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Braised Beef Short Ribs

These braised beef short ribs are tender, juicy and full of flavor. They are perfect served over mashed potatoes or with cheesy grits and will be the star of the show at Sunday dinner!
Course Main Course
Cuisine American
Keyword Braised Beef Short Ribs
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 6 servings
Calories 143kcal

Ingredients

  • 8 Boneless Beef Short Ribs
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ¼ cup oil for frying canola or peanut
  • 3 whole large yellow onions peeled and cut into ½ in. wedges
  • 3 bay leaves
  • 12 whole garlic cloves peeled
  • 28 ounces whole tomatoes canned
  • 1 cup chicken stock
  • ½ cup red wine

Instructions

  • Preheat the oven to 325.
  • Rinse the short ribs under cool water, and pat them dry with paper towels. 
  • Sprinkle the salt, pepper, and ½ teaspoon of the thyme all over the ribs. Heat the oil in a large, heavy-bottomed skillet until hot, then add the ribs in batches without crowding, and cook, turning as needed, until they are deeply browned on all sides. Transfer the browned short ribs to a baking dish or casserole just large enough to hold them.
  • Carefully pour off all but 2 tablespoon of the cooking oil from the skillet, and immediately add the onions to the pan. Sprinkle 1 teaspoon salt over the onions, and stir well. Cook the onions over medium heat, and, using a wooden spoon, scrape the bottom of the pan to dislodge any caramelized bits left from browning the ribs. 
  • Add the bay leaves, a pinch of pepper, and the remaining ½ teaspoon of thyme. Stir well to distribute the seasonings. Add the whole garlic cloves and cook 3 minutes longer. Pour the tomatoes, stock, and red wine, bring to a simmer, and cook for 5 minutes. Taste carefully for seasoning. The braising liquid should be highly seasoned. Add more salt or pepper if needed.
  • Pour the vegetables and liquid over the browned ribs, and spread the veggies around so they are in an even layer. Cover tightly with a double layer of foil, shiny side down. Seal tightly. Put in the center of the preheated oven to cook for 1½ hours, or until a knife pierces the meat easily. Uncover, and bake 30 minutes longer. Remove from the oven and spoon off any visible fat. Serve hot with vegetables and braising liquid spooned over as a sauce.

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Cholesterol: 1mg | Sodium: 1411mg | Potassium: 324mg | Fiber: 1g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 13mg | Calcium: 48mg | Iron: 1.7mg