Braised Short Ribs

🥘 Ingredients

• beef broth (low-sodium)
  2 1/2 cups
• carrots (chopped)
  3
• flour (all-purpose)
  1/4 cup
• oil (olive)
  3 tablespoons
• onion (yellow, diced)
  1
• rosemary (fresh)
  2 sprigs
• salt and pepper (to taste)
• short ribs (whole beef, bone-in)
  8
• thyme (fresh)
  2 sprigs
• tomato paste
  2 tablespoons
• wine (dry red, such as Cote du Rhone or Pinot Noir)
  1 cup

🍳 Cookware

• dutch oven
• pot
• pan

1. 1

   Preheat oven to 350 degrees F.
2. 2

   In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.

   oil: 3 tablespoons (olive), onion: 1 (yellow, diced), carrots: 3 (chopped)
3. 3

   Season the ribs with salt and pepper and coat on all sides with flour . Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about ⏱️ 45 seconds per side. Remove to a plate.

   salt and pepper (to taste), flour: 1/4 cup (all-purpose)
4. 4

   Add the wine to deglaze the pan . Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook ⏱️ 2 minutes .

   wine: 1 cup (dry red, such as Cote du Rhone or Pinot Noir)
5. 5

   Add beef broth , salt and freshly ground black pepper. Stir in tomato paste . Taste broth and add additional seasonings, if needed.

   beef broth: 2 1/2 cups (low-sodium), tomato paste: 2 tablespoons
6. 6

   Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.

   thyme: 2 sprigs (fresh), rosemary: 2 sprigs (fresh)
7. 7

   Cover with the lid and place into the oven. Cook at 350 degrees for ⏱️ 2 hours , then reduce heat to 325 degrees and cook for an additional ⏱️ 30-45 minutes . Ribs should be very tender, nearly falling off the bone.
8. 8

   Remove the pan from oven and allow rest for ⏱️ 20 minutes , with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
9. 9

   Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
10. 10

    Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

    short ribs: 8 (whole beef, bone-in)
11. 📝

    Nutrition: SERVING: 4PEOPLE, CALORIES: 347KCAL, CARBOHYDRATES: 16G, PROTEIN: 15G, FAT: 20G, SATURATED FAT: 6G, POLYUNSATURATED FAT: 2G, MONOUNSATURATED FAT: 13G, TRANS FAT: 1G, CHOLESTEROL: 43MG, SODIUM: 401MG, POTASSIUM: 681MG, FIBER: 2G, SUGAR: 4G, VITAMIN A: 7791IU, VITAMIN C: 7MG, CALCIUM: 34MG, IRON: 2MG