Braised Short Ribs
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Well Plated · by Erin Clarke★ 4.9 (82)

Braised Short Ribs

NUTRITION · PER SERVING240M COOK
CAL 18%·PRO 100%
CARBS 51G57% OF CAL
6G FIBER0G ADDED0G INTRINSIC35G OTHER10G TOTAL SUGAR
FAT 42G100% OF CAL
17G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef short ribs braised low and slow in red wine with vegetables and herbs until fall-apart tender. It's a rich, savory, restaurant-quality comfort meal.

mainamericanroastbeefdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 5 pounds meaty bone-in short ribs (1 ½ inches or thicker)
  • 2 tablespoons kosher salt (divided)
  • 1 ½ teaspoons ground black pepper
  • 6 medium carrots (chopped (about 3 cups))
  • 4 ribs celery (chopped (about 3 cups))
  • 1 medium onion (chopped)
  • 6 cloves garlic (minced (about 2 tablespoons))
  • 3 tablespoons tomato paste
  • 1 bottle (750 ml) dry red wine (such as Chianti, cabernet sauvignon, or Cotes de Rhone)
  • 4 cups beef stock or chicken stock (plus more as needed)
  • 1 (14-ounce) can fire roasted diced tomatoes in their juices
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 6 sprigs fresh thyme (tied into a bundle with kitchen string)
  • 1 teaspoon dried oregano
  • ¼ cup finely chopped fresh flat-leaf parsley
  • Cooked papardelle or similar pasta,
PREP
30M
SODIUM
2829MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.