Clara's Short Ribs
Indulge in the rich, melt-in-your-mouth tenderness of Clara’s Short Ribs, a comforting, slow-cooked masterpiece perfect for any special occasion or cozy dinner. This recipe features bone-in beef short ribs, seared to golden perfection, and slowly braised with aromatic vegetables, robust red wine, and savory beef stock. Infused with fresh thyme and bay leaves, these short ribs are simmered to fall-off-the-bone tenderness, creating a deeply flavorful dish that’s both elegant and hearty. Serve them with the velvety sauce drizzled over the top for a crowd-pleasing main course. Whether paired with creamy mashed potatoes or crusty bread, Clara's Short Ribs are a true celebration of classic comfort food at its finest.
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Ingredients
- 4 pounds Bone-in beef short ribs
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, chopped
- 2 medium Celery stalks, chopped
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 2 cups Dry red wine
- 4 cups Beef stock
- 4 Fresh thyme sprigs
- 2 Bay leaves
Directions
Step 1
Preheat your oven to 325°F (160°C).
Step 2
Season the short ribs generously with the kosher salt and black pepper.
Step 3
Heat the olive oil in a large Dutch oven over medium-high heat. In batches, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Remove the ribs and set aside.
Step 4
Reduce the heat to medium and add the diced onion, chopped carrots, and celery to the same pot. Sauté until the vegetables are softened, about 5-7 minutes.
Step 5
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Step 6
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Simmer for 5 minutes to slightly reduce the wine.
Step 7
Return the short ribs to the pot and pour in the beef stock. The liquid should just cover the ribs. Add the thyme sprigs and bay leaves.
Step 8
Bring the mixture to a simmer, then cover the Dutch oven with its lid and transfer it to the preheated oven.
Step 9
Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
Step 10
Remove the ribs and set aside. Strain the cooking liquid through a fine sieve, discarding the solids, and skim off excess fat. Serve the ribs with the sauce drizzled over the top.
Nutrition Facts
| Serving size | (3777.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6231.7 |
| Total Fat 457.6g | 0% |
| Saturated Fat 178.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1451.5mg | 0% |
| Sodium 6376.5mg | 0% |
| Total Carbohydrate 63.5g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 25.1g | |
| Protein 368.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 492.7mg | 0% |
| Iron 46.8mg | 0% |
| Potassium 6843.4mg | 0% |
Source of Calories