Braised Short Ribs
Braised Short Ribs: These traditional short ribs are easy to make in the oven. They are simple enough that it doesn’t take much to turn this short rib recipe into a complete meal. Perfect for a sunday night family dinner.
Prep Time10 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 30 mins
Servings: 4 people
- 2 1/2 pounds beef short ribs trimmed
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 onion sliced
- 3 cloves garlic minced
- 2 large carrots peeled and diced
- 2 cups white mushrooms
- 2 cups beef broth
- 1 cup tomato sauce
- 2 sprigs fresh rosemary
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1 bay leaf
Trim short ribs, but leave some of the fat. Fat is flavor.
Preheat oven to 325 degrees F (165 degrees C).
Season short ribs with salt and black pepper.
Heat olive oil in a dutch oven over medium-high heat. Brown short ribs in hot oil until browned on all sides, 7 to 12 minutes. Remove ribs from dutch oven
Add onion with a pinch of salt to the hot dutch oven and saute until softened, about 3 minutes.
Add garlic and saute until fragrant, about 1 minute more.
Stir mushrooms and carrotis into onion mixture.
Pour half a cup of beef stock into the dutch oven and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir remaining beef broth, tomato sauce, rosemary, thyme, 1/2 teaspoon salt, cayenne pepper, smoked paprika, and bay leaf into the pot.
Add short ribs into Dutch oven and stir make sure they are covered. Put the lid on the Dutch oven.
Put Dutch oven in the preheated oven and cook short ribs until short ribs are fork-tender, about 2 hours.
Serve over polenta.
Calories: 482kcal | Carbohydrates: 11g | Protein: 43g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 1217mg | Potassium: 1305mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5545IU | Vitamin C: 10.1mg | Calcium: 52mg | Iron: 5.7mg