Description

This recipe for Braised Short Ribs features tender, flavorful beef slow-cooked in a rich sauce made from bacon, red wine, beef broth, and aromatic vegetables. Perfect for a comforting dinner, these short ribs are seared and then braised until fall-apart tender, served best over creamy mashed potatoes and garnished with fresh parsley.

Ingredients

Scale

Meat and Seasoning

6 slices bacon
5 pounds beef short rib
2 tablespoons kosher salt
2 teaspoons freshly cracked black pepper

Vegetables and Aromatics

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

Liquids and Herbs

2 cups red wine
4 cups beef broth
2 thyme sprigs
2 rosemary sprigs
¼ cup finely chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Season the Ribs: Let the short ribs come to room temperature. Pat them dry with a paper towel, then season all sides evenly with kosher salt and freshly cracked black pepper. Set aside.
Cook the Bacon: Slice the bacon into 1-inch pieces. Heat a large pot over medium-low heat and add the bacon. Cook, stirring frequently, until the bacon is crispy. Remove the bacon with a slotted spoon to a bowl, leaving the bacon grease in the pot.
Sear the Short Ribs: Increase heat to medium-high. Add the short ribs to the pot and sear each side for 1 to 2 minutes until browned all over. Transfer the ribs to a plate and set aside.
Sauté Vegetables: Add chopped onions and carrots to the pot with the bacon grease. Cook for 3 to 4 minutes until the vegetables soften.
Add Aromatics: Stir in minced garlic and tomato paste, cooking for an additional minute to combine the flavors.
Deglaze with Wine: Pour in the red wine and simmer for 5 minutes, reducing it by about half.
Braise the Short Ribs: Return the seared short ribs to the pot. Add the beef broth, crispy bacon, thyme sprigs, and rosemary sprigs. Cover the pot, reduce heat to low, and cook for 2 to 2 hours 30 minutes until the meat is very tender and falling apart.
Finish and Serve: Remove the pot from heat. Use tongs to remove herb sprigs and skim off any fat on the surface. Serve the ribs over mashed potatoes with some sauce spooned on top and garnish with finely chopped fresh parsley.

Notes

Store cooked short ribs with their braising liquid in the fridge for up to 5 days or freeze for up to 3 months for best flavor and texture.
Reheat gently on the stovetop or in the microwave, covered to retain moisture and tenderness.
Freeze extra braising liquid in ice cube trays for future use as a flavorful base for soups, sauces, or to drizzle over vegetables and meats.
Braising involves searing the meat first and then slow-cooking it in liquid, which breaks down collagen and connective tissues for tender results, ideal for tougher cuts like short ribs.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 5 g
Sodium: 900 mg
Fat: 45 g
Saturated Fat: 18 g
Unsaturated Fat: 22 g
Trans Fat: 1 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 140 mg