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 short ribs with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat until shimmering.

Add short ribs and brown on all sides, about 8-10 minutes total.

Remove short ribs and set aside. Add onion, carrots, and celery to the pot.

Sauté vegetables until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Pour in red wine and scrape up browned bits from the bottom of the pot.

Add beef broth, bay leaves, and thyme, then return short ribs to the pot.

Bring to a simmer, cover, and transfer to a preheated oven at 325°F.

Braise for 2.5-3 hours, until meat is tender and falling off the bone.

Remove short ribs from the pot and let rest.

Strain the braising liquid and return to the pot, simmer until reduced by half.

Meanwhile, cook white rice according to package instructions.

Stir butter into the cooked rice until melted and combined.

Serve short ribs over buttered rice, garnished with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens