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.
Servings: 4 people
Calories: 482kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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