Name: Braised Short Ribs
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: French
Ingredients: 2-3 pounds English-cut beef short ribs, bone in; 2 tbsp olive oil; 1 large sweet onion, roughly chopped; 2 stalks celery, roughly chopped; 2 carrots, roughly chopped; 3 cloves garlic, minced; 3 tbsp tomato paste; 1/2 cup red wine vinegar; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2-3 bay leaves; 1 tbsp better than bouillon beef base; 2 cups beef broth, reduced-sodium; 3 tbsp cornstarch; kosher salt and ground black pepper, for seasoning

Description

These tender, fall-off-the-bone Braised Short Ribs are perfect for a cozy autumn dinner or any special occasion. Slow-cooked to perfection with a rich braising liquid, these ribs are packed with deep, savory flavor. A true comfort food!

Ingredients

Units Scale

2–3 pounds English-cut beef short ribs, bone in
2 tbsp olive oil
1 large sweet onion, roughly chopped
2 stalks celery, roughly chopped
2 carrots, roughly chopped
3 cloves garlic, minced
3 tbsp tomato paste
1/2 cup red wine vinegar
2 sprigs fresh thyme
2 sprigs fresh rosemary
2–3 bay leaves
1 tbsp better than bouillon beef base
2 cups beef broth, reduced-sodium
3 tbsp cornstarch
kosher salt and ground black pepper, for seasoning

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Instructions

Preheat oven to 300°F. Pat ribs dry and season generously with salt and pepper. Let rest for 30 minutes on a rack.
Heat oil in a large Dutch oven over medium-high heat. Lightly dust ribs with flour. Sear the ribs for a few minutes on each side. Remove and set aside.
Add mirepoix (onion, celery, carrots) to the pot with salt and pepper. Sauté until tender, about 10 minutes. Add garlic, bouillon, and tomato paste. Sauté for 1-2 minutes more.
Pour in red wine vinegar to deglaze the pot, scraping up the brown bits. Add beef broth, then return ribs to the pot. Add rosemary, thyme, and bay leaves.
Simmer the liquid. Once simmering, cover and transfer to the oven. Braise for 3-3½ hours or until ribs are tender.
Remove meat and veggies from the pot and keep warm. Skim fat from the braising liquid, and discard the herbs and bay leaves.
Bring liquid to a boil and whisk cornstarch with water. Add to the pot and stir until thickened, 2-3 minutes.
Serve the sauce over the ribs, taste and adjust seasonings if necessary.

Notes

For slow cooker instructions: After browning the ribs, transfer them to the slow cooker with the braising liquid ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the meat is tender.
If you prefer a smoother sauce, strain the braising liquid before thickening it.
Serve with mashed potatoes or roasted vegetables for a complete meal.

Nutrition

Serving Size: 1 rib with braising sauce
Calories: 650
Sugar: 7g
Sodium: 950mg
Fat: 38g
Saturated Fat: 12g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 55g
Cholesterol: 125mg