Short Ribs Recipe
fromeasysavory.comeasysavory.com/the-best-short-ribs-recipe-in-3-hours
Restaurant-quality braised beef Short Ribs Recipe cooked low and slow in a rich red wine sauce with mirepoix vegetables, herbs, and deep savory flavor. Tender, fall-off-the-bone meat with a silky sauce that’s perfect for mashed potatoes, polenta, or noodles.
Ingredients
Instructions
Pat short ribs dry, season with salt and pepper, dust with flour, and sear in hot oil for about 4 minutes per side until deeply browned. Remove and set aside.
Reduce heat, add butter, and cook onions, carrots, and celery for 8 minutes until softened. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes to caramelize.
Pour in red wine and scrape the browned bits from the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Simmer 5 minutes and season.
Return short ribs to the pot, ensuring liquid comes halfway up the sides. Cover and bake at 325°F for 2½–3 hours until fork-tender.
Remove ribs, strain the braising liquid through a fine mesh strainer, skim fat, and discard or save vegetables.
Simmer the strained sauce for about 10 minutes to thicken, if needed.
Plate the tender short ribs and spoon the rich red wine sauce over top.
Nutrition
- Serving Size
- 350 g
- Calories
- 620 kcal
- Carbohydrate Content
- 18 g
- Protein Content
- 42 g
- Fat Content
- 40 g
- Saturated Fat Content
- 16 g
- Cholesterol Content
- 165 mg
- Sodium Content
- 780 mg
- Fiber Content
- 3 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 19 g
