Braised Beef Short RIbs

Braised Beef Short Ribs: tender, succulent, fall apart beef that tastes like it came from a fancy restaurant (without the restaurant price)! It’s a one-pot, low and slow beef that looks fancy but is actually really simple. The mashed potatoes soaking up that rich sauce is heaven. If you’ve never made beef short ribs, don’t be intimated. Following these steps will yield amazing results and sure to impress your family and friends!

Ingredients

  • 3-4 lb beef short ribs
  • 2 tbsp olive or canola oil
  • 1/2 cup all-purpose flour, divided
  • 1-2 medium carrots, chopped
  • 1-2 celery stalks, chopped
  • 1/2 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp tomato paste
  • 1/2 bottle dry red wine
  • 32 oz beef stock
  • Fresh herbs (few sprigs each thyme, oregano, rosemary and 1 bay leaf)
  • Recipe

    Preheat the oven to 350ºF. Season ribs with salt, pepper, and dredge in 1/4 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 1/4 cup flour and tomato paste, cook 1 minute. Pour in wine, beef stock, return the short ribs and any juices to the pan, and top with fresh herbs. Bring to a boil, cover, and transfer to the oven. Cook 3 hours. Remove herb stems from the top. Serve ribs over mashed potatoes or another side item, and top with gravy.

    Approximate Nutrition Information for 6oz (makes 8 servings): 390 calories, 30g fat, 4g carbs, 27g protein

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    Braised Beef Short Ribs: tender, succulent, fall apart beef that tastes like it came from a fancy restaurant (without the restaurant price)! It’s a one-pot, low and slow beef that looks fancy but is actually really simple. The mashed potatoes soaking up that rich sauce is heaven. If you’ve never made beef short ribs, don’t be intimated. Following these steps will yield amazing results and sure to impress your family and friends!