Slow Braised Short Ribs with Carrots & Celery
Melt-in-your-mouth braised short ribs simmered in red wine, beef broth, and herbs. This easy oven recipe delivers big flavor and fall-off-the-bone tenderness.
Ingredients
- 6 beef short ribs
- 2 tbsp olive oil
- 2 tbsp worcestershire sauce
- 1/2 yellow onion diced
- 1 tsp garlic minced
- 1 cup dry red wine
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp fresh rosemary minced
- 1 tsp fresh thyme minced
- 1/4 cup brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 2 carrots chopped
- 2 celery ribs chopped
- 2 bay leaves
Instructions
- Preheat your oven to 325 degrees
- Place an oven-safe pot on the stovetop over medium-high heat. Add 2 tbsp olive oil and allow it to heat up. Place the ribs in the pot, 2 or 3 at a time, and sear on all 4 sides. Work in batches and set the seared ones aside on a plate until done.
- With all the ribs seared and set aside, add 1/2 yellow onion chopped to the pot over the same heat, stir in 1 tsp garlic, and cook until fragrant (2 minutes).
- Add 4 cups beef broth, 1 cup dry red wine, and 2 tbsp tomato paste and whisk to combine.
- Add all the seasonings: 1 tsp fresh thyme, 1 tsp fresh rosemary, 1/4 cup brown sugar, 1 tsp salt, and 1/2 tsp ground pepper.
- Carefully place the seared ribs back into the pot with the cooking broth. Top with 2 chopped carrots, 2 chopped celery ribs, and 2 bay leaves. Stir to combine.
- Cover the pot with a lid and place it in the oven for 3 hours.
- To serve, you can strain the sauce and remove the vegetables, making a smooth sauce, or you can serve it with the cooked veggies.
Nutrition
Calories: 145kcal Carbohydrates: 15g Protein: 3g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Cholesterol: 1mg Sodium: 1118mg Potassium: 290mg Fiber: 1g Sugar: 11g Vitamin A: 3508IU Vitamin C: 5mg Calcium: 38mg Iron: 1mg