Loading...
Fall-off-the-bone tender beef short ribs slowly braised in a rich, savory red wine sauce. This classic comfort food recipe is surprisingly easy to make and perfect for a cozy dinner or impressing guests.
Preheat oven to 325°F (165°C). Pat the short ribs completely dry with paper towels. Season them generously on all sides with 1.5 teaspoons of salt and 1 teaspoon of black pepper.
Place the flour in a shallow dish. Lightly dredge each short rib in the flour, shaking off any excess. This step helps create a beautiful crust and will thicken the sauce later.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until a deep, brown crust forms, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
Reduce the heat to medium. Add the chopped onion, carrots, and celery (the mirepoix) to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Scrape up any browned bits from the bottom of the pot.
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly, which deepens the flavor.
Pour in the red wine to deglaze the pot. Bring to a simmer, scraping the bottom of the pot to release all the flavorful bits. Let the wine reduce by about half, which should take 3-5 minutes.
Return the seared short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should come about three-quarters of the way up the sides of the ribs. Bring the entire mixture to a gentle simmer on the stovetop.
Fluffy baked egg squares packed with colorful bell peppers, sweet onions, and aromatic herbs. A perfect protein-rich, salt-free option for a quick breakfast or snack on the go. Great for meal prepping!
Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
A simple, comforting side dish where cabbage and onions are roasted to bring out their natural sweetness. Perfectly tender with caramelized edges, this recipe uses minimal seasoning to let the vegetables shine.
A colorful medley of carrots, parsnips, and beets, roasted until tender and caramelized. Earthy herbs and a hint of black pepper create a delicious, naturally sweet and savory side dish without any salt.
Fall-off-the-bone tender beef short ribs slowly braised in a rich, savory red wine sauce. This classic comfort food recipe is surprisingly easy to make and perfect for a cozy dinner or impressing guests.
This american recipe takes 240 minutes to prepare and yields 4 servings. At 1503.41 calories per serving with 89.59g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is exceptionally tender and easily pulls away from the bone with a fork.
Carefully remove the pot from the oven. Gently transfer the short ribs to a serving platter and cover to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the liquid; discard the solids. Skim the fat from the surface of the sauce using a spoon or fat separator.
Bring the strained sauce to a simmer over medium heat. Let it cook for 5-10 minutes, or until it has thickened to your desired consistency. Taste and adjust seasoning with the remaining 0.5 teaspoon of salt and more pepper if needed. Pour the sauce over the short ribs, garnish with fresh parsley, and serve immediately.
Sauté 8 oz of sliced cremini mushrooms after the mirepoix until browned, then proceed with the recipe for an extra layer of earthy flavor.
Substitute the red wine with a dark, malty beer like a stout or porter for a different, but equally rich, flavor profile.
For a bright, fresh finish, top the finished dish with a simple gremolata made from chopped parsley, lemon zest, and minced garlic.
Instead of thyme, try using a few sprigs of fresh rosemary or a combination of both for a more aromatic sauce.
Beef is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting a healthy metabolism.
This dish is packed with heme iron and vitamin B12, both crucial for forming red blood cells, preventing anemia, and maintaining energy levels.
The slow-cooking process breaks down the connective tissues in the short ribs, releasing gelatin and collagen, which are beneficial for joint, skin, and gut health.
A full-bodied, dry red wine is ideal. Good choices include Cabernet Sauvignon, Merlot, Zinfandel, or a Côtes du Rhône. The key is to use a wine you would enjoy drinking, as its flavor will concentrate in the sauce.
Yes. For a slow cooker, follow steps 1-7 on the stovetop, then transfer everything to the slow cooker and cook on low for 8-10 hours or high for 4-5 hours. For an Instant Pot, use the 'Sauté' function for steps 1-7, then cook on high pressure for 45-50 minutes, followed by a natural release. You will still need to finish the sauce on the stovetop.
After straining the sauce and skimming the fat, simply simmer it in a saucepan on the stovetop until it reduces and thickens to your liking. This can take anywhere from 5 to 15 minutes.
Braised short ribs are best served with something that can soak up the delicious sauce. Creamy mashed potatoes, soft polenta, egg noodles, or a simple crusty bread are all excellent choices.
Braised short ribs are a rich, decadent dish. A single serving, including the sauce, can range from 1200 to 1500 calories, primarily from the fat and protein in the beef. This estimate does not include side dishes.
While delicious, braised short ribs are high in calories, saturated fat, and sodium, so they are best enjoyed as an occasional indulgence rather than a regular meal. However, they are an excellent source of protein, iron, and vitamin B12.