Braised Short Ribs
Tender cooked ribs in a delicious, rich sauce, served over creamy mashed potatoes. All cooked in just one pot!
Prep Time20 mins
Cook Time2 hrs 40 mins
Total Time3 hrs
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 whole beef short ribs
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Preheat oven to 350 degrees F.
Heat olive oil in a large dutch oven over medium heat. Add onions to the pan and cook for a few minutes, stirring constantly.
Add carrots and cook for 2 more minutes. Remove veggies to a plate.
Salt and pepper the ribs, then coat all sides in flour.
Add 2 more tablespoons of olive oil to the pan and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
Pour in wine and scrape bottom of pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
Add beef broth, salt and freshly ground black pepper. Taste and add more if needed.
Stir in tomato paste. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the liquid.
Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone.
Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
Serve ribs over mashed potatoes with a spoonful of sauce from the pan.
Calories: 208kcal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 626mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 4.6mg | Calcium: 23mg | Iron: 1.3mg