Southern Short Ribs

Experience the ultimate in Southern comfort with these fall-off-the-bone Southern Short Ribs, a hearty and flavorful dish that embodies rustic charm. This recipe combines tender beef short ribs, seared to perfection, with a rich, slow-simmered braising liquid infused with smoked paprika, garlic, fresh thyme, and the deep, robust flavors of red wine and Worcestershire sauce. Cooked in a Dutch oven, these short ribs are paired with a medley of aromatic vegetables, including onions, carrots, and celery, creating a savory, melt-in-your-mouth dish perfect for chilly evenings. Serve over creamy mashed potatoes or alongside crusty bread to soak up the velvety sauce for a truly satisfying Southern-inspired feast. With its perfect blend of simplicity and sophistication, this dish is sure to become a favorite for cozy gatherings or special family dinners.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 lbs Beef short ribs
• 2 tsp Salt
• 1 tsp Black pepper
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 2 tbsp Olive oil
• 1 large Yellow onion, diced
• 3 medium Carrots, chopped
• 2 stalks Celery stalks, chopped
• 4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 3 cups Beef broth
• 1 cup Red wine (optional, can replace with additional beef broth)
• 2 leaves Bay leaves
• 4 sprigs Thyme, fresh sprigs
• 2 tbsp Worcestershire sauce

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

Season the short ribs generously with salt, black pepper, smoked paprika, and garlic powder on all sides.

Step 3

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

Step 4

Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

Step 5

In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.

Step 6

Add the minced garlic and tomato paste to the pot, cooking for another 1-2 minutes until fragrant and the tomato paste darkens.

Step 7

Deglaze the pot with the red wine (or additional beef broth if not using wine), scraping up any browned bits stuck to the bottom of the pot.

Step 8

Return the seared short ribs to the pot. Pour in the beef broth, ensuring the ribs are mostly submerged.

Step 9

Add the bay leaves, thyme sprigs, and Worcestershire sauce to the pot. Stir to combine.

Step 10

Bring the mixture to a simmer over medium heat, then cover the Dutch oven with a lid and transfer it to the preheated oven.

Step 11

Cook for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.

Step 12

Remove the pot from the oven. Skim off any excess fat from the surface of the sauce.

Step 13

Serve the short ribs with the braising liquid spooned over the top. Pair with creamy mashed potatoes, rice, or crusty bread for a complete Southern comfort meal.

Nutrition Facts

Serving size	(3346.8g)

Amount per serving	% Daily Value*
Calories	5347.9

Total Fat 286.8g	0%
Saturated Fat 105.3g	0%
Polyunsaturated Fat 12.9g
Cholesterol 1215.6mg	0%
Sodium 19864.1mg	0%
Total Carbohydrate 285.9g	0%
Dietary Fiber 18.8g	0%
Total Sugars 206.6g
Protein 346.1g	0%

Vitamin D 145.1IU	0%
Calcium 714.6mg	0%
Iron 32.1mg	0%
Potassium 7881.2mg	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: 27.1%

Carbs: 22.4%