Fall-Off-the-Bone Braised Short Ribs Recipe Is How to Celebrate Life by Ann Marie G. Halstead
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Short ribs braised in a red wine sauce are fall-off-the-bone deliciousness. The smell while these short ribs bubble in the oven is intoxicating. Don't wait until the weekend to make these braised short ribs. Why not tonight for dinner? Every day is a time to celebrate and eat amazing food!
All you need to make these juicy, succulent beef short ribs is short ribs, olive oil, fresh garlic, onion, carrots, tomato paste, a bottle of red wine, beef broth, bay leaves and dried thyme. Easy list, right? The short ribs are browned on the stovetop. In the same ovenproof large pot, cook the carrots, onion and garlic, then add the rest of the ingredients. Bake in the oven for about three hours or until they almost fall off the bone.
Serve this easy high-protein short rib recipe with homemade mashed potatoes and air-fryer roasted carrots. Use the meat from any leftovers for a hearty sandwich.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 hours and 10 minutes
Total Time: 3 hours and 15 minutes
Servings: 6
Ingredients
- 3 pounds short ribs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1/2 cup chopped carrots
- 2 tablespoons tomato paste
- 1 bottle red wine (cabernet or merlot work well)
- 1 cup beef stock
- 2 bay leaves
- 1 teaspoon dried thyme
Here's how to make it:
- Season the ribs with salt and pepper. Heat the olive oil in a Dutch oven. Brown the ribs on all sides, working in batches. Remove to a plate.
- Add the carrots, onion and garlic. Cook about 5 minutes. Add the tomato paste and cook about 30 seconds more.
- Pour in the wine and beef stock. Add the bay leaves and thyme. Season with salt and pepper, to taste. (You don't have to use an expensive wine for this recipe. Just choose one that you would drink.)
- Place the ribs back into the wine liquid, making sure they are completely covered. Bake in a preheated 325-degree F oven for about 3 hours. When ribs are tender, remove and place on a serving platter.
- Strain the liquid to remove any solids into a saucepot. Bring to a boil and reduce by half. Season with salt and pepper, to taste. Pour over the ribs and serve. Shred any leftovers for incredible short rib sandwiches.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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**Can anyone tell me if it must be covered in the oven while it cooks?**
I'm figuring yes, so I've got it covered, but wanted to double check. Since I'm doing half the recipe I'm going to check it in 2 hours (but figuring I'll want to go 3).