Description
This Braised Short Ribs recipe features tender, flavorful beef cooked slowly in a rich sauce made with bacon, red wine, and aromatic vegetables. Perfectly seared and then braised until falling-apart tender, these short ribs make an impressive and comforting main dish.
Ingredients
Scale
Meat and Seasoning
- 6 slices bacon
- 5 pounds beef short rib
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
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 ribs: Let the short ribs come to room temperature. Pat them 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 crispy. Remove bacon with a slotted spoon to a bowl and leave the bacon grease in the pot.
- Cook the short ribs: Increase heat to medium-high. Add the short ribs and sear each side for 1 to 2 minutes until browned all over. Transfer to a plate and set aside.
- Add the vegetables: To the pot with bacon grease, add the chopped onions and carrots. Cook for 3 to 4 minutes until softened.
- Add aromatics: Stir in the minced garlic and tomato paste. Cook together for about 1 minute until fragrant.
- Add red wine and simmer: Pour in the red wine and simmer for 5 minutes, reducing the liquid by half.
- Braise the ribs: Return the short ribs to the pot and add beef broth, cooked bacon, thyme sprigs, and rosemary sprigs. Cover, reduce heat to low, and cook for 2 to 2½ hours until the meat is very tender and falling apart. If needed, cook longer.
- Finish and serve: Remove the pot from heat. Use tongs to remove herb sprigs and skim off excess fat from the sauce. Garnish with freshly chopped parsley and serve the ribs over mashed potatoes with 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, covering to retain moisture.
- Freeze extra braising liquid in ice cube trays to use later as a flavorful base for soups or sauces.
- Braising involves searing meat followed by slow cooking in liquid to break down connective tissue, resulting in tender, flavorful meat ideal for tougher cuts like short ribs.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg
