Kitchen Courses - Swanson Braised Beef Short Ribs

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs provide a similar texture, while chicken thighs are more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and suitable for various diets.

Preheat oven to 350°F (177°C) and adjust the rack to the center.

Trim excess fat from 3 and 1/2 lbs of boneless beef short ribs if possible.

Generously season the beef short ribs with kosher salt and coarse ground black pepper on each side.

Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat.

Sear the beef short ribs fat side down, doing about half at a time to avoid cooling the pot, until browned on all sides.

Once browned, remove the short ribs and set aside.

Add 2 large onions, peeled, halved, and sliced to the pot and cook covered for 12 to 15 minutes until tender.

Add 4 large carrots, peeled and cut into 3-inch pieces, and 6 cloves of garlic, kept whole, to the pot.

Add 1 to 2 bay leaves and 4 sprigs of fresh thyme (do not chop).

Stir in 1 tablespoon of tomato paste, 2 cups of Swanson beef broth, and 2 cups of red wine.

Bring the mixture to a boil with the cover on, then turn off the heat.

Transfer the pot to the preheated oven and braise for 2 and 1/2 hours, turning the meat at least twice during cooking.

Cooking Techniques

Equipment Needed

Spice Level: