Tender Braised Beef Short Ribs

Rich and deeply flavored beef short ribs braised until fall-off-the-bone tender, served with creamy mashed potatoes and perfectly roasted carrots for a classic, hearty meal.

• Prep: 20 min
• Cook: 2 hr 30 min
• Total: 2 hr 50 min
• Servings: 2
• Cuisine: American
• Difficulty: Medium
• Cost: $12.75/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• classic
• comfort food
• roast
• savory

Ingredients

• 1.5 pound beef short ribs (bone-in)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 carrots (peeled and chopped)
• 2 celeries (chopped)
• 2 clove garlic (minced)
• 1 tablespoon tomato paste
• 1.5 cup beef broth
• 1 cup dry red wine
• 1 bay leaf
• 0.5 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 pound russet potatoes (peeled and quartered)
• 2 tablespoon butter
• 0.25 cup milk (warm)

Instructions

1. Preheat oven to 325°F. Pat beef short ribs dry with paper towels. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
3. Add chopped yellow onion, chopped carrots, and chopped celery to the Dutch oven. Sauté for 5-7 minutes, until softened, scraping up any browned bits from the bottom. Add minced garlic and tomato paste; cook for another 1 minute until fragrant.
4. Pour in dry red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 2-3 minutes until slightly reduced. Stir in beef broth, bay leaf, dried thyme, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Return short ribs to the pot. Liquid should almost cover the ribs; add more beef broth or water if needed. Bring to a gentle simmer, then cover the Dutch oven and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until ribs are very tender and falling off the bone.
6. While ribs are braising, boil peeled and quartered russet potatoes in salted water until very tender, about 15-20 minutes. Drain well. Mash with butter and warm milk until smooth. Season with salt and pepper to taste.
7. Once short ribs are cooked, carefully remove them from the pot. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract all liquid. Discard solids. Simmer the sauce over medium-high heat until slightly reduced and thickened, about 5-10 minutes.
8. Serve the tender beef short ribs immediately with creamy mashed potatoes, topped with the rich sauce.

Notes

For best flavor, braise the short ribs a day ahead and reheat; the flavors deepen overnight. Remove excess fat from the braising liquid after it's chilled before reheating. Great with crusty bread.

Nutrition (per serving)

• Calories: 990
• Protein: 75.3 g
• Carbohydrates: 65.8 g
• Fat: 49.7 g
• Fiber: 9.2 g
• Sodium: 1450 mg
• Saturated Fat: 20.3 g
• Sugar: 10.5 g
• Cholesterol: 210 mg