Description
This classic Braised Short Ribs recipe features tender, fall-apart beef short ribs cooked slowly in a rich, flavorful sauce made with bacon, red wine, beef broth, and aromatic herbs. Perfectly seared and then braised low and slow, these ribs are an impressive and comforting main dish served best over creamy mashed potatoes.
Ingredients
Scale
Meat and Seasoning
- 5 pounds beef short rib
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
Bacon
- 6 slices bacon
Vegetables and Aromatics
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
Liquids and Herbs
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprigs
- ¼ cup finely chopped fresh parsley
Instructions
- Season the short ribs: Let the short ribs come to room temperature. Pat them dry with paper towels and season all sides generously with kosher salt and freshly cracked black pepper. Set aside.
- Cook the bacon: Slice the bacon into 1-inch pieces. Heat a large pot over medium-low heat and add the bacon pieces. Cook, stirring frequently, until crispy. Use a slotted spoon to remove the bacon to a bowl, leaving the grease in the pot.
- Sear the short ribs: Increase heat to medium-high. Add the short ribs to the pot and sear each side for 1 to 2 minutes until browned all over. Transfer the ribs to a plate and set aside.
- Sauté vegetables: Add chopped onions and carrots to the pot with the bacon grease. Cook for 3 to 4 minutes until the vegetables have softened.
- Add aromatics and tomato paste: Stir in the minced garlic and tomato paste. Cook for about 1 minute until fragrant and well combined with the vegetables.
- Deglaze with red wine: Pour in the red wine and simmer for 5 minutes to reduce it by about half, scraping up any browned bits from the bottom of the pot.
- Braise the short ribs: Return the short ribs to the pot. Add the beef broth, crispy bacon pieces, thyme sprigs, and rosemary sprigs. Cover the pot, reduce heat to low, and cook gently for 2 to 2 ½ hours until the meat is very tender and falling apart. If needed, cook longer for desired tenderness.
- Finish and serve: Remove the pot from heat. Use tongs to take out the herb sprigs and skim off any excess fat from the surface. Garnish with finely chopped fresh parsley. Serve the short ribs with the sauce spooned over mashed potatoes or your favorite side.
Notes
- Store the short ribs with braising liquid covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat gently on the stovetop or microwave, covered, to keep the meat tender and moist.
- Freeze extra braising liquid in ice cube trays (Souper Cubes) to use later as a flavorful base for soups, sauces, or to drizzle over dishes.
- Braising is a two-step cooking method: first searing meat at high heat, then slowly cooking it immersed partially in liquid at low heat to tenderize tougher cuts.
- For best results, bring short ribs to room temperature before cooking to ensure even browning.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg
