Braised Short Ribs (1 Hr, 30 Min)

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Braising is a cooking technique that involves searing the meat and then simmering it in a flavorful liquid until it becomes fork-tender and full of savory goodness. In this recipe, the short ribs are braised to perfection, resulting in melt-in-your-mouth meat that is richly infused with a luscious sauce. The dish is perfect for cozy dinners or special occasions when you want to impress your guests with minimal effort and time.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 20 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 bone-in beef short ribs
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/4 cup red wine (optional)
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • Fresh herbs (such as thyme or rosemary), for garnish (optional)

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  3. Sear the short ribs on all sides until browned and caramelized, about 4-5 minutes per side. Remove the short ribs from the pot and set aside.
  4. In the same pot, add the diced onion, carrots, and minced garlic. Cook for 3-4 minutes until the vegetables are softened and aromatic.
  5. Return the short ribs to the pot, nestling them among the vegetables.
  6. In a bowl, whisk together the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste. Pour the mixture over the short ribs and vegetables.
  7. Cover the pot with a lid and reduce the heat to low. Simmer for 1 hour, 15 minutes, or until the short ribs are tender and the sauce has thickened slightly.

Notes

Feel free to customize the flavors by adding additional herbs or spices that complement the dish. For a deeper flavor, you can also marinate the short ribs in the sauce for a few hours before cooking. Serve the tender short ribs with the aromatic sauce over mashed potatoes, creamy polenta, or noodles for a complete meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 30g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 110mg

Pair this with...

Cheesy Mashed Potatoes

Start by boiling 4 large peeled and cubed potatoes until they're soft. Drain them and then mash them up with about 1/2 cup of milk (or cream if you're feeling indulgent) and 2 tablespoons of butter until they're creamy. Mix in most of a cup of shredded cheddar cheese, reserving some for the top, and season with salt and pepper to taste. Spread your mashed potatoes into a baking dish, sprinkle the remaining cheese on top, and bake until the cheese is melted and slightly golden. If you want to add a little flair, sprinkle some chopped chives or green onions on top before serving.

Lemony Kale Salad

Start by de-stemming your kale leaves and chopping them into bite-sized pieces. Remember, kale can be a bit tough, so give it a little massage with your hands to soften it up and enhance its natural sweetness. For the dressing, whisk together freshly squeezed lemon juice, some zesty lemon zest, olive oil, and a hint of salt and pepper. This simple dressing is a burst of citrusy goodness that pairs beautifully with the robustness of the kale. Toss the massaged kale in the lemon dressing, ensuring every leafy nook and cranny is coated. To finish, sprinkle on sunflower seeds and pine nuts for a delightful crunch.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

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