Fork-Tender Short Ribs Recipe
fromcookingwithkendra.netcookingwithkendra.net/recipes/fork-tender-short-ribs-recipe
Master this foolproof short ribs recipe using a low and slow braise for ultra-tender results. Includes a step-by-step timing guide and common mistakes checklist. Ready in just over 3 hours.
Ingredients
Instructions
Pat the short ribs bone-dry with paper towels. Season aggressively on all sides with Kosher salt and black pepper.
Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the ribs in batches until a dark, mahogany crust forms on all meaty sides, about 3 minutes per side. Remove ribs and set aside.
Lower heat to medium. Add onions, carrots, and celery to the rendered fat. Cook until translucent (6-8 minutes). Stir in garlic and tomato paste, cooking for 2 minutes until the paste turns a deep rust color.
Pour in the red wine and deglaze the pot by scraping up the brown bits (fond). Increase heat to a simmer and reduce the liquid by half.
Return the ribs to the pot. Add beef stock until ribs are partially submerged. Add thyme, rosemary, and bay leaves. Cover with a tight-fitting lid and transfer to a 300°F oven for 3 hours until fork-tender.
Nutrition
- Calories
- 834 kcal
- Fat Content
- 56 g
- Fiber Content
- 2 g
- Sugar Content
- 5 g
- Sodium Content
- 1180 mg
- Protein Content
- 41 g
- Cholesterol Content
- 148 mg
- Carbohydrate Content
- 13 g
- Saturated Fat Content
- 23 g
