PREP TIME: 20 mins | COOK TIME: 2 hrs 40 mins | TOTAL TIME: 3 hrs | SERVINGS: 4
Melt-in-your-mouth tender ribs cooked in a mouth-watering rich sauce. For a filling meal, serve this one-pot dish over creamy mashed potatoes.
Ingredients
1 yellow onion, diced
3 tbsp olive oil
1 c. dry red wine (like Cote du Rhone or Pinot Noir)
3 carrots, chopped
8 whole beef short ribs
1/4 c. all-purpose flour
2 1/2 c. low-sodium beef broth
salt and pepper, to taste
2 sprigs of fresh rosemary
2 tbsp tomato paste
2 sprigs of fresh thyme
How to make Braised Short Ribs
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Heat 1 tbsp oil in a large dutch oven or oven-safe pot with a lid over medium-high heat. Once hot, add the onion and carrots. Saute for a couple of minutes while stirring. To a plate, transfer the veggies.
Step 3: Sprinkle the ribs with salt and pepper, then coat both sides with flour. To the pot, add additional 2 tbsp oil. Once hot, add the ribs and cook for about 45 seconds per side until brown. Move the ribs to a plate when done.
Step 4: To the pot, pour in the wine and deglaze, scraping the bottom of the pan to release any browned bits. Then, bring to a boil and cook for about 2 minutes.
Step 5: Pour in the beef broth. Season with salt and ground black pepper. Add the tomato pasta and stir well. If needed, add extra seasonings to taste.
Step 6: Return the ribs and veggies to the pot. Add the whole sprigs of thyme and rosemary.
Step 7: Put the lid on and place the pot in the preheated oven. Bake for about 2 hours. After 2 hours, adjust the oven temperature to 325 degrees and bake for another 30 to 45 minutes or until the ribs are very tender and almost falling off the bone.
Step 8: Take the pan out of the oven when done and let the ribs rest for about 20 minutes with the lid on.
Step 9: Before serving, skim off any fat on top of the liquid.
Step 10: Over mashed potatoes, serve the ribs, and spoon the gravy on top. In a sealed container, keep any leftover short ribs and store them in the fridge for up to 3 to 4 days. Enjoy!
Notes:
If making in a slow cooker, follow the recipe until step 4, then place everything in a slow cooker and set to cook for 6 to 8 hours on low.
To make in an Instant Pot, set the IP to saute setting, then add 1 tbsp of oil. Saute the onion and carrots once the oil is hot.
To a plate, transfer the veggies. On all sides, season the ribs with salt and pepper. Then, coat all sides with flour. To the pot, add extra 2 tbsp oil and turn to high heat. Add the ribs and cook for about 45 seconds per side until browned. To a plate, transfer the ribs. Pour in the wine and deglaze the pan. Continue to cook for additional 2 minutes. Pour in the beef broth. To taste, season with salt and freshly ground black pepper. Add the tomato pasta and stir. If needed, add more seasonings.
Return the ribs and veggies to the pot along with (whole) sprigs of thyme and rosemary. Set to cook on Manual/High pressure for 45 minutes. Once hot, let the pressure release for 15 minutes, then take off the lid.
To freeze:
Before cooking: Prepare the dish just before cooking in the oven. In a freezer-safe container or bag, place the ingredients and freeze for up to 4 to 5 months. When ready to serve, thaw in the fridge overnight and cook as directed.
After cooking: Let the dish cool fully before keeping it in a freezer-safe container. Store in the freezer for up to 3 to 4 months. Thaw in the fridge, then reheat slowly on the stove or in the microwave.
Nutrition Facts:
Serving: 4 people, Calories: 217 kcal, Carbohydrates: 16g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 371mg, Potassium: 580mg, Fiber: 2g, Sugar: 4g, Vitamin A: 7791IU, Vitamin C: 7mg, Calcium: 28mg, Iron: 1mg
Braised Short Ribs
Ingredients
- 1 yellow onion diced
- 3 tbsp olive oil
- 1 c. dry red wine like Cote du Rhone or Pinot Noir
- 3 carrots chopped
- 8 whole beef short ribs
- 1/4 c. all-purpose flour
- 2 1/2 c. low-sodium beef broth
- salt and pepper to taste
- 2 sprigs of fresh rosemary
- 2 tbsp tomato paste
- 2 sprigs of fresh thyme
Instructions
- Prepare the oven. Preheat it to 350 degrees F.
- Heat 1 tbsp oil in a large dutch oven or oven-safe pot with a lid over medium-high heat. Once hot, add the onion and carrots. Saute for a couple of minutes while stirring. To a plate, transfer the veggies.
- Sprinkle the ribs with salt and pepper, then coat both sides with flour. To the pot, add additional 2 tbsp oil. Once hot, add the ribs and cook for about 45 seconds per side until brown. Move the ribs to a plate when done.
- To the pot, pour in the wine and deglaze, scraping the bottom of the pan to release any browned bits. Then, bring to a boil and cook for about 2 minutes.
- Pour in the beef broth. Season with salt and ground black pepper. Add the tomato pasta and stir well. If needed, add extra seasonings to taste.
- Return the ribs and veggies to the pot. Add the whole sprigs of thyme and rosemary.
- Put the lid on and place the pot in the preheated oven. Bake for about 2 hours. After 2 hours, adjust the oven temperature to 325 degrees and bake for another 30 to 45 minutes or until the ribs are very tender and almost falling off the bone.
- Take the pan out of the oven when done and let the ribs rest for about 20 minutes with the lid on.
- Before serving, skim off any fat on top of the liquid.
- Over mashed potatoes, serve the ribs, and spoon the gravy on top. In a sealed container, keep any leftover short ribs and store them in the fridge for up to 3 to 4 days. Enjoy!
