Short Ribs Recipe
Tender beef short ribs braised in a rich sauce of red wine and herbs, perfect for special occasions or a comforting family dinner.
Ingredients
- 4.5-5 lbs Beef Short Ribs, bone-in and cut into about 2-inch pieces
- 2 tablespoon Coarse Salt
- 2 teaspoon Cracked Black Pepper
- 2 tablespoon Canola Oil
- 1 Yellow Onion, sliced and diced
- 3 medium Carrots, sliced
- 2 Celery Ribs, sliced
- 1 bulb Garlic, peeled
- 5 tablespoons Red Wine Vinegar
- 3 cups Beef Stock
- 3 tablespoon Tomato Paste
- 6 Thyme Sprigs
- 6-8 Parsley Stems with Leaves
- 2 teaspoon Dried Oregano
- 2 Bay Leaves
Instructions
- Bring the beef to room temperature for about 30 minutes. Pat dry and season with salt and pepper.
- Slice and dice the onion, carrots, and celery. Peel the garlic.
- In a Dutch oven over medium-high heat, sear the ribs in batches until golden brown. Remove from pot.
- In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook until fragrant.
- Pour in the red wine vinegar and scrape up brown bits from the bottom.
- Add the ribs back into the pot and let simmer in the wine for about 10 minutes.
- Whisk together beef stock, tomato paste, and herbs. Stir into the pot. Cover and transfer to a preheated oven.
- Cook at 325°F for 2.5-3 hours. Remove lid and cook for another 30-40 minutes.
- Carefully remove the ribs and strain the sauce. Discard solids and return ribs to the sauce. Serve with mashed potatoes.
Notes
- Use a dry red wine like Cabernet Sauvignon or Merlot for best results.
- Allow the dish to rest for 10-15 minutes before serving.
Nutrition
Calories: 650kcalCarbohydrates: 15gProtein: 45gFat: 45gSaturated Fat: 15gSodium: 900mgFiber: 2gSugar: 5g
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