Braised Beef Short Ribs
Braised beef short ribs are an unforgettable dish that transforms any meal into a celebration. This recipe features succulent, fall-off-the-bone meat slow-cooked in a rich red wine and herb-infused sauce, making it perfect for cozy dinners or special gatherings. Each bite is a flavor explosion, complemented by the sweet notes of caramelized onions and tender carrots. Serve with creamy mashed potatoes or crusty bread to soak up every last drop of that mouthwatering sauce.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 4 lbs beef short ribs
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 4 garlic cloves, smashed
- 3 cups low-sodium beef broth
- 1 cup dry red wine
- 4 sprigs fresh thyme
- 2 whole bay leaves
- 2 tbsp olive oil
Instructions
- Prep your ingredients: Chop onions and carrots; smash garlic cloves.
- Sear the ribs: Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides for about 3-4 minutes per side.
- Add vegetables: Remove ribs and sauté onions and carrots until onions are translucent.
- Pour in liquids: Deglaze with red wine, scraping up bits from the pot. Add beef broth, thyme, and bay leaves.
- Braise: Return ribs to the pot. Bring to a simmer, cover tightly, and transfer to an oven preheated to 325°F (160°C) for 2-3 hours.
- Serve: Let rest briefly before serving with mashed potatoes or bread.
Nutrition
- Serving Size: 1 rib (approximately 200g)
- Calories: 485
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 112mg
Keywords: For added richness, allow the short ribs to marinate overnight in the fridge before cooking. You can swap red wine for additional beef broth if desired and experiment with seasonal vegetables like parsnips or mushrooms.