Lip Smacking Savory Beef Short Ribs

Prepare to indulge in pure comfort with these tender, flavor-packed Lip Smacking Savory Beef Short Ribs! Braised to perfection in a rich, aromatic sauce made of dry red wine, beef broth, soy sauce, and a touch of balsamic vinegar, these fall-off-the-bone short ribs are layered with depth and complexity. Sautéed onions, carrots, celery, and garlic add a fragrant base, while fresh rosemary and bay leaves infuse the dish with earthy, herbaceous notes. Perfect for a cozy family dinner or a special occasion, this hearty recipe pairs beautifully with creamy mashed potatoes, buttery polenta, or crusty bread to soak up every last drop of the luscious sauce. With minimal prep and a slow, oven-braised cooking process, this crowd-pleaser is as easy as it is unforgettable.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 lbs beef short ribs
• 2 tbsp vegetable oil
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 3 cups beef broth
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 2 bay leaves
• 2 fresh rosemary sprigs
• 1 tsp salt
• 1 tsp black pepper

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

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

Step 3

Heat the vegetable oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat.

Step 4

Sear the short ribs on all sides until they are deeply browned, about 2-3 minutes per side. Remove the ribs and set them aside.

Step 5

Chop the onion, carrots, and celery into medium chunks, and mince the garlic cloves.

Step 6

Add the chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.

Step 7

Stir in the tomato paste, allowing it to cook for 2 minutes to develop its flavor.

Step 8

Deglaze the pot by pouring in the dry red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes to reduce slightly.

Step 9

Add the beef broth, soy sauce, and balsamic vinegar to the pot. Stir to combine.

Step 10

Return the seared short ribs to the pot, nestling them into the liquid. Add the bay leaves and rosemary sprigs.

Step 11

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 12

Cook the short ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

Step 13

Remove the pot from the oven and carefully skim off any excess fat from the surface of the sauce.

Step 14

Serve the short ribs hot with the sauce spooned over the top. Pair with creamy mashed potatoes, polenta, or a crusty loaf of bread to soak up the delicious sauce.

Nutrition Facts

Serving size	(3331.5g)

Amount per serving	% Daily Value*
Calories	5305.0

Total Fat 284.7g	0%
Saturated Fat 104.6g	0%
Polyunsaturated Fat 27.3g
Cholesterol 1215.6mg	0%
Sodium 18227.6mg	0%
Total Carbohydrate 279.1g	0%
Dietary Fiber 17.8g	0%
Total Sugars 204.8g
Protein 348.1g	0%

Vitamin D 145.1IU	0%
Calcium 673.5mg	0%
Iron 30.2mg	0%
Potassium 7635.2mg	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: 50.5%

Protein: 27.5%

Carbs: 22.0%