Neely's Short Ribs

Indulge in the rich, melt-in-your-mouth perfection of Neely’s Short Ribs, a classic comfort dish that’s all about bold flavors and tender textures. These oven-braised beef short ribs are seared to golden-brown perfection before being slow-cooked in a savory blend of beef stock, dry red wine, and aromatic vegetables like onions, carrots, and celery. Enhanced with fresh thyme and a subtle tomato paste base, the long cooking time ensures the meat is fall-off-the-bone tender and deeply infused with flavor. Whether served over creamy mashed potatoes or paired with crusty bread to soak up the luscious sauce, this hearty main dish promises to impress. Perfect for a cozy family dinner or a special occasion, Neely's Short Ribs are destined to become a go-to for fans of slow-cooked comfort food.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds beef short ribs
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 0.5 cup all-purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tablespoons tomato paste
• 4 cups beef stock
• 1 cup dry red wine
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 tablespoons parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Pat the short ribs dry with a paper towel and season them generously with kosher salt and black pepper on all sides.

Step 3

Dredge each short rib in the all-purpose flour, shaking off the excess.

Step 4

In a large, heavy-bottomed Dutch oven, heat the olive oil over medium-high heat.

Step 5

Sear the short ribs in batches, cooking them for about 3-4 minutes per side until browned. Remove them from the pot and set aside.

Step 6

Chop the onion, carrots, and celery into small pieces. Mince the garlic cloves.

Step 7

In the same Dutch oven, reduce the heat to medium and add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.

Step 8

Stir in the garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 9

Pour in the beef stock and dry red wine, scraping the bottom of the pot to deglaze and release any browned bits.

Step 10

Add the fresh thyme sprigs and bay leaf to the pot.

Step 11

Return the seared short ribs to the Dutch oven, making sure they are mostly submerged in the liquid.

Step 12

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

Step 13

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

Step 14

Remove the pot from the oven and discard the thyme sprigs and bay leaf.

Step 15

Skim off any excess fat from the surface of the sauce if desired.

Step 16

Serve the short ribs hot, spooning the sauce over the top. Garnish with parsley if desired, and pair with mashed potatoes or crusty bread.

Nutrition Facts

Serving size	(3598.4g)

Amount per serving	% Daily Value*
Calories	5662.3

Total Fat 301.6g	0%
Saturated Fat 107.7g	0%
Polyunsaturated Fat 14.4g
Cholesterol 1215.6mg	0%
Sodium 17376.9mg	0%
Total Carbohydrate 320.6g	0%
Dietary Fiber 19.5g	0%
Total Sugars 202.4g
Protein 354.5g	0%

Vitamin D 145.1IU	0%
Calcium 692.5mg	0%
Iron 33.2mg	0%
Potassium 7696.5mg	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: 50.1%

Protein: 26.2%

Carbs: 23.7%