Easy Short Ribs
Ingredients
The Ribs
-
3 to 5
pounds
bone-in short ribs
-
2
tablespoons
vegetable oil
-
1
head
garlic
-
1
medium
onion
-
4
ribs
celery
-
2
medium
carrots
-
3
tablespoons
tomato paste
-
2
cups
dry red wine
-
2
cups
beef broth
-
¾
teaspoon
ground thyme
-
Salt and pepper
To Serve
-
as needed
egg noodles, polenta, or mashed potatoes
Instructions
- Prepare vegetables and measure ingredients before starting.
- Preheat oven to 275°F if cooking in the oven.
- Season short ribs with salt and pepper on all sides.
- Heat oil in a Dutch oven and brown the ribs on all sides for about 15 minutes.
- Remove ribs and pour off excess fat, leaving about 2 tablespoons.
- Add garlic halves to the pot and cook until golden, about 1 to 2 minutes.
- Add chopped onions, carrots, and celery, and cook for 5 minutes until onions are translucent.
- Stir in tomato paste and cook for about 3 minutes until it caramelizes.
- Pour in red wine, bring to a simmer, and scrape browned bits from the pot.
- Add beef broth and thyme, then return the ribs to the pot, ensuring they are submerged.
- Bring to a simmer and cover the pot, cooking for 3½ to 4 hours until meat is tender.
- If making in advance, refrigerate overnight, then skim fat before reheating.
- Reheat the ribs on medium heat until heated through, about 5 to 10 minutes.
- Strain the braising liquid and return it to the pot to simmer and reduce.
- Serve ribs over egg noodles, polenta, or mashed potatoes with sauce.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
627
Total fat
40g
Total carbohydrates
20g
Total protein
55g
Sodium
800mg
Cholesterol
120mg
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