Braised Beef Short Ribs Recipe
The perfect answer to freezing air-conditioned offices, unexpectedly chilly summer days, or just a craving for something warm and comforting.
Servings 4 people
Calories 880kcal
Cost 25
Ingredients
- 4 lbs. beef short ribs cut in half;
- 4 carrots chopped
- 2 celery stalks chopped
- 1 onion chopped
- 2 ¼ cups beef stock
- 1 cup dry red wine
- 2 garlic cloves minced
- 1 tsp. allspice grounded
- ½ tbsp. fresh ginger minced
- 2 tbsp. tomato paste
- Cooking fat
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine ¼ cup of the beef stock with the garlic, allspice, ginger, and season with salt and pepper to taste.2 ¼ cups beef stock, 2 garlic cloves, 1 tsp. allspice, ½ tbsp. fresh ginger, Sea salt and freshly ground black pepper
- Add the ribs to the mixture and marinate in the refrigerator for 6 to 8 hours.4 lbs. beef short ribs
- Preheat your oven to 300 F.
- Melt some cooking fat in a Dutch oven placed over high heat. Remove the ribs from the marinade, reserving the marinade.Cooking fat
- Brown the ribs in the Dutch oven on all sides, about 2 minutes per side, and set aside.
- Reduce the heat to medium. Add the carrots, onion, celery, and tomato paste, and sauté for about 5 minutes.4 carrots, 2 celery stalks, 1 onion, 2 tbsp. tomato paste
- Pour in the wine and give everything a good stir, making sure to scrape up all the brown bits at the bottom.1 cup dry red wine
- Add the beef stock and remaining marinade, and bring to a boil.
- Place the ribs in the oven and cook for 2 hours.
Nutrition
Calories: 880kcal | Carbohydrates: 10g | Protein: 90g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 268mg | Sodium: 632mg | Potassium: 2040mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1508IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 11mg