Recipes
Braised Short Ribs
6 servings
3 hours total (Active 30 minutes)
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Ingredients
- 2 large yellow onions
- 4 carrots
- 4 stalks celery
- 4 cloves garlic
- 4 lb bone-in beef short ribs
- ½ teaspoon pepper
- 1 teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 1 cup dry red wine (or red wine vinegar)
- ½ cup beef broth (or stock)
- 1 bay leaf
Steps
- Preheat oven to 325°F. Slice onions and carrots into ¼-inch-thick pieces; Slice celery into 1-inch-thick pieces. Chop garlic finely.
- Trim and discard fat from ribs; sprinkle ribs with pepper and ½ teaspoon salt (wash hands). Preheat large Dutch oven on medium-high 2–3 minutes; pour in oil, then add ribs. Cook 5–6 minutes, turning occasionally, until browned on all sides. Remove ribs and set aside.
- Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining ½ teaspoon salt; bring to a boil, then remove from heat.
- Return ribs to Dutch oven; cover and bake 2–2 ½ hours until meat is tender and 145°F, stirring halfway through cook time. Remove and discard bay leaf. Serve.
Amount per ⅙ recipe serving: Calories 340, Total Fat 19g, Sat Fat 7g, Trans Fat 0g, Chol 75mg, Sodium 350mg, Total Carb 9g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 25g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%