Short Ribs recipe
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Slow‑braised Short Ribs recipe in red wine and beef stock, cooked low and slow until fall‑apart tender.
220 min
cook 180 min
6
American
Ingredients
Instructions
Pat ribs dry, season all sides with salt & pepper, let rest while oven preheats.
Sear ribs in Dutch oven until browned on all sides; work in batches.
In same pot, sweat onions, carrots, celery until softened; add garlic and tomato paste.
Pour in wine, scrape up brown bits, add stock, thyme, bay leaves, return ribs, cover and bake at 325°F for 2.5‑3 hours.
Remove ribs, skim fat, reduce sauce if needed, serve meat fork‑tender with sauce.
Nutrition
- Serving Size
- 300 g
- Calories
- 580 kcal
- Carbohydrate Content
- 13 g
- Protein Content
- 45 g
- Fat Content
- 35 g
- Saturated Fat Content
- 13 g
- Trans Fat Content
- 0.5 g
- Cholesterol Content
- 180 mg
- Sodium Content
- 630 mg
- Fiber Content
- 2 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 13.5 g
