Adie's Short Ribs
Indulge in the hearty, soul-warming flavors of Adie's Short Ribs, a show-stopping dish perfect for cozy family dinners or special occasions. This recipe features tender, fall-off-the-bone beef short ribs braised in a rich, aromatic sauce infused with red wine, balsamic vinegar, and fresh herbs. Caramelized onions, carrots, and celery create a savory base, while the slow-cooking process in the oven ensures a melt-in-your-mouth texture that’s worth every minute. Serve these succulent short ribs over creamy mashed potatoes, velvety polenta, or buttery egg noodles for a comforting meal that’s both rustic and refined. Perfect for fans of slow-cooked comfort food, this dish is guaranteed to impress!
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Ingredients
- 4 pounds beef short ribs
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, chopped
- 2 large celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (such as cabernet sauvignon or merlot)
- 2 cups beef broth
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 1 tablespoon balsamic vinegar
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
Pat the short ribs dry with paper towels and season them generously with kosher salt and black pepper. Dust them lightly with all-purpose flour.
Step 3
Heat a large Dutch oven over medium-high heat and add the olive oil. Sear the short ribs on all sides for about 2-3 minutes per side, until they are deeply browned. Transfer the ribs to a plate and set aside.
Step 4
In the same Dutch oven, add the diced onion, chopped carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize.
Step 5
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Step 6
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce the wine slightly.
Step 7
Return the short ribs to the Dutch oven and pour in the beef broth. The liquid should just about cover the ribs. Add the thyme sprigs, bay leaves, and balsamic vinegar.
Step 8
Bring the liquid to a gentle simmer, then cover the Dutch oven and transfer it to the preheated oven.
Step 9
Cook the ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. Check halfway through to ensure there is enough liquid; add more broth if necessary.
Step 10
Once cooked, remove the short ribs from the Dutch oven and set them aside. Discard the thyme sprigs and bay leaves from the liquid.
Step 11
Optionally, you can skim off excess fat from the surface of the sauce. For a thicker sauce, simmer it on the stovetop for 5-10 minutes until reduced to your desired consistency.
Step 12
Serve the short ribs over mashed potatoes, polenta, or egg noodles, spooning the rich sauce over the top. Enjoy!
Nutrition Facts
| Serving size | (3093.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5361.2 |
| Total Fat 286.1g | 0% |
| Saturated Fat 105.0g | 0% |
| Polyunsaturated Fat 12.8g | |
| Cholesterol 1215.6mg | 0% |
| Sodium 15606.1mg | 0% |
| Total Carbohydrate 290.7g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 205.6g | |
| Protein 344.6g | 0% |
| Vitamin D 145.1IU | 0% |
| Calcium 676.2mg | 0% |
| Iron 30.6mg | 0% |
| Potassium 7484.4mg | 0% |
Source of Calories