Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 4 whole beef short ribs (English cut); 1 yellow onion (roughly chopped); 1 large carrot (roughly chopped); 2 stalks celery (roughly chopped); 5 cloves garlic; 1 shallot (roughly chopped); 2 tbsp tomato paste; 3 cups red wine; 2 sprigs of fresh thyme; 2 sprigs of fresh rosemary; 1 quart beef stock (plus more to cover the beef ribs, if needed); 2 tbsp avocado oil (or other neutral oil like vegetable or canola); 2 tbsp unsalted butter (cold); kosher salt (to taste); black pepper (to taste)

5 steps

Prep:20minCook:2h 20min

This is the perfect easy braised beef short ribs recipe to really impress your family or guests for dinner and on special occasions. Learn how to make the most flavorful, tender, fall-off-the-bone beef short ribs.

Updated at: Wed, 13 Dec 2023 22:51:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories922.8 kcal (46%)

Total Fat67.2 g (96%)

Carbs17.2 g (7%)

Sugars6.7 g (7%)

Protein28.7 g (57%)

Sodium871.8 mg (44%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4whole beef short ribs

large, roughly chopped

2 Tbsptomato paste

3 cupsred wine

2 sprigsfresh thyme

2 sprigsfresh rosemary

1 quartbeef stock

plus more to cover the beef ribs, if needed

2 Tbspavocado oil

or other neutral oil like vegetable or canola

2 Tbspunsalted butter

Instructions

Step 1

Season the beef short ribs with kosher salt and black pepper on all sides.

Step 2

Add 2 tbsp of avocado oil to a Dutch oven on medium high. Sear on all sides until browned, about 3-4 minutes and remove.

Step 3

Add the onions, celery, carrots, shallots, and garlic and let them caramelize for 2 minutes in the pan over medium high. Add the tomato paste and cook for 2 minutes.

Step 4

Add the red wine to the pot. Using a wooden spatula, scrape up any and all brown bits stuck to the bottom of the pan (this will add tons of flavor to the braising liquid!). Add the short ribs back to the pan along with enough beef stock to cover the short ribs. Add thyme and rosemary sprigs then cover with a cartouche and the lid. Braise for 2 hours over a low simmer or until the short ribs are soft and fork tender.

Step 5

To make the sauce, strain the ingredients to reserve the liquid. Add the liquid back to the pot and reduce by half until the sauce can coat the back of a spoon. Add the cold unsalted butter and mix it in until glossy and serve immediately over the short ribs.

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