Braised Beef Short Ribs
Succulent fall-apart beef short ribs with carrots and mushrooms in a delicious dark gravy.
Equipment
- large dutch oven
- cutting board
- kitchen knife
- large slotted spoon
- tongs
- tray
Ingredients
- 2 tbsp vegetable oil
- 2 large yellow onions - halved
- 4 whole carrots - peeled and halved
- 8 ounces Medium cremini mushrooms - whole
- 1 cup all purpose flour
- 1 tbsp salt
- 2 tsp black pepper
- 4 pounds bone-in beef short ribs - extra meaty
- 1 large yellow onion - chopped
- 1 carrot - chopped
- 1 celery stalk - chopped
- 4 garlic cloves - smashed
- 2 cups dry red wine - something you would actually drink
- 8 ounces tomato sauce
- 3 cups beef stock
- 3 bay leaves
- 1 tbsp Worcestershire sauce
Instructions
- Move oven rack to the bottom position. Preheat oven to 325℉. Add the vegetable oil to a large dutch oven. Heat over medium heat until shimmering. Brown the onion and carrot halves and in the hot oil, then remove to the tray.2 tbsp vegetable oil, 2 large yellow onions, 4 whole carrots
- Generously salt and pepper the beef short ribs, then dredge them in flour.4 pounds bone-in beef short ribs, 1 tbsp salt, 2 tsp black pepper, 1 cup all purpose flour
- Brown the ribs on all sides. When the ribs are well browned, remove to a tray.
- Stir-fry the mushrooms for about one minute, then remove to the tray.8 ounces Medium cremini mushrooms
- Stir-fry the chopped onions, carrots, garlic and celery until browned.1 large yellow onion, 1 carrot, 1 celery stalk, 4 garlic cloves
- Add the dry red wine and deglaze the pot, scraping up any brown bits from the bottom (the fond). Boil until reduced by half.2 cups dry red wine
- Add the tomato sauce, and stir to incorporate.8 ounces tomato sauce
- Add beef stock to a measuring cup then heat in the microwave on high for 2 ½ minutes. Add the hot stock and Worcestershire sauce then boil until reduced by half again.3 cups beef stock, 1 tbsp Worcestershire sauce
- Use a slotted spoon and a colander to remove the chopped vegetables and discard. Return any collected liquid to the pan.
- Return the browned ribs to the braising liquid.
- Add the browned mushrooms, carrots and onion halves back into the pot. Add the bay leaves.3 bay leaves
- Cover and braise for 1 hour.
- Remove the carrots and set aside, then return the covered pot to the oven. Cook for 1 ½ hours more.
- Remove the lid and cook uncovered for an additional 30 minutes before removing from the oven.
- Remove the meat, mushrooms and onions, then add to the tray with the carrots.
- Serve over mashed potatoes, white rice, or egg noodles.
Notes
- If you can find different colored carrots, it makes for a nice presentation. Regular carrots will do just fine, and also look good if you can get a nice browning on them.
- Your house will smell great while you cook this, and your guests will love it when you serve it. Bon Appetite!
Nutrition
Calories: 971kcal | Carbohydrates: 52g | Protein: 74g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 195mg | Sodium: 2701mg | Potassium: 2398mg | Fiber: 6g | Sugar: 12g | Vitamin A: 13004IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 11mg
