Braised Short Ribs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef short ribs braised low and slow until fall-apart tender, infused with red wine, herbs, and aromatics. Rich, deeply flavored, and fragrant, this is a showstopping dinner for special occasions.
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Nutrition & ingredients
Ingredients
serves 6- 2 1/2 – 3 pounds beef short ribs (, (cut into 2-3-inch pieces crosswise, fat trimmed off))
- 2 tablespoons oil
- 1 medium onion diced
- 1/4 cup celery ribs, diced
- 1 bay leaf
- 1 tablespoon minced garlic
- 2 teaspoons minced rosemary
- 1 teaspoon minced thyme
- 2 Tablespoons tomato paste
- 2 green onions (diced)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon bouillon powder adjust to taste optional
- 1 large carrot ( (peeled and diced))
- 2 cups water or more
- 1/2 cup dry red wine
- salt to taste
At a glance
PER SERVING · TIME 170M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 2h 50m
- Sodium
- 334mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 757mg
- Calcium
- 42mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.