Description
Fall-apart tender beef short ribs, braised low and slow in a rich red wine broth with earthy root vegetables. This dish is deeply savory, melt-in-your-mouth satisfying, and ideal for cozy evenings, dinner parties, or special occasions that call for something soulful.
Ingredients
3–4 lbs bone-in beef short ribs
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
3 carrots, cut into chunks
2 parsnips or turnips, peeled and chopped
2 sprigs fresh thyme
2 sprigs fresh rosemary
Instructions
Preheat oven to 325°F (160°C).
Pat ribs dry, season well with salt and pepper. In a Dutch oven, sear ribs in olive oil until browned on all sides. Remove and set aside.
In the same pot, sauté onion until soft. Add garlic and tomato paste, cook 1 minute.
Pour in wine, scraping up browned bits. Simmer 5 minutes.
Return ribs to pot. Add broth, carrots, parsnips, and herbs. Liquid should mostly cover the ribs.
Cover and braise in the oven for 2½ to 3 hours, until meat is fork-tender.
Skim fat if needed. Serve ribs and veggies with a ladle of the rich braising sauce.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Dinner
Nutrition
- Calories: 560
- Sugar: 5g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 15g
- Carbohydrates: 14g
- Protein: 35g
- Cholesterol: 110mg