Description
Rich, tender, and deeply flavorful, these Slow Braised Fall‑Off‑The‑Bone Short Ribs are the ultimate comfort food for cozy nights.
Ingredients
- Beef Short Ribs: 4 pounds, bone-in
- Salt: 2 teaspoons
- Black Pepper: 1 teaspoon
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, diced
- Carrots: 2 medium, sliced
- Celery: 2 stalks, chopped
- Garlic: 5 cloves, minced
- Tomato Paste: 2 tablespoons
- Beef Broth: 3 cups
- Bay Leaves: 2
- Fresh Thyme: 4 sprigs
- Worcestershire Sauce: 1 tablespoon
Instructions
- Preheat Your Equipment: Preheat your oven to 325°F (163°C). Set your Dutch oven on the stovetop over medium-high heat.
- Combine Ingredients: Season the short ribs with salt and pepper. Heat olive oil and sear ribs until browned on all sides. Remove and set aside.
- Prepare Your Cooking Vessel: In the same pot, sauté onions, carrots, and celery until softened. Add garlic and tomato paste, cook for 2 more minutes.
- Assemble the Dish: Return ribs to the pot, pour in beef broth, and add bay leaves, thyme, and Worcestershire sauce. Bring to simmer.
- Cook to Perfection: Cover and braise in the oven for 2.5 to 3 hours until meat is tender.
- Finishing Touches: Remove ribs and vegetables. Skim fat, then simmer sauce uncovered to reduce.
- Serve and Enjoy: Plate the ribs with sauce. Garnish and serve over mashed potatoes or polenta.
Notes
- Let the ribs rest before serving for juicier meat.
- Add butter to the sauce for extra richness.
- Freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 140mg
Keywords: braised beef, short ribs, comfort food, fall recipe, one pot dinner