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Short ribs recipe braised beef with dark rich sauce over creamy mashed potatoes and fresh green vegetables

Ultimate Short Ribs Recipe

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Aliana Recipes
Tender beef ribs braised in red wine and broth until falling off the bone. I love serving these over creamy mashed potatoes for a comforting Sunday dinner. Savory and rich.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings:6 people
Course:Dinner
Cuisine:American
Calories:650kcal
Cost:$25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4–5 pounds bone-in beef short ribs
  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 3 tablespoon tomato paste
  • 1 cup red wine Or extra beef broth
  • 2 cups beef broth
  • 2 bay leaves
  • fresh thyme sprigs
  • salt and black pepper To taste

Equipment

  • 1 Dutch oven Heavy-bottomed pot
  • 1 Tongs For turning meat
  • 1 Chef’s knife For chopping vegetables

Method
 

  1. Pat the ribs dry and season liberally with salt and pepper to ensure a good crust.
  2. Sear the ribs in hot olive oil for 3–4 minutes per side until deeply browned.
  3. Remove ribs and sauté the onion, carrots, and celery in the pot until softened.
  4. Stir in the garlic and tomato paste until fragrant to build the flavor base.
  5. Pour in the red wine and broth while scraping up the browned bits from the bottom.
  6. Return the ribs to the pot with bay leaves and thyme sprigs before covering.
  7. Bake at 325°F for 3 hours until the meat pulls away from the bone.

Nutrition

Serving: 350gCalories: 650kcalCarbohydrates: 12gProtein: 45gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 110mgSodium: 450mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 2000IUVitamin C: 5mgCalcium: 60mgIron: 4mg

Notes

Don't skip searing the meat, as it creates the deep flavor in the sauce. I always use a heavy Dutch oven to keep the heat even.