Braised Short Ribs
These braised short ribs are fall of the bone good! The best part? Everything is made in one pot, super easy, and makes it like you've been working in the kitchen all day. Make for a special occasion or for a simple Sunday dinner. The meat comes out so tender, it literally melts in your mouth.
Equipment
- 1 Dutch oven
- Kitchen string
Ingredients
- 3 tbsp olive oil
- 1 vidalia or yellow onion diced
- 3 carrots peeled and chopped
- 4 whole beef short rib bone-in
- 1/4 cup all-purpose flour
- 1 cup dry red wine I use a Pinot Noir or Cabernet Sauvignon
- 3 cups low-sodium beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- salt and pepper to taste
Instructions
- Preheat oven to 350 F.
- Tie the sprigs of thyme and rosemary with kitchen string. Set aside.
- Season all sides of the short ribs with salt and pepper, then coat with flour. Set aside.
- In a large dutch oven, heat 1 tablespoon of oil over medium high heat. Add the onion and carrots and cook for 10 minutes, stirring constantly. Remove them to a plate.
- Add 2 more tablespoons of oil to the dutch oven and turn heat to high. Add ribs and brown on all sides, about 45 seconds to 1 minute per side. Remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook for 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Stir in tomato paste.
- Cover with the lid and place into the oven. Cook at 350 F for 2 hours, then reduce heat to 325 F and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
- Remove the pan from oven and allow rest for 10 minutes, with the lid on.
- Skim off any fat that has risen to the top of the liquid. With a large slotted spoon, serve ribs and carrots over mashed potatoes. Spoon the gravy from the pot over the meat.
- Enjoy with a glass of Cabernet Sauvignon!
