Braised Beef Short Ribs with Herbs and Red Wine
This elegant short rib recipe is a keeper! These mouth-watering, and tender short ribs are braised slowly in a rich and bold wine sauce. Serve with creamy mashed potatoes.
Servings: 2
Calories: 371kcal
Equipment
- large Dutch oven or ovenproof pot
Ingredients
- 4-6 (2.5 lbs) beef short ribs
- 1 1/2 tsp Himalayan salt
- 1 tsp pepper
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 2 tbsp tomato paste
- 2 cups beef broth/stock
- 1 1/2 cups red wine
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
Instructions
- Preheat the oven to 325°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven or ovenproof pot over medium-high heat. Add the ribs and brown on all sides, for about 5-7 minutes. Transfer to a plate and set aside.
- Add onions and coat with oil, then add garlic and sauté for about 2 minutes. Add carrots, and celery and cook for about 5 minutes, stirring often to allow the onions to brown and carrots and celery to start to become tender. Stir in tomato paste.
- Add beef stock/broth, wine, bay leaf, thyme, rosemary and return the beef ribs into the liquid making sure they are completely covered.
- Cover with lid and place in the oven for 2 ½ to 3 hours to cook. When the meat is cooked and ready, it should come easily off the bone.
- If you prefer to strain the liquid, carefully remove the ribs and transfer to a plate. Then strain the liquid into a bowl. Then transfer back into the pot, with the ribs.
- Serve with mashed or roasted potatoes, or squash and garnish with thyme and rosemary.
Nutrition
Calories: 371kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 2849mg | Potassium: 933mg | Fiber: 4g | Sugar: 9g | Vitamin A: 10628IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 2mg