Prep Time: 20 mins | Cook Time: 2 hrs 40 mins | Total Time: 3 hrs
This dish will give you the most gorgeous, impressive dinner meal without any fuss! No need to stay in the kitchen forever. All you need to do is pop this in the oven and leave.
Ingredients
3 tbsp olive oil
1 yellow onion, diced
3 carrots, chopped
8 whole beef short ribs
salt and pepper, to taste
1/4 c all-purpose flour
1 c dry red wine (such as Cote du Rhone or Pinot Noir)
2 1/2 c low-sodium beef broth
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
How to make Braised Short Ribs
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Heat a tbsp oil in a large dutch oven or oven-safe pot with a lid over medium-high heat. Once the oil is hot, add the onions and carrots. Cook for several minutes, stirring constantly. When done, transfer the veggies to a plate.
Step 3: With salt and pepper, season the ribs and coat the entire sides with flour.
Step 4: In the same pot, add another 2 tbsp oil. Adjust the heat to high, then place the ribs. Cook for about 45 seconds on each side until brown. When done, transfer to a plate.
Step 5: To deglaze the pan, pour in the wine and scrape the bottom to release any browned bits. Bring to a boil and heat for about 2 minutes.
Step 6: Add the beef broth, salt, and freshly ground black pepper to the pot. Stir in the tomato paste, and adjust the seasonings according to taste.
Step 7: To the pot with the other ingredients, add the ribs, veggies, and (whole) sprigs of thyme, and rosemary.
Step 8: Cover the pot and put it inside the preheated oven. Cook for about 2 hours. Adjust the heat to 325 degrees and continue to cook for another 30 to 45 minutes.
Step 9: When done, take the pot out of the oven and rest for at least 20 minutes, still with cover. Uncover and skim off the fat on the top.
Step 10: Serve the ribs with a spoonful of gravy from the pot over mashed potatoes.
Step 11: For the leftovers, place them in a sealed container and store in the fridge for up to 3 to 4 days. This varies on the freshness of the ingredients used.
Notes:
If making in a slow cooker, follow steps from 1 to 6. And in a slow cooker, transfer everything and cook for 6 to 8 hours on low.
For Instant Pot:
Step 1: Set the IP to saute. Add a tbsp oil. Saute the onions and carrots once the oil is hot. Transfer the veggies to a plate when done.
Step 2: With salt and pepper, season the ribs and coat with flour on all sides.
Step 3: To the pot, add 2 more tbsp oil. Set the heat to high, add the ribs, and cook for about 45 seconds on both sides until brown. Once done, transfer to a plate.
Step 4: Deglaze the pot, pour in the wine and scrape the bottom to release the browned bits. Heat for about 2 minutes.
Step 5: Place the beef broth, salt, and freshly ground black pepper to the pot. Stir in the tomato paste and adjust the seasoning according to taste. Now add in the ribs, veggies, and (whole) sprigs of thyme, and rosemary.
Step 6: Set the pot to manual/high pressure and cook the ribs with the other ingredients for about 45 minutes.
Step 7: When done, release the pressure for 15 minutes, then remove the lid.
To freeze:
Before cooking:
Prepare the dish, and just before cooking in the oven, transfer the ingredients to a freezer-safe container or bag. Place in the freezer for up to 4 to 5 months. Before cooking, thaw in the fridge for 24 hours and cook as instructed.
After cooking:
Before transferring the cooked dish in a freezer-safe container, make sure to cool it completely. Store in the freezer for up to 3 to 4 months. When ready to serve, thaw in the fridge and reheat in the microwave or on the stove (slowly).
Nutrition Facts:
Calories: 208kcal | Carbohydrates: 11g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 626mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 4.6mg | Calcium: 23mg | Iron: 1.3mg
Ingredients
- 3 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 8 whole beef short ribs
- salt and pepper, to taste
- 1/4 c all-purpose flour
- 1 c dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 c low-sodium beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Heat a tbsp oil in a large dutch oven or oven-safe pot with a lid over medium-high heat. Once the oil is hot, add the onions and carrots. Cook for several minutes, stirring constantly. When done, transfer the veggies to a plate.
Step 3: With salt and pepper, season the ribs and coat the entire sides with flour.
Step 4: In the same pot, add another 2 tbsp oil. Adjust the heat to high, then place the ribs. Cook for about 45 seconds on each side until brown. When done, transfer to a plate.
Step 5: To deglaze the pan, pour in the wine and scrape the bottom to release any browned bits. Bring to a boil and heat for about 2 minutes.
Step 6: Add the beef broth, salt, and freshly ground black pepper to the pot. Stir in the tomato paste, and adjust the seasonings according to taste.
Step 7: To the pot with the other ingredients, add the ribs, veggies, and (whole) sprigs of thyme, and rosemary.
Step 8: Cover the pot and put it inside the preheated oven. Cook for about 2 hours. Adjust the heat to 325 degrees and continue to cook for another 30 to 45 minutes.
Step 9: When done, take the pot out of the oven and rest for at least 20 minutes, still with cover. Uncover and skim off the fat on the top.
Step 10: Serve the ribs with a spoonful of gravy from the pot over mashed potatoes.
Step 11: For the leftovers, place them in a sealed container and store in the fridge for up to 3 to 4 days. This varies on the freshness of the ingredients used.
Notes
If making in a slow cooker, follow steps from 1 to 6. And in a slow cooker, transfer everything and cook for 6 to 8 hours on low. For Instant Pot: Step 1: Set the IP to saute. Add a tbsp oil. Saute the onions and carrots once the oil is hot. Transfer the veggies to a plate when done. Step 2: With salt and pepper, season the ribs and coat with flour on all sides. Step 3: To the pot, add 2 more tbsp oil. Set the heat to high, add the ribs, and cook for about 45 seconds on both sides until brown. Once done, transfer to a plate. Step 4: Deglaze the pot, pour in the wine and scrape the bottom to release the browned bits. Heat for about 2 minutes. Step 5: Place the beef broth, salt, and freshly ground black pepper to the pot. Stir in the tomato paste and adjust the seasoning according to taste. Now add in the ribs, veggies, and (whole) sprigs of thyme, and rosemary. Step 6: Set the pot to manual/high pressure and cook the ribs with the other ingredients for about 45 minutes. Step 7: When done, release the pressure for 15 minutes, then remove the lid. To freeze: Before cooking: Prepare the dish, and just before cooking in the oven, transfer the ingredients to a freezer-safe container or bag. Place in the freezer for up to 4 to 5 months. Before cooking, thaw in the fridge for 24 hours and cook as instructed. After cooking: Before transferring the cooked dish in a freezer-safe container, make sure to cool it completely. Store in the freezer for up to 3 to 4 months. When ready to serve, thaw in the fridge and reheat in the microwave or on the stove (slowly).
