Braised Beef Short Ribs Recipe

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.

Start by preparing the ingredients: beef short ribs, small potatoes, mushrooms, carrots, celery, onion, shallot, parsley, green onions, beef broth, tomato paste, and red wine.

Heat olive oil in a pan until it shimmers.

Chop carrots and celery for the mirepoix and add them to the hot oil to soften.

Season the vegetables with salt and pepper, then cover and let cook.

Chop the onion into larger pieces and add it to the pot after the carrots and celery have started cooking.

Finely chop the shallot and add it to the pot after the other vegetables have had a head start.

Stir everything together and cover the pot again to continue cooking.

Add tomato paste to the pot and stir to combine, allowing it to coat the vegetables.

Add fresh thyme and a bay leaf to the pot for flavor.

Slice the beef short ribs into individual pieces and season with kosher salt and black pepper.

Preheat a cast-iron pan in the oven, then sear the beef short ribs on all sides until browned.

Add the beef broth to the pot with the vegetables once they are softened.

Continue to sear the remaining beef ribs in the cast-iron pan, ensuring they are well-browned on all sides.

Deglaze the cast-iron pan with a little water to scrape up the browned bits and add this to the pot.

Add red wine to the pot with the beef and vegetables, ensuring everything is submerged in liquid.

Cover the pot and place it in the oven at 225°F (107°C) for 1 hour.

After 1 hour, check the pot, stir the contents, and add cleaned but unpeeled small potatoes.

Season the potatoes with salt before covering the pot again and returning it to the oven for an additional 2 hours.

After 2 hours, check for doneness; if necessary, continue cooking without raising the temperature.

Skim off any fat and protein that has risen to the top of the braising liquid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary