Braised Short Ribs Recipe

Posted by
Rate It!
Braised Short Ribs
Add your photo!
Ingredients
12
Count
Nutrition
1143
Calories
Total time
235
Minutes
Comments Print recipe

Ingredients:

  • 6 bone-in short ribs (about 5 3/4 lb)
  • 1 large spanish onion , cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled , cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic , smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme , tied with kitchen string

Directions:

  1. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  2. Preheat the oven to 375 degrees F.
  3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1142.97 Kcal (4785 kJ)
Calories from fat 880.17 Kcal
% Daily Value*
Total Fat 97.8g 150%
Cholesterol 247.72mg 83%
Sodium 213.58mg 9%
Potassium 1247.67mg 27%
Total Carbs 14.39g 5%
Sugars 6.67g 27%
Dietary Fiber 2.45g 10%
Protein 54.32g 109%
Vitamin C 12mg 20%
Vitamin A 0.2mg 5%
Iron 8mg 45%
Calcium 59.6mg 6%
Amount Per 100 g
Calories 253.79 Kcal (1063 kJ)
Calories from fat 195.43 Kcal
% Daily Value*
Total Fat 21.71g 150%
Cholesterol 55.01mg 83%
Sodium 47.42mg 9%
Potassium 277.04mg 27%
Total Carbs 3.2g 5%
Sugars 1.48g 27%
Dietary Fiber 0.54g 10%
Protein 12.06g 109%
Vitamin C 2.7mg 20%
Iron 1.8mg 45%
Calcium 13.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 30.5
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top