Description
This Beef Short Ribs recipe yields rich, tender, and deeply flavorful results, perfect for a comforting meal.
Ingredients
Scale
- 4 lbs beef short ribs, bone-in
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- Season the beef short ribs generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned. Remove the ribs and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for a couple of minutes.
- Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the short ribs to the pot.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
- Remove from the oven and let the ribs rest for a few minutes before serving.
- Garnish with fresh parsley and serve hot.
Notes
- For best results, use a good quality red wine.
- This dish pairs well with mashed potatoes or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
- Cholesterol: 120
Keywords: beef short ribs, Dutch oven recipe, tender beef ribs, flavorful beef dish, comfort food