Adapted from Braised Beef Short Ribs at spendwithpennies.com (https://spendwithpennies.com/braised-beef-short-ribs/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From spendwithpennies.com

Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Prep time: 20 min
Cook time: 210 min
Yield: 6 servings
Ingredients: 5 pounds short ribs (about 6 English style ribs); 1 teaspoon kosher salt; 1 teaspoon black pepper; 3 tablespoons vegetable oil; 2 ribs celery, diced; 1 sweet onion, diced; 2 shallots, minced; 12 baby carrots (or 3 medium carrots, diced); 3 tablespoons all-purpose flour; 2 teaspoons kosher salt; 1 tablespoon tomato paste; 2 tablespoons minced garlic (or garlic paste); 1 teaspoon dry mustard powder; ¼ teaspoon red pepper flakes; 3 cups Cabernet Sauvignon (or red wine of your choice); 4 cups beef stock; 6 sprigs fresh thyme; 4 sprigs fresh oregano; 4 sprigs fresh rosemary; 2 bay leaves (fresh or dried)

6 servings · 20 min prep · 210 min cook

Ingredients

5 pounds short ribs (about 6 English style ribs)
1 teaspoon kosher salt
1 teaspoon black pepper
3 tablespoons vegetable oil
2 ribs celery, diced
1 sweet onion, diced
2 shallots, minced
12 baby carrots (or 3 medium carrots, diced)
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1 tablespoon tomato paste
2 tablespoons minced garlic (or garlic paste)
1 teaspoon dry mustard powder
¼ teaspoon red pepper flakes
3 cups Cabernet Sauvignon (or red wine of your choice)
4 cups beef stock
6 sprigs fresh thyme
4 sprigs fresh oregano
4 sprigs fresh rosemary
2 bay leaves (fresh or dried)

Steps

Season the short ribs with 1 teaspoon salt and 1 teaspoon pepper covering all sides of the meat.
Heat 3 tablespoons oil in a large Dutch oven over medium heat and sear the 5 pounds ribs in batches, 2 to 3 ribs at a time, searing each side for about 45 seconds. Transfer to a plate and finish searing the rest of the meat.
10 min
Remove some of the excess 3 tablespoons oil/fat from the Dutch oven, making sure to leave some. Add the 2 ribs celery, onions, 2 shallots, and 12 carrots and saute until soft and translucent, about 5 minutes.
5 min
Add in 3 tablespoons flour, 2 teaspoons salt, 1 tablespoon tomato paste, 2 tablespoons garlic, 1 teaspoon mustard powder, and ¼ teaspoon red pepper flakes and stir frequently for about 1 minute.
1 min
Add in 3 cups wine and use your spoon to scrape and deglaze the bottom of the pot. Add the 5 pounds ribs back in and spoon the wine over them, then allow them to simmer and the wine to reduce for about 20 minutes. Meanwhile, preheat oven to 350°F.
20 min
Add in 4 cups beef stock and 6 sprigs fresh thyme, 4 sprigs fresh oregano, 4 sprigs fresh rosemary, and 2 bay leaves then cover and bake in the oven for about 2 hours and 45 minutes. The meat should be falling off the bone when done.
2 hours 45 min
Once done cooking, remove the 5 pounds ribs. Skim the excess fat off of the top of the sauce, remove the 2 bay leaves and discard fat and bay leaves.

Nutrition

Per serving

kcal: 726
protein: 58 g
carbs: 19 g
fat: 36 g

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