Braised beef short ribs Recipe
Tender and flavorful beef short ribs, simmered in a savory, rich sauce and served atop creamy mashed potatoes. This comforting dish is made using just one pot for an easy yet impressive meal.
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Servings: 4
Ingredients
- 8 whole beef short ribs
- 3 tablespoons olive oil divided
- 1 yellow onion diced
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- 2 sprigs fresh rosemary
- 1 cup dry red wine e.g., Cote du Rhone, Pinot Noir
- 2 ½ cups low-sodium beef broth
- 1/4 cup all-purpose flour
- 3 carrots chopped
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 350°F (175°C).
- In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sauté the diced onion and chopped carrots for a few minutes, stirring frequently. Remove the vegetables from the pot and set them aside on a plate.
- Season the short ribs generously with salt and pepper, then coat them evenly with flour. Add the remaining 2 tablespoons of oil to the pot and increase the heat to high. Sear the ribs on all sides, about 45 seconds per side, until browned. Remove the ribs and set aside.
- Pour the red wine into the pot to deglaze, using a wooden spoon to scrape up the browned bits at the bottom. Bring to a boil and cook for 2 minutes.
- Stir in the beef broth and tomato paste, tasting and adjusting the seasoning if needed.
- Return the seared ribs, sautéed vegetables, and sprigs of thyme and rosemary to the pot. Cover with a lid.
- Transfer the pot to the oven and cook for 2 hours at 350°F. After 2 hours, reduce the temperature to 325°F (160°C) and continue cooking for an additional 30-45 minutes, until the ribs are tender and nearly falling off the bone.
- Remove the pot from the oven and let it rest, covered, for 20 minutes. Skim any excess fat from the surface before serving.
- Serve the ribs over mashed potatoes, spooning the rich gravy from the pot over the top.
Notes
Slow Cooker: Follow steps 1-4, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
Instant Pot: Use the sauté function to brown the ribs and vegetables as in steps 1-4. After deglazing, pressure cook on high for 45 minutes and allow a natural pressure release for 15 minutes.
Make Ahead: Prepare up to step 8 and store in the fridge. Reheat gently before serving.
Freezing Instructions:
Before Cooking: Complete steps 1-8, then freeze for up to 4-5 months. Thaw for 24 hours in the refrigerator before cooking as instructed.
After Cooking: Cool completely, then freeze for 3-4 months. Thaw in the fridge and reheat gently on the stove or in the microwav
Instant Pot: Use the sauté function to brown the ribs and vegetables as in steps 1-4. After deglazing, pressure cook on high for 45 minutes and allow a natural pressure release for 15 minutes.
Make Ahead: Prepare up to step 8 and store in the fridge. Reheat gently before serving.
Freezing Instructions:
Before Cooking: Complete steps 1-8, then freeze for up to 4-5 months. Thaw for 24 hours in the refrigerator before cooking as instructed.
After Cooking: Cool completely, then freeze for 3-4 months. Thaw in the fridge and reheat gently on the stove or in the microwav