braising for extra texture.

For a slightly sweeter sauce, add a splash of balsamic vinegar or a teaspoon of brown sugar.

To thicken the sauce, remove ribs after cooking and simmer the liquid until reduced.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat gently in a 325 degrees F oven or on the stovetop with a splash of broth if needed.

Nutrition

Find it online: http://recipesbyjanet.com/braised-short-ribs/