Description
This classic Braised Short Ribs recipe features tender, flavorful beef slow-cooked in a rich sauce made with bacon, red wine, vegetables, and fresh herbs. The ribs are first seared to develop a deep crust, then simmered low and slow, resulting in melt-in-your-mouth meat perfect for serving 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 and Aromatics
- 6 slices bacon
- 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 ribs: Let the short ribs come to room temperature. Pat the short ribs dry with a paper towel, then season all sides evenly 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. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, leaving the rendered bacon grease in the pot.
- Sear the short ribs: Increase the heat to medium-high. Add the short ribs to the pot and cook each side for 1 to 2 minutes until browned all over to develop a flavorful crust. Transfer the ribs to a plate and set aside.
- Sauté the vegetables: Add chopped onions and carrots to the bacon grease in the pot. Cook for 3 to 4 minutes until the vegetables soften and begin to caramelize.
- Add aromatics: Stir in minced garlic and tomato paste with the vegetables. Cook for about one minute until fragrant and well combined.
- Deglaze with wine: Pour in the red wine and bring to a simmer. Cook for 5 minutes to reduce the wine by approximately half, scraping up any browned bits from the pot bottom.
- Return ribs and add liquids: Place the seared short ribs back into the pot along with the crispy bacon, beef broth, thyme sprigs, and rosemary sprigs. Stir gently to combine.
- Braise the ribs: Cover the pot and reduce heat to low. Cook gently for 2 hours and 30 minutes until the meat is very tender and falling apart. If needed, cook longer until desired tenderness is reached.
- Finish and serve: Remove the pot from heat and use tongs to discard the herb sprigs. Skim excess fat from the surface. Garnish with chopped fresh parsley and serve the ribs over mashed potatoes with the braising sauce spooned on top.
Notes
- Store leftover short ribs with braising liquid in the refrigerator for 4 to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave to keep meat tender.
- Freeze extra braising liquid in ice cube trays (Souper Cubes) to use later as a flavorful base for soups, sauces, or to drizzle over other dishes.
- Braising is a combination cooking method of searing meat followed by slow cooking in liquid; this technique breaks down tough connective tissue for tender results.
- You can substitute beef broth with homemade or low-sodium broth for a healthier option.
- For a stronger wine flavor, use a dry, full-bodied red wine like Cabernet Sauvignon or Merlot.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
