Short ribs braise to melting tenderness in a savory sauce featuring beef broth spiked with red wine, tomatoes, chopped vegetables and herbs.
Total Time
3hr
5.0
2 Ratings
Author: Campbell's Kitchen
Servings:
6
Ingredients
•
3.5
lb
Boneless Beef Short Ribs
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
•
2
Tbsp
Vegetable Oil
•
2
Large
Onions
, peeled, halved, sliced
•
1
Tbsp
Tomato Paste
•
6
cloves
Garlic
, peeled
•
2
cups
Dry Red Wine
•
2
cups
Beef Broth
•
4
Large
Carrots
•
4
sprigs
Fresh Thyme
•
2
Bay Leaves
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center.
2.
Generously season Boneless Beef Short Ribs (3.5 lb) on each side with Kosher Salt (to taste) and Ground Black Pepper (to taste).
3.
Heat Vegetable Oil (2 Tbsp) in the pot and then sear the short ribs fat side down. Sear the ribs in batches, so the pot doesn't cool down. Sear until all four sides are a nice golden brown color.
4.
Add the Onions (2) and cover. Allow to cook for 12 to 15 minutes until the onions are nice and tender.
5.
Add Carrots (4), Garlic (6 cloves), Bay Leaves (2), Fresh Thyme (4 sprigs), and Tomato Paste (1 Tbsp).
6.
Add Beef Broth (2 cups) and Dry Red Wine (2 cups). Bring to a boil with the lid on. Turn the heat off, place pot in the preheated oven for 2 1/2 hours. Turn the meat twice during this time.
7.
Serve these amazing short ribs with seasonal root vegetables and Yukon potatoes. Enjoy!
Nutrition Per Serving
CALORIES
793
FAT
55.2 g
PROTEIN
47.8 g
CARBS
12.3 g
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