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Braised Short Ribs
Recipes
Braised Short Ribs
6 servings
3 hours total (Active 30 minutes)

Ingredients

  • 2 large yellow onions
  • 4 carrots
  • 4 stalks celery
  • 4 cloves garlic
  • 4 lb bone-in beef short ribs
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons olive oil
  • 1 cup dry red wine (or red wine vinegar)
  • ½ cup beef broth (or stock)
  • 1 bay leaf

Steps

    1. Preheat oven to 325°F. Slice onions and carrots into ¼-inch-thick pieces; Slice celery into 1-inch-thick pieces. Chop garlic finely.
    2. Trim and discard fat from ribs; sprinkle ribs with pepper and ½ teaspoon salt (wash hands). Preheat large Dutch oven on medium-high 2–3 minutes; pour in oil, then add ribs. Cook 5–6 minutes, turning occasionally, until browned on all sides. Remove ribs and set aside.
    3. Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining ½ teaspoon salt; bring to a boil, then remove from heat.
    4. Return ribs to Dutch oven; cover and bake 2–2 ½ hours until meat is tender and 145°F, stirring halfway through cook time. Remove and discard bay leaf. Serve.

Amount per ⅙ recipe serving: Calories 340, Total Fat 19g, Sat Fat 7g, Trans Fat 0g, Chol 75mg, Sodium 350mg, Total Carb 9g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 25g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%