Ingredients
Scale
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- In a large cast-iron pot, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then add to the pot and sear until browned on all sides, about 3-4 minutes per side.
- Remove short ribs from the pot. In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened, then add garlic and cook for another minute. Pour in red wine, scraping any browned bits from the pot. Stir in tomato paste and bring to a simmer.
- Return seared short ribs to the pot. Add beef broth, thyme, and rosemary. Bring to a gentle boil, reduce heat to low, and cover. Allow to braise for about 2.5 to 3 hours, or until meat is fork-tender.
- Gently remove short ribs from the pot. If desired, strain the braising liquid for a smooth sauce. Serve over mashed potatoes or your favorite sides, drizzling the sauce over the top.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Braised ribs can be frozen for up to 3 months; reheat gently before serving.
- They pair beautifully with creamy mashed potatoes, corn, or roasted vegetables.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 600 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 120mg