Braised Beef Short Ribs
Servings: 8 servings
Calories: 289cal
Equipment
Ingredients
- 2 pounds boneless beef short ribs
- garlic salt to taste
- black pepper to taste
- ½ cup all-purpose flour
- 3 Tablespoons olive oil divided
- 1 cup chopped onion
- 1 cup chopped carrot
- ½ cup dry red wine
- 3 Tablespoons tomato paste
- 2 cups beef broth
- 2 sprigs rosemary leaves only
- 3 bay leaves
Instructions
- Preheat oven to 350 F.
- Season both sides of short ribs with garlic salt and black pepper, to taste.2 pounds boneless beef short ribs, garlic salt, black pepper
- Place flour on a shallow plate.1/2 cup all-purpose flour
- Heat half of the olive oil in a 6 quart Dutch oven over medium high heat until shimmering. Add chopped carrots and onion and saute for 4-5 minutes. Remove vegetables to a plate and set aside, leaving as much oil in the pan as you can.1 cup chopped onion, 1 cup chopped carrot
- Add remaining olive oil to the pan.
- Dredge each of the seasoned short ribs in flour, being sure to get flour on all sides. Place dredged short ribs in pan and brown on all sides. Remove browned meat to a plate.
- To the browned bits in the pan, add red wine, tomato paste, beef broth, reserved vegetables, and short ribs.1/2 cup dry red wine, 3 Tablespoons tomato paste, 2 cups beef broth
- At this point you can sprinkle in additional garlic salt and pepper if you like.
- Add rosemary and bay leaves. Bring to a gentle boil then turn off heat.2 sprigs rosemary, 3 bay leaves
- Place lid on Dutch oven and place in preheated oven. Bake for 2 hours and 30 minutes.
- Remove bay leaves and rosemary leaves before serving.
Notes
- We chose boneless beef short ribs for this recipe, but you can easily substitute them with bone-in short ribs. You want nice ribbons of fat in the short ribs you choose.
- You do not need top-shelf quality red wine for this recipe, choose a dry red wine that you enjoy the flavor of but won't break the bank. The alcohol content is cooked out but lends incredible flavor to the overall dish. If you prefer to cook without wine, you can substitute it with additional beef broth.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat until warmed through.
- To freeze - transfer the cooled beef and remaining sauce to an air-tight container or large zip-top bag. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Serving: 1serving (4 ounces raw) | Calories: 289cal | Carbohydrates: 7g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 67mg | Sodium: 356mg | Potassium: 582mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2768IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 3mg
