Ultimate Short Ribs Recipe
Tender beef ribs braised in red wine and broth until falling off the bone. I love serving these over creamy mashed potatoes for a comforting Sunday dinner. Savory and rich.
200 min
cook 180 min
6
American
Ingredients
Instructions
Pat the ribs dry and season liberally with salt and pepper to ensure a good crust.
Sear the ribs in hot olive oil for 3–4 minutes per side until deeply browned.
Remove ribs and sauté the onion, carrots, and celery in the pot until softened.
Stir in the garlic and tomato paste until fragrant to build the flavor base.
Pour in the red wine and broth while scraping up the browned bits from the bottom.
Return the ribs to the pot with bay leaves and thyme sprigs before covering.
Bake at 325°F for 3 hours until the meat pulls away from the bone.
Nutrition
- Calories
- 650 kcal
- Carbohydrate Content
- 12 g
- Protein Content
- 45 g
- Fat Content
- 42 g
- Saturated Fat Content
- 18 g
- Cholesterol Content
- 110 mg
- Sodium Content
- 450 mg
- Fiber Content
- 2 g
- Sugar Content
- 4 g
- Serving Size
- 350 g
- Unsaturated Fat Content
- 20 g
