Go Back
–+ servings
Braised Beef Short Ribs

Braised Beef Short Ribs

Learn to make the ultimate comfort food with our French Braised Beef Short Ribs recipe. Fall-off-the-bone tender with a rich red wine sauce. Perfect for special dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs beef short ribs cut into 3-4 inch pieces
  • 1 large onion sliced
  • 3 pcs carrots sliced
  • 3 pcs celery stalks sliced
  • 8 oz mushrooms quartered
  • 4 cloves garlic minced
  • 1 pinch red pepper flakes optional
  • 3 cups beef broth
  • 2 cups dry red wine or more broth
  • 2 tbsp tomato paste
  • 2 whole garlic heads top trimmed off
  • 2 tbsp balsamic vinegar
  • 2 pcs bay leaves
  • 1 tsp fresh thyme chopped or 1/2 tsp dried
  • 1 tsp fresh rosemary chopped or 1/2 tsp dried
  • 2 tbsp fresh parsley chopped
  • q.s. salt and black pepper to taste
  • 2 tbsp olive oil or beef fat for cooking

Equipment

  • Dutch oven
  • Measuring cups and spoons
  • Tongs
  • Wooden spoon
  • Slotted spoon or ladle optional

Method
 

  1. Pat the short ribs dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs for 3-4 minutes per side until browned. Remove and set aside.
  3. In the same pot, sauté sliced onions, carrots, celery, and mushrooms for 7-10 minutes until softened.
  4. Stir in minced garlic and red pepper flakes (if using) and cook for one minute until fragrant.
  5. Pour in beef broth and red wine, and add tomato paste, whole garlic heads, balsamic vinegar, bay leaves, thyme, and rosemary. Stir to combine.
  6. Nestle the short ribs back into the pot and bring the mixture to a gentle boil.
  7. Cover the pot and reduce heat to low, simmering for 2-3 hours or bake in a preheated oven at 325°F (163°C) until tender.
  8. Remove the bay leaves and whole garlic heads, and stir in the soft roasted garlic into the sauce.
  9. Serve short ribs over creamy mashed potatoes or buttered egg noodles, garnished with fresh parsley.

Nutrition

Calories: 450kcalCarbohydrates: 12gProtein: 35gFat: 24gSaturated Fat: 10gCholesterol: 85mgSodium: 900mgPotassium: 850mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 5mgIron: 15mg

Notes

Skim the fat from the sauce after cooking for a cleaner taste. This dish can be made ahead of time; it tastes even better the next day! Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
Tried this recipe?Let us know how it was!