Description
This Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich sauce made from red wine, beef broth, bacon, and aromatic vegetables. Perfect for a comforting dinner served over mashed potatoes, this dish combines searing and slow braising to achieve melt-in-your-mouth meat.
Ingredients
Scale
Meat & Bacon
- 6 slices bacon
- 5 pounds beef short rib
Seasoning
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
Vegetables & Aromatics
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- ¼ cup finely chopped fresh parsley
Liquids & Herbs
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprigs
Instructions
- Season the ribs: Let the short ribs come to room temperature. Pat them dry with a paper towel, then season all sides generously with kosher salt and freshly cracked black pepper. Set aside.
- Cook the bacon: Slice the bacon into 1-inch pieces. Heat a large pot over medium-low heat and add the bacon. Cook, stirring frequently, until crispy. Remove the bacon with a slotted spoon to a bowl, leaving the rendered fat in the pot.
- Cook the short ribs: Increase heat to medium-high. Add the short ribs to the pot and brown on all sides, about 1 to 2 minutes per side. Once browned, transfer the ribs to a plate and set aside.
- Add the vegetables: In the same pot with bacon fat, add chopped onions and carrots. Cook for 3 to 4 minutes until softened.
- Add aromatics: Stir in minced garlic and tomato paste. Cook together for 1 minute to blend the flavors.
- Deglaze with red wine: Pour in the red wine and simmer for 5 minutes, reducing the wine by about half to concentrate flavor.
- Combine and braise: Return the short ribs to the pot. Add beef broth, the crispy bacon, thyme sprigs, and rosemary sprigs. Cover the pot, reduce heat to low, and braise for 2 to 2 ½ hours, or until the meat is very tender and falling apart.
- Finish and serve: Remove the pot from heat. Use tongs to remove the herb sprigs and skim any excess fat from the surface. Garnish with fresh parsley and serve the ribs over mashed potatoes with spoonfuls of the braising sauce.
Notes
- Store leftover short ribs with braising liquid in the fridge for 4 to 5 days or freeze up to 3 months. Reheat gently covered on the stovetop or microwave to keep tender.
- Freeze extra braising liquid in ice cube trays for later use as a flavorful base for soups, sauces, or to drizzle over meats and veggies.
- Braising involves searing meat first then slow cooking it in liquid, which breaks down connective tissue resulting in tender, flavorful dishes ideal for tougher cuts like short ribs.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
