Braised Basque Short Ribs Recipe

Name: Braised Basque Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound beef short ribs (about 2 ribs--ask the butcher to cut in half); 1 medium yellow onion, diced; 1 medium carrot, peeled and diced; 1 small red bell pepper, finely diced; 2 cloves garlic, minced; 1/2 teaspoon smoked Paprika (pimenton); 3/4 cup Rioja (or other red wine); 1 cup beef stock; 1/2 cup diced tomatoes; 1/2 teaspoon kosher salt; 1 bay leaf; 1/4 cup pitted Kalamata or Nicoise olives; 1/4 cup fresh parsley leaves

Servings: persons

1 tablespoon olive oil
1 pound beef short ribs (about 2 ribs--ask the butcher to cut in half)
1 medium yellow onion, diced
1 medium carrot, peeled and diced
1 small red bell pepper, finely diced
2 cloves garlic, minced
1/2 teaspoon smoked Paprika (pimenton)
3/4 cup Rioja (or other red wine)
1 cup beef stock
1/2 cup diced tomatoes
1/2 teaspoon kosher salt
1 bay leaf
1/4 cup pitted Kalamata or Nicoise olives
1/4 cup fresh parsley leaves

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Position a rack in the center of oven and preheat to 300u00b0F. Heat olive oil in a medium Dutch oven or heavy-bottomed saucepan over high heat. Brown short ribs on all sides, about 2 minutes per side. Remove to plate.", "Reduce heat to medium. Add onions and carrots. Saute until tender, about 5 minutes. Add the peppers, garlic and paprika, and cook until fragrant, about 2 minutes. Stir in red wine, stock, tomatoes, salt, and bay leaf and return heat to high. Bring to simmer, cover, and bake in oven about 2 1/2 hours, until very tender, turning short ribs over halfway through cooking.", "Remove pot from oven and spoon off excess fat from surface. Carefully remove short ribs to plate. Discard bay leaf and bring sauce to a boil over high heat. Reduce until liquids thicken and reduce by one third, about 8 minutes. Off heat, stir in olives and taste for seasoning. Return short ribs to pot and heat through. To serve, divide the short ribs between two plates, ladle sauce over top, garnish with parsley, and serve with crusty French bread."]

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 pound beef short ribs (about 2 ribs--ask the butcher to cut in half), 1 medium yellow onion, diced, 1 medium carrot, peeled and diced, and more.

Yes, Braised Basque Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Basque Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions