Braised Short Ribs
Bone-in beef short ribs browned and braised in red wine and beef broth for 3 hours until fork-tender, with a reduced sauce spooned over.
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Ingredients
- 5 to 6 ribs beef short ribs bone-in; 10 to 14 ounces each
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 tablespoons olive oil
- 3 cloves garlic crushed
- 1 onion large; chopped
- 2 ribs celery chopped
- 2 carrots chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth low-sodium
- 2 sprigs thyme optional
- 2 bay leaves
Instructions
- Heat the oven to 325°F. Sprinkle the short ribs all over with the salt and pepper.
- Heat the olive oil in a large ovenproof pot over high heat. Brown half the ribs all over, for about 5 to 7 minutes. Remove them and repeat with the remaining ribs.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook for 2 minutes. Add the carrots and celery and cook for 5 minutes, until the carrots soften. Stir in the tomato paste and cook for 1 minute.
- Add the wine, beef broth, thyme if using, and bay leaves. Stir until the tomato paste dissolves. Return the ribs to the pot, arranging them so they are submerged.
- Cover the pot and transfer it to the oven for 3 hours, or until the meat can easily be pried apart with forks.
- Carefully lift out the ribs, keeping the meat on the bones, and cover to keep warm. Strain the pot liquid, pressing the vegetables to extract their juices, if you want a smooth sauce. Otherwise leave it chunky. Return the sauce to the pot and bring it to a simmer. Simmer to reduce if it is too thin, add water if it is too thick, and adjust the salt and pepper if needed. Spoon the sauce over the ribs to serve.
Notes
Skim the fat from the sauce before serving. Refrigerate leftovers within 2 hours.
Nutrition
Serving: 1servingCalories: 902kcalCarbohydrates: 10.7gProtein: 45.5gFat: 68.1gSodium: 1122mgFiber: 2gSugar: 4.2g