Best Braised Short Ribs

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

beef short ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat and cost less than beef.

Season all sides of the short ribs with fine salt and black pepper, using about a teaspoon per pound of meat.

Preheat the oven to 320°F.

Heat olive oil in a Dutch oven over medium to medium-high heat.

Sear the short ribs meat side down until a crust forms, ensuring not to overcrowd the pan to avoid steaming.

Transfer the seared short ribs to a clean plate.

Remove excess rendered fat from the Dutch oven, leaving the brown bits for flavor.

Add more olive oil to the pot, then add chopped onions and halved garlic cloves, salting them lightly.

Sauté the onions and garlic until they cook down slightly.

Stir in the tomato paste and cook briefly to loosen it up.

Pour in the dry red wine and then add beef stock, ensuring enough liquid to submerge the ribs.

Add fresh thyme to the pot.

Place the short ribs back into the pot with the meat side down and bone side up, ensuring they are submerged in the liquid.

Cover the pot with a lid and transfer it to the oven to bake for about 3 hours, checking periodically.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens