Prep Time: 15 mins | Cook Time: 3 hrs | Total Time: 3 hrs 15 mins | Yield: 6 Servings
I love these delicious Braised Short Ribs! I am telling you; this will be the best food you will ever serve today. Enjoy!
2 lbs beef short ribs, cut into 3-4-inch pieces
1 large onion, sliced
3 carrots, sliced
3 stalks celery, sliced
8 oz mushrooms, quartered
4 cloves garlic, chopped
1 pinch red pepper flakes (optional)
3 c beef broth
2 c dry red wine (or more broth)
2 tbsp tomato paste
2 heads of garlic, with the tops, removed
2 tbsp balsamic vinegar
2 bay leaves
1 tsp thyme, chopped (or 1/2 tsp dried thyme)
1 tsp rosemary, chopped (or 1/2 tsp dried rosemary)
2 tbsp parsley, chopped
Step 1: Place a large saucepan on the stove and turn the heat to medium-high.
Step 2: Add in the beef and cook each side for about 3 to 4 minutes or until brown.
Step 3: Place the beef on a clean plate, then set aside.
Step 4: Leave about 2 tablespoons of the grease in the pan and discard the rest.
Step 5: Add in the carrots, onions, mushrooms, and celery. Sauté for about 7 to 10 minutes or until translucent and soft.
Step 6: Add in the garlic and red pepper flake. Sauté for a minute or until aromatic.
Step 7: Add in the wine, broth, heads of garlic, balsamic vinegar, tomato paste, rosemary, bay leaves, thyme, and seared beef. Allow the mixture to boil.
Step 8: Cover the pan and reduce the heat, then simmer for 2 to 3 hours or until the beef is fork-tender.
Step 9: You can transfer everything into a slow cooker to be cooked for about 8 hours on low or place the pan inside the oven and cook for 2 to 3 hours at 350 degrees F.
Step 10: Discard the bay leaves, then sprinkle salt and pepper to taste.
Step 11: Serve and enjoy!
This dish is best-served over mashed potatoes, mashed parsnips, pasta, or whichever you prefer.
Calories 738 | Fat 55g (Saturated 23g, Trans 0) | Cholesterol 114mg | Sodium 401mg | Carbs 18g (Fiber 2g, Sugars 6g) | Protein 27g
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