High Protein Braised Beef Short Ribs

Indulge in the savory delight of High Protein Braised Beef Short Ribs, a hearty dish that’s as nourishing as it is flavor-packed. Perfect for family dinners or special gatherings, this recipe features tender, fall-off-the-bone beef short ribs slowly braised to perfection in a rich medley of red wine, beef broth, and caramelized vegetables. Enhanced with aromatic herbs like thyme and bay leaves, each bite bursts with deep, comforting flavors. A high-protein powerhouse, this one-pot wonder comes together with a simple sear and slow oven-braising technique, while the luscious sauce pairs beautifully with creamy mashed potatoes or crusty bread. Impress your guests with this luxurious, melt-in-your-mouth meal that’s both rustic and elegant.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:180 mins

Total Time:205 mins

Servings: 6

Ingredients

• 4 lbs beef short ribs
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 large onions
• 4 carrots
• 3 celery stalks
• 6 garlic cloves
• 2 tbsp tomato paste
• 2 cups red wine
• 4 cups beef broth
• 6 sprigs fresh thyme
• 2 bay leaves
• 0.25 cup fresh parsley

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the beef short ribs generously with salt and black pepper on all sides.

Step 3

Heat olive oil in a large Dutch oven over medium-high heat. Add short ribs and brown them on all sides for about 3-4 minutes per side. Remove the ribs and set aside.

Step 4

Chop the onions, carrots, and celery stalks into large chunks. Peel and mince the garlic cloves.

Step 5

In the same pot, add the onions, carrots, and celery, and sauté for about 5-7 minutes until they start to soften. Add the garlic and cook for an additional minute.

Step 6

Stir in the tomato paste, coating the vegetables, and cook for another 2 minutes to lightly caramelize it.

Step 7

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly.

Step 8

Return the ribs to the pot, and add the beef broth, ensuring the ribs are mostly submerged. Add the thyme sprigs and bay leaves.

Step 9

Bring the liquid to a simmer, cover the pot with a lid, and transfer it to the preheated oven.

Step 10

Braise in the oven for about 2 1/2 to 3 hours, or until the ribs are fall-off-the-bone tender.

Step 11

Carefully remove the pot from the oven, and transfer the ribs to a serving platter. Discard the thyme sprigs and bay leaves.

Step 12

Skim off any excess fat from the surface of the liquid, then taste and adjust seasoning if necessary.

Step 13

Garnish the ribs with freshly chopped parsley and serve hot, accompanied with mashed potatoes or crusty bread to soak up the rich sauce.

Nutrition Facts

Serving size	(4104.1g)

Amount per serving	% Daily Value*
Calories	5659.0

Total Fat 287.9g	0%
Saturated Fat 105.5g	0%
Polyunsaturated Fat 13.2g
Cholesterol 1215.6mg	0%
Sodium 20468.8mg	0%
Total Carbohydrate 311.3g	0%
Dietary Fiber 25.3g	0%
Total Sugars 217.6g
Protein 352.3g	0%

Vitamin D 145.1IU	0%
Calcium 852.1mg	0%
Iron 33.4mg	0%
Potassium 8835.1mg	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: 49.4%

Protein: 26.9%

Carbs: 23.7%