Description
Deliciously tender braised beef short ribs cooked to perfection in a rich sauce.
Ingredients
Scale
- 2 pounds beef short ribs
- 1 teaspoon salt
- 0 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups apple cider
- 2 cups beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat oven to 325°F.
- Season short ribs evenly with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Brown short ribs on all sides, about 3 minutes per side, then remove and set aside.
- Add onion, carrot, and celery to the pot and cook until softened, about 5 minutes.
- Stir in garlic and tomato paste and cook for 1 minute until fragrant.
- Pour in apple cider and scrape up any browned bits from the bottom of the pot.
- Add beef stock, thyme, and bay leaves then nestle short ribs back into the liquid.
- Cover the pot and transfer to the oven, braising until meat is tender, about 2½ to 3 hours.
- Carefully remove short ribs and strain the braising liquid, discarding solids and skimming off excess fat.
- Return the strained liquid to the pot and simmer until slightly reduced and thickened.
- Plate the short ribs and spoon the reduced sauce over the top before serving.
Notes
- This dish pairs well with mashed potatoes or crusty bread.
- Leftovers can be refrigerated and are great for sandwiches the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 650
- Sugar: 4g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 150mg