Braised Italian Short Ribs
Ingredients
- 3 lb3 lb3 lb Beef Short Ribs, (approximately 6-8 pieces)
- 2 tsp2 tsp2 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 cup1 cup1 cup Yellow Onion, diced
- .5 cup.5 cup.5 cup Carrots, diced
- .5 cup.5 cup.5 cup Celery, diced
- 4 cloves4 cloves4 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 1 Tbsp1 Tbsp1 Tbsp Homemade Italian Seasoning Blend (click for recipe)
- 1 cup1 cup1 cup Cabernet Sauvignon Red wine, dry red wine
- 1-2 quart1-2 quart1-2 quart Beef stock
Process
- Pat the short ribs dry with paper towels to remove any excess moisture.
- Season them on all sides with the salt and pepper and set aside.
- In a large dutch oven or heavy bottomed pot, heat the olive oil over medium-high heat on the stovetop.
- Add the short ribs, working in batches so as to not crowd them, and sear for 1-2 minutes on all sides until browned.
- Remove the short ribs to rest on a plate and repeat with the remaining ribs, if necessary.
- Reduce the heat to medium and add the diced onions, carrots, and celery to the pot. Saute for 2-3 minutes until they start to soften.
- Add the garlic and Italian seasoning and saute for 1-2 more minutes until fragrant.
- Add the tomato paste and saute for 2 more minutes and then deglaze the pot by adding the red wine while scraping the bottom to remove any stuck on bits.
- Add the short ribs back to the pot with any juices that have collected on the plate and then add enough beef broth to the pot so they are mostly covered with liquid.
- Reduce the heat to medium low and cover the pot. Let them simmer for 3-4 hours until the short ribs are fork tender.
- Remove the ribs to rest on a clean plate and turn up the heat to medium. Let the sauce simmer for 5 minutes to reduce and then serve over the short ribs.
Notes
Short Ribs - Beef short ribs come in various sizes. Approximately 3 pounds is sufficient for six guests. Aim for one large short rib, or two smaller short ribs per person. Braising Liquid - Check on the short ribs every so often while cooking to make sure they are mostly covered with liquid, adding extra if necessary. The leftover liquid can be strained from the vegetables before serving, if desired. Wine - A dry red wine, such as merlot, cabernet sauvignon, or pinot noir works best. Extra beef stock or broth can be used as a substitute, if necessary. Leftovers - Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop over low heat with some of the liquid.
Add a Note
My Notes:
About This Recipe
This is our estimate based on online research. | |
Calories: | 646 |
Fat: | 47 g |
Carbohydrates: | 6 g |
Protein: | 40 g |
Cholesterol: | 160 g |
Sodium: | 440 mg |
Fiber: | 1 g |
Sugars: | 2 g |
Calculated per serving. |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.