These Braised Beef Short Ribs will fall off the bone with the help of only one pot.
Want a gourmet meal without the huge mess and stack of dirty dishes that often come along with it? We have the answer. We love a one-pot wonder that looks after itself in the oven, and this recipe is exactly that for us. These ribs are fall-off-the-bone tender and so tasty that they wow my taste buds every time.
I find the prep a breeze, too. These ribs really only need a very small amount of prep work: You’ll need to cut some veggies and brown the meat, but then, the rest is taken care of over 2 to 3 hours in the oven. You can also prepare these ribs the day before you’re ready to serve them to your guests to cut down on long hours in the kitchen.
Are Braised Beef Short Ribs Healthy?
Braised beef short ribs are tender and rich in flavor with a high fat content — particularly saturated fat. For that reason, they are a meal best eaten in moderation. But that doesn’t mean there are no health benefits to be found! Short ribs are packed with protein, iron, and zinc, along with B vitamins like niacin and B12. The various veggies in this recipe also infuse some vitamins and minerals into your finished plate.
How To Make Ahead And Store
Let the meat cool completely. You may want to separate the juice/sauce from the meat so that the latter doesn’t get oversaturated. It also makes serving later easier. You can keep the ribs in the fridge for up to 4 days. You can also freeze the ribs for up to 3 months. Whichever method you choose, use airtight containers for storage. When it’s time to reheat them, do so on the stovetop over low heat.
Serving Suggestions
These Dairy-Free Mashed Potatoes are the ideal accompaniment to this recipe, perfectly complementing the richness of these ribs. Not feeling a mash? These Roasted Potatoes And Asparagus also pair beautifully with short ribs. Don’t forget a side of Cilantro Lime Cauliflower Rice or Vegan Cornbread With Applesauce while you’re at it.
Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion diced
- 1 large stick celery chopped
- 1 large carrot peeled and sliced
- 2 cloves garlic peeled and sliced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 cups beef stock
- 1 cup red wine
- Salt and black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- On the stovetop over medium to high heat, warm up a cast iron pot with a lid and pour in the olive oil. Brown the ribs on all sides.
- Add in the celery, carrots, onion, and garlic and sauté for 4 to 5 minutes.
- Turn the heat down, sprinkle in the flour, and give it a stir. Then add in the thyme, bay leaves, tomato paste, red wine, and stock, and stir. Then replace the lid and put into the oven for 3 hours. After 3 hours, check that the meat is tender and falling off the bone; if it isn’t, then place it back into the oven for 30 minutes to 1 hour.
- Season with salt and pepper and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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