Description
This Braised Short Ribs recipe delivers tender, flavorful meat cooked slowly in a rich sauce made from red wine, beef broth, and aromatic vegetables. Perfect for a comforting meal served over mashed potatoes, it combines crispy bacon, savory herbs, and a melt-in-your-mouth texture from braising for an impressive dinner.
Ingredients
Scale
Meat and Bacon
- 6 slices bacon
- 5 pounds beef short rib
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
Vegetables and Aromatics
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
Liquids and Herbs
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprigs
- ¼ cup finely chopped fresh parsley
Instructions
- Season the short ribs: Let the short ribs come to room temperature. Pat dry with a paper towel and season all sides evenly with kosher salt and freshly cracked black pepper. Set aside.
- Cook the bacon: Slice the bacon into 1-inch pieces. Heat a large pot over medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, leaving the grease in the pot.
- Sear the short ribs: Increase the heat to medium-high and add the short ribs to the pot. Brown each side for 1 to 2 minutes until a nice crust forms. Transfer the seared ribs to a plate and set aside.
- Sauté the vegetables: Add the chopped onions and carrots to the pot with the bacon grease. Cook for 3 to 4 minutes until softened, stirring occasionally.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for an additional minute to release their flavors.
- Deglaze with red wine: Pour in the red wine and bring to a simmer. Let it reduce by about half over 5 minutes, scraping up any browned bits from the bottom of the pot.
- Braise the short ribs: Return the short ribs to the pot along with beef broth, crispy bacon, thyme, and rosemary sprigs. Cover, reduce heat to low, and cook gently for 2 to 2 ½ hours until the meat is very tender and falling apart. If needed, cook longer for desired tenderness.
- Finish and serve: Remove the pot from heat. Use tongs to discard the herb sprigs and skim off excess fat from the surface. Spoon the ribs and sauce over mashed potatoes and garnish with finely chopped fresh parsley for a beautiful presentation.
Notes
- Store leftover short ribs with the braising liquid in the refrigerator for 4 to 5 days or freeze for up to 3 months.
- Reheat gently on the stovetop or microwave covered to keep the meat tender and moist.
- Freeze extra braising liquid in ice cube trays to use later as a base for soups, sauces, or as a flavorful drizzle for other dishes.
- Braising involves searing meat and then slowly cooking it in liquid to break down connective tissues, yielding tender and flavorful results, especially for tough cuts like short ribs.
- Serve braised short ribs over creamy mashed potatoes or polenta for a hearty meal.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 140 mg
