Braised Short Ribs by Pioneer Woman

Indulge in the rich, comforting flavors of Pioneer Woman’s Braised Short Ribs, a showstopping dish perfect for cozy dinners or special occasions. These fall-off-the-bone tender beef short ribs are slow-cooked in a luscious sauce made with red wine, hearty beef broth, and aromatic herbs like thyme and rosemary. Seared to perfection and braised alongside a medley of sautéed onions, carrots, celery, and garlic, this recipe delivers a depth of flavor that’s both rustic and refined. After a few hours in the oven, the ribs become irresistibly succulent, paired beautifully with creamy mashed potatoes, velvety polenta, or crusty artisan bread to soak up the rich sauce. With simple ingredients and a straightforward technique, this dish transforms humble short ribs into a culinary masterpiece. Perfect for dinner parties or a comforting family meal, this recipe truly embodies homestyle elegance.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 6 pieces Bone-in beef short ribs
• 1 tablespoon Kosher salt
• 1 teaspoon Black pepper
• 1 cup All-purpose flour
• 3 tablespoons Olive oil
• 1 large Yellow onion
• 2 whole Carrots
• 2 whole Celery stalks
• 4 whole Garlic cloves
• 2 tablespoons Tomato paste
• 2 cups Red wine
• 4 cups Beef broth
• 3 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 whole Bay leaves

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the short ribs generously with kosher salt and black pepper.

Step 3

Dredge the short ribs in the all-purpose flour, shaking off any excess.

Step 4

Heat the olive oil in a large Dutch oven over medium-high heat.

Step 5

Sear the short ribs in batches, cooking each side until deeply browned, about 2-3 minutes per side. Remove and set aside.

Step 6

Add the chopped onion, carrots, and celery to the same pot. Cook until softened, about 5 minutes.

Step 7

Stir in the garlic and tomato paste. Cook for another 2 minutes until fragrant.

Step 8

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.

Step 9

Return the short ribs to the pot and add the beef broth, thyme, rosemary, and bay leaves.

Step 10

Bring the liquid to a simmer, then cover the pot tightly with a lid.

Step 11

Transfer the pot to the preheated oven and cook for 2 1/2 to 3 hours, or until the meat is tender and falling off the bone.

Step 12

Remove the pot from the oven. Skim off any excess fat from the surface of the liquid and discard the herb sprigs and bay leaves.

Step 13

Serve the short ribs with their sauce over mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	(1736.2g)

Amount per serving	% Daily Value*
Calories	971.1

Total Fat 44.9g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 5533.8mg	0%
Total Carbohydrate 40.4g	0%
Dietary Fiber 7.7g	0%
Total Sugars 14.2g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 240.4mg	0%
Iron 7.2mg	0%
Potassium 2160.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.3%

Protein: 9.9%

Carbs: 25.7%