Description

This recipe for Braised Short Ribs features tender, flavorful beef slow-cooked in a rich sauce made with bacon, red wine, beef broth, and aromatic herbs. The process includes searing the ribs and bacon for depth of flavor, sautéing vegetables, then braising the meat until it is fall-apart tender. Perfect served over creamy mashed potatoes with fresh parsley garnish.

Ingredients

Scale

Meat and Bacon

6 slices bacon
5 pounds beef short rib

Seasonings

2 tablespoons kosher salt
2 teaspoons freshly cracked black pepper
¼ cup finely chopped fresh parsley

Vegetables

2 medium yellow onions, chopped
3 medium carrots, chopped
6 garlic cloves, minced

Liquids and Aromatics

2 tablespoons tomato paste
2 cups red wine
4 cups beef broth
2 thyme sprigs
2 rosemary sprigs

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Instructions

Season the ribs: Pat the short ribs dry with paper towels and season all sides with kosher salt and freshly cracked black pepper. Let them come to room temperature and set aside.
Cook the bacon: Slice bacon into 1-inch pieces. Heat a large pot over medium-low heat, add bacon, and cook stirring frequently until crispy. Remove bacon with a slotted spoon into a bowl, leaving the bacon grease in the pot.
Sear the short ribs: Increase heat to medium-high and add short ribs to the pot. Brown each side for 1 to 2 minutes until browned all over. Transfer ribs to a plate and set aside.
Cook the vegetables: Add chopped onions and carrots to the pot with remaining bacon grease. Cook for 3 to 4 minutes until vegetables soften.
Add aromatics: Stir in minced garlic and tomato paste, cooking for about 1 minute to combine flavors.
Reduce the wine: Pour in red wine and let it simmer for 5 minutes to reduce by about half.
Braise the ribs: Return the short ribs to the pot. Add beef broth, crispy bacon, thyme sprigs, and rosemary sprigs. Cover the pot, reduce heat to low, and cook for 2 to 2 ½ hours until the meat is very tender and falling apart. Cook longer if necessary.
Finish and serve: Remove pot from heat. Use tongs to discard herb sprigs and skim off excess fat from the surface. Serve ribs over mashed potatoes, spooning sauce over the top and garnish with chopped fresh parsley.

Notes

Store leftover short ribs with their braising liquid in the refrigerator for 4 to 5 days or freeze up to 3 months. Reheat gently on stovetop or microwave to keep the meat tender.
Freeze extra braising liquid in Souper Cubes or ice cube trays to use later as a flavorful base for soups, sauces, or to drizzle over meats and vegetables.
Braising is a two-step cooking method involving searing meat for flavor, then slow cooking in liquid to break down tough connective tissue for tender results.
For best flavor, use good quality red wine such as Cabernet Sauvignon or Merlot.
Serve braised short ribs with creamy mashed potatoes, polenta, or roasted vegetables to soak up the rich sauce.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 40 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 50 g
Cholesterol: 150 mg