Braised Short Ribs

Braised Short Ribs – crazy tender beef short ribs infused with flavors from garlic, rosemary and thyme. Flavorful, fragrant and fall-off-the-bones delicious!

Course Main

Cuisine American

Cook Time 2 50

Total Time 2 50

Servings - 8 pieces

Calories 319kcal

Author Imma

Ingredients

2 1/2 – 3 pounds beef short ribs , (cut into 2-3-inch pieces crosswise, fat trimmed off)
2 tablespoons oil
1 medium onion diced
1/4 cup celery ribs, diced
1 bay leaf
1 tablespoon minced garlic
2 teaspoons minced rosemary
1 teaspoon minced thyme
2 Tablespoons tomato paste
2 green onions diced
2 teaspoons Worcestershire sauce
1 teaspoon bouillon powder adjust to taste optional
1 large carrot (peeled and diced)
2 cups water or more
1/2 cup dry red wine
salt to taste

US Customary - Metric

Instructions

Pre-heat oven 325 Degrees F. Season all sides of each short rib generously with salt and pepper. Heat up a large pan with oil over medium-heat and add short ribs to the pan.
Brown short ribs very well, about 3-5 minute per side. Cook in batches, if necessary. Do not skip this step as browning the beef adds flavor. Remove from pot and set aside. Drain any excess oil from the pot.
In the same pot, add onions, celery and bay leaf - saute for 2-3 minutes or until onions are wilted.
Then throw in minced garlic , rosemary and thyme and saute for another 2-3 minutes.
Add tomato paste, stirring constantly for 1 minute to combine the ingredients.
Place the browned short ribs back into the pot and add in green onions Worcestershire sauce, bouillon powder, and carrots. Give it a stir to thoroughly coat the ribs.
Pour in water and wine, if using any, scraping the bottom to loosen brown bits. Bring to a boil, cover, and transfer to the oven.
Cook short ribs in pre-heated oven until short ribs are tender, about 2-2 1/2 hours. Scoop out fat from surface of sauce and discard.
Adjust for salt and pepper and consistency. Remove from oven and serve over warm grits or polenta.

Nutrition