Recipe Background
Ever go to your favorite restaurant to get your favorite meal, but leave feeling underwhelmed and over-charged? Well, take charge of your tummy and your wallet with the Homemade Braised Short Ribs dinner you deserve. These beautiful fall-off-the-bone short ribs gently rest in a bath of delicious seasonings and flavors that will have you asking, "Why did I even bother with that restaurant?!" The ease and perfection of this dish will be forever embedded in your rib-loving mind, and you will never go back to being underwhelmed and over-charged again. Enjoy this lip-smacking, napkin-needed meal whenever you crave that homemade-is-best touch! It's worth it!
Ever go to your favorite restaurant to get your favorite meal, but leave feeling underwhelmed and over-charged? Well, take charge of your tummy and your wallet with the Homemade Braised Short Ribs dinner you deserve. These beautiful fall-off-the-bone short ribs gently rest in a bath of delicious seasonings and flavors that will have you asking, "Why did I even bother with that restaurant?!" The ease and perfection of this dish will be forever embedded in your rib-loving mind, and you will never go back to being underwhelmed and over-charged again. Enjoy this lip-smacking, napkin-needed meal whenever you crave that homemade-is-best touch! It's worth it!
Ingredients
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil divided
- 1 medium yellow onion diced
- 3 carrots chopped
- 8 whole beef short ribs
- salt to taste
- black pepper to taste
- 1 cup dry red wine
- 2 1/2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 whole sprigs fresh thyme
- 2 whole sprigs fresh rosemary
- mashed potatoes optional, for serving
Directions
- Preheat the oven to 350 degrees F.
- Fill a large shallow bowl with the flour.
- In a large Dutch oven or an oven-safe pot with a lid over medium-high heat, add 1 tablespoon of the olive oil.
- Add the onion and the carrots to the heated olive oil and cook, stirring constantly, until the vegetable mixture is tender, about 2-3 minutes.
- Transfer the vegetable mixture to a medium bowl.
- Season the ribs on all sides with the salt and the black pepper.
- Coat the ribs on all sides in the flour.
- To the same Dutch oven over high heat, add the remaining olive oil.
- Brown the ribs in the olive oil on all sides, about 45 seconds per side.
- Transfer the ribs to a paper-towel-lined plate.
- In the same Dutch oven over medium-high heat, add the dry red wine to deglaze the pan, scraping the bottom of the pan to release any browned bits.
- Bring the wine to a boil and cook for 2 minutes.
- Add the beef broth, the salt, and the black pepper to the wine and cook for 2 minutes.
- Add the tomato paste to the sauce mixture and cook for 2 minutes.
- Taste the sauce mixture and adjust the seasonings to taste.
- Add the ribs, the vegetable mixture, the thyme, and the rosemary to the sauce mixture and gently stir to cover the ribs.
- Cover the Dutch oven with the lid and bake the ribs for 2 hours.
- Reduce the heat to 325 degrees F and cook until the ribs are tender, nearly falling off the bone, and reach an internal temperature between 190-200 degrees F, about 30-45 minutes.
- Transfer the Dutch oven from the heat, still covered, and allow the ribs to rest, about 20 minutes.
- Skim off any fat from the ribs.
- Plate the ribs over the mashed potatoes and drizzle with their juices.
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