American 210 min

Braised Short Ribs

Name: Braised Short Ribs
Total time: 210 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 lbs bone-in beef short ribs, about 2-inch sections; 2 tablespoons neutral oil; 1 large yellow onion, diced; 3 carrots, diced; 4 stalks celery, diced; 6 cloves garlic, minced; 2 tablespoons tomato paste; 1 bottle (750 ml) dry red wine; 2 cups beef broth; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; Salt and black pepper; Mashed potatoes for serving

high-proteincomfort-foodgluten-free

Ingredientsfor 2

680

Cal

48g

Protein

12g

Carbs

44g

Fat

14 lbs bone-in beef short ribs, about 2-inch sections
22 tablespoons neutral oil
31 large yellow onion, diced
43 carrots, diced
54 stalks celery, diced
66 cloves garlic, minced
72 tablespoons tomato paste
81 bottle (750 ml) dry red wine
92 cups beef broth
104 sprigs fresh thyme
112 sprigs fresh rosemary
122 bay leaves
13Salt and black pepper
14Mashed potatoes for serving

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Instructions

1
Preheat oven to 325°F. Season short ribs generously with salt and pepper on all sides. Heat oil in a large Dutch oven over high heat. Sear ribs in batches (do not crowd) for 4–5 minutes per side until deeply browned. This is the single most important step — do not skip it. Remove and set aside.
2
Reduce heat to medium. Cook onion, carrots, and celery for 8 minutes. Add garlic and tomato paste, cook 3 minutes. Pour in wine and bring to a boil. Cook 5 minutes, scraping up all browned bits. Add broth, thyme, rosemary, and bay leaves.
3
Return short ribs to the pot, submerging them. The liquid should come about 2/3 up the ribs. Bring to a boil, cover tightly, and transfer to the oven. Braise for 3–3.5 hours until the meat is falling off the bone and extremely tender.
4
Remove ribs and skim excess fat from the braising liquid. Strain the liquid and simmer on the stovetop for 10–15 minutes until it reduces to a glossy sauce consistency. Serve ribs over creamy mashed potatoes with the sauce spooned over.