Braised Short Ribs

Tender cooked ribs in a delicious, rich sauce, served over creamy

mashed potatoes. All cooked in just one pot!

Prep Time Cook Time Total Time

20 mins 2 hrs 40 mins 3 hrs

Course: Main Course Cuisine: American Servings: 4

5 from 2627 votes
Calories: 217kcal Author: Lauren Allen Cost: 18

Equipment
Dutch Oven

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

Instructions
1. Preheat oven to 350 degrees F.
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.
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.
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.
5. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth
and add additional seasonings, if needed.
 6. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
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 to 45 minutes. Ribs should
be very tender, nearly falling off the bone.
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. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
10. Store leftover short ribs in a sealed container in the refrigerator for 3-4 days
depending on the freshness of your ingredients.

Notes
Slow Cooker: Follow steps 1-4 of the recipe and then transfer everything to your slow
cooker. Cook on low for 6-8 hours.

Instant Pot: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add
onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a
plate. 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. Add the wine to deglaze the pan. Scrape the
bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth,
salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional
seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the
pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15
minutes before removing the lid.

Make ahead Instructions: by nature, this meal should and will be made several hours
before serving. The nice part is that it cooks in the oven for nearly 3 hours without any
additional work. You have a gorgeous, impressive dinner with hardly any sweat in the
kitchen on your part.

Freezing Instructions:
Before cooking: Make the dish up to step 8 (just before cooking in the oven). Place
ingredients in a freezer safe container or bag and freeze for 4-5 months. Allow to
thaw for 24 hours in the refrigerator and cook as instructed.
After cooking: Allow the dish to cool completely. Store in a freezer safe container in
the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat in the
microwave or slowly on the stove.

Nutrition
Serving: 4people | Calories: 217kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated
Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 371mg | Potassium:
580mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7791IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
Recipe Link Recipe Video

https://tastesbetterfromscratch.com/braised-short-ribs/