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5 from 1 vote

Braised Beef Short Ribs

Tender braised short ribs will fall off the bone and leave you speechless! Seared then cooked in a red wine reduction, beef broth, and fresh herbs. Every bite is tender perfection and will melt in your mouth!
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Dinner
Cuisine: American
Keyword: braised short ribs recipe, short ribs
Servings: 6 people
Author: Alyssa Rivers

Ingredients

  • 5-6 bone-in beef short ribs
  • salt and pepper
  • ½ cup flour
  • 2 tablespoons olive oil
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 head garlic, top cut off
  • 4 cups red wine
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs Rosemary
  • 2 sprigs thyme

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Add the 2 tablespoons olive oil to a large, heavy-bottom Dutch oven over medium-high heat. Season the 5-6 bone-in beef short ribs with salt and pepper, to taste.
  • Place the ½ cup flour on a plate and coat the ribs in flour on all sides.
  • Add the short ribs to the hot pot to sear the sides until brown. Sear for 1-2 minutes, then turn with tongs to sear all sides. Remove the short ribs and set aside on a plate.
  • Turn the heat down to medium, then add the 1 cup chopped carrots, 1 cup chopped onion, 1 cup chopped celery, and 1 head garlic, Cook for about 5 minutes until they start to soften.
  • Pour in the 4 cups red wine. Bring to a boil for about 1 minute, allowing the wine to reduce. Add in the 4 cups beef broth, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce.
  • Return the short ribs back to the pot, then place the 2 sprigs Rosemary and 2 sprigs thyme on top of the meat. Cover the pot with a lid and place it in the preheated oven. Cook for 2 to 2 ½ hours or until the meat is very tender and pulls away from the bone.
  • To make the gravy, remove the short ribs from the pot and set aside. Using a strainer, strain the veggies from the liquid.
  • Return the strained liquid back to the pot over medium-high heat. Bring the mixture to a boil for 2-3 minutes or until it starts to thicken. Pour the gravy over each serving of meat, and enjoy!

Nutrition

Calories: 255kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.5mg | Sodium: 690mg | Potassium: 509mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3703IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg

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