Skip to content
Menu
Braised Short Ribs
Main

Braised Short Ribs

4 h 30 minServes 4Nutri-Score C€€€
from @tinekeyounger17 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef short ribs (bone-in, at room temperature)Meat1.5 kg
  • vegetable oilPantry60 ml
  • onion (roughly chopped)Produce2 pieces
  • carrot (roughly chopped)Produce2 pieces
  • garlic (smashed)Produce4 pieces
  • tomato pastePantry30 g
  • red wineBeverages250 ml
  • beef stockPantry750 ml
  • thyme (sprigs)Spices4 pieces
  • bay leafSpices2 pieces
  • saltSpices10 g
  • black pepper (ground)Spices3 g

per serving

Nutrition

803kcal

Carbs
11 g
Proteins
71 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Tongs
  • Stovetop

step by step

Method

  1. Sear the short ribs

    • Heat the oil in a Dutch oven over high heat.
    • Season the short ribs with salt and pepper.
    • Sear the ribs on all sides until deeply browned, then set aside.
    Step 1

  2. Build the base

    • Lower the heat and cook the onion, carrot and garlic until softened.
    • Stir in the tomato paste and cook until darkened.
    Step 2

  3. Deglaze

    • Pour in the red wine and scrape up the browned bits from the bottom.
    • Let it reduce slightly.
    Step 3

  4. Braise the ribs

    • Return the short ribs to the pot with the beef stock, thyme and bay leaf.
    • Cover and cook low and slow until the meat is fork-tender.
    Step 4

  5. Serve

    • Skim the fat from the surface and taste the sauce for seasoning.
    • Serve the short ribs with the braising sauce spooned over.
    Step 5
Get Mezze