Traditional Braised Short Ribs
Savor the rich and tender flavors of our Traditional Braised Short Ribs, slow-cooked to perfection for a classic American dining experience. Perfect for cozy dinners and special occasions.
Prep time: 30 minutesCook time: 3 hoursServes: 6
Ingredients
4 lbs beef short ribs
Salt and freshly ground black pepper to taste
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
2 cups beef stock
1 cup red wine
2 sprigs fresh thyme
2 bay leaves
2 cups carrots, chopped
2 cups potatoes, chopped
Instructions
1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 8 minutes. Remove and set aside.
4. In the same pot, add onions and garlic, sauté until onions are translucent.
5. Stir in tomato paste and cook for 2 minutes until combined and fragrant.
6. Pour in beef stock and red wine, scraping up any browned bits from the pot bottom.
7. Return the ribs to the pot, add thyme and bay leaves, and bring the mixture to a simmer.
8. Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours until the ribs are tender.
9. Add chopped carrots and potatoes during the last hour of cooking.
10. Remove from oven, discard bay leaves and thyme sprigs, and serve hot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat the oven to 350°F (175°C). Place ribs in a baking dish, cover with foil, and reheat for 20-25 minutes until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
