Description
A comforting and savory dish of tender short ribs slow-cooked in a rich sauce that evokes warmth and family traditions.
Ingredients
Scale
- Beef short ribs
- Olive oil
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 1 cup Red wine
- 2 cups Beef broth
- Fresh rosemary
- Fresh thyme
- 2 Bay leaves
- Salt and pepper to taste
Instructions
- Season the short ribs liberally with salt and pepper.
- In a heavy Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, then set aside.
- Add chopped onions, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
- Pour in the red wine, scraping the bottom of the pot to lift browned bits, and let it reduce by half.
- Return the ribs to the pot with beef broth, bay leaves, and fresh herbs. Cover and transfer to a preheated oven set at 325°F (165°C).
- Let the ribs braise in the oven for about 3 hours.
- Remove the ribs, skim excess fat from the sauce, and simmer to thicken if desired.
- Serve the ribs plated with sauce and fresh herbs, alongside mashed potatoes or roasted vegetables.
Notes
For a non-alcoholic option, substitute the red wine with grape juice or balsamic vinegar. Ensure to use well-marbled beef for tenderness.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: braised short ribs, comfort food, family dinner, Southern cuisine, slow cooked, hearty meals