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Braised Beef Short Ribs

Braised Beef Short Ribs

Braised short ribs with vegetables, herbs, and red wine.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Dish
Cuisine French
Servings 8
Calories 408 kcal

Equipment

  • large Dutch oven

Ingredients
  

  • 4 pounds bone-in beef short ribs
  • salt and pepper
  • 1 tablespoon olive oil
  • 5 cups beef stock (plus extra) (may substitute chicken stock)
  • ¼ cup tomato paste
  • 1 ¼ cups dry red wine
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 large onion, roughly chopped
  • 5 carrots, peeled and cut into thirds
  • 4 ribs celery, cut into 1/2-inch pieces
  • 3 cloves garlic
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Add the olive oil to a large Dutch oven and heat over medium heat. Sprinkle the short ribs (on all sides) with salt and pepper and add them to the pan, browning them on all sides. Be careful not to overcrowd the pan. Move browned ribs to a platter.
  • Deglaze the pan with the beef stock to remove any stuck-on pieces from the bottom of the pan.
  • Whisk in the tomato paste and wine. Mix the cornstarch and water until smooth and add it to the pan. Stir to mix.
  • Then, place all the browned ribs in the Dutch oven.
  • Add the onion, carrots, celery, and garlic.
  • Add the bay leaves, thyme, and rosemary. Cover with the lid and bake for 3 hours, stirring twice during baking. Add extra stock if needed. Season with salt and pepper to taste.

Notes

Use English Cut Short Ribs

Beef short ribs are most commonly cut in English style or flanken style. English style is cut parallel to one long bone, and the meat runs nearly the length of it. Flanken-style short ribs are cut across the ribs and have several short bones. For this recipe, use English-style short ribs. Make sure there is ample lean meat around the bones for each rib.

Beef Stock Substitution

Substitute any of the following for beef stock:
  • Beef broth
  • Chicken stock or broth

 

Dutch Ovens

Dutch ovens are oven-safe heavy cast iron pans with a tight-fitting lid. They usually have a ceramic coating that makes cleanup easy. The cast iron pan heats up and retains heat well. 
There are many brands of Dutch ovens. Brands like Staub and Le Creuset are worth the money because they are built well and hold up over time. However, there are inexpensive Dutch ovens that are reliable and perform just as well, although the finish on these pans might scratch more easily.

Dutch Oven Substitution

You can use a slow cooker to cook these short ribs instead of braising in a Dutch oven. Brown the ribs first, add all the other ingredients and cook on low for 6-8 hours or until fall-off-the-bone tender.
 

Nutrition

Calories: 408kcalCarbohydrates: 13gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 101mgSodium: 364mgPotassium: 909mgFiber: 1gSugar: 5gVitamin A: 2736IUVitamin C: 5mgCalcium: 37mgIron: 4mg
Keyword Beef Short Ribs, Braised Short Ribs
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