Braised Beef Short RIbs
Braised Beef Short Ribs made in the Dutch oven are a classic winter Dutch oven recipe. This is the best beef short ribs recipe that are slowly braised in red wine until very tender. It's a recipe that's less than 10 ingredients, but gives you a restaurant-quality meal right at home. Be ready to impress your family and friends!
Servings: 8 servings
Calories: 390kcal
Ingredients
- 3-4 pounds beef short ribs
- 2 tablespoons olive or canola oil
- ½ cup all-purpose flour divided
- ¾ cup chopped carrot
- ¾ cup chopped celery
- ¾ cup chopped onion
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 ½ cups dry red wine or substitute
- 32 ounces beef stock
- Fresh herbs: few sprigs each oregano, rosemary and bay leaves
Instructions
- Preheat the oven to 350ºF.
- Season ribs with salt, pepper, and dredge in ¼ cup flour (shake off excess). Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the ribs on all sides, then remove and set aside.
- Sauté onions, carrots, celery, and garlic 4-6 minutes, or until vegetables are tender.
- Add ¼ cup flour and tomato paste, cook 1 minute. Add a splash of the beef stock if you need a little moisture.
- Pour in wine and beef stock. Return the short ribs and any juices. Scrape up any solid bits from the bottom or the pan.
- Top with fresh herbs. Bring to a boil, cover, and transfer to the oven. Bake 3 hours. Remove herb stems from the top.
- Serve the ribs over mashed potatoes or another side item, and top with gravy.
Video
Notes
Tips and Substitutions
- Choose the Right Cut: Opt for bone-in beef, English-cut short ribs as they have more flavor and become incredibly tender during braising.
- Short-Rib Meat Substitutes: This dish is meant for English-cut short ribs, but this dish can also be made with cubed chuck roast, brisket, beef shank, beef stew meat, oxtail or chuck short ribs. When substituting with these cuts, keep in mind that cooking times may vary slightly based on the cut's thickness and marbling. It's important to adjust your cooking time and temperature accordingly, and always check for doneness by testing the meat's tenderness with a fork.
- Gluten-Free Thickener: If you need to thicken the sauce but are gluten-free, use cornstarch or a gluten-free flour blend instead of regular flour.
- Low-Sodium: If you're watching your sodium intake, use low-sodium beef broth and be mindful of any added salt in your seasoning.
- Fresh Herbs: If you don't have fresh herbs, dried herbs can work, but use them sparingly as they are more concentrated in flavor.
- Aromatics: If you don't have onions or garlic, you can use shallots, leeks, or even onion and garlic powder as substitutes.
- Wine Substitutes: You can replace red wine with beef broth or stock, nonalcoholic red wine or beef consommé.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 4g | Protein: 27g | Fat: 30g
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