Braised Beef Short Ribs – a delicious recipe with salt, extra virgin olive oil, red wine, onion, fresh rosemary, grainy mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 325 degrees.
2
Season ribs with salt and pepper.
3
In large Dutch oven at medium high heat, heat 1 tbsp olive oil and brown ribs on all sides. Transfer to bowl.
4
Increase heat to high, add the wine and bring to a boil. Lower the heat and gently boil until reduced to half (about 10 minutes).
5
Put ribs in Dutch oven. Cover and bake 1 hour and 15 minutes.
6
In large skillet, heat remaining olive oil over med high heat and saute onions, rosemary, salt and pepper to taste. Remove when onions are browned (about 5 minutes) and add to ribs. Cover and bake for 30 minutes longer.
7
Transfer ribs and onions to bowl. discard fat from liquid.
8
Place dutch oven with broth on stove. Bring to boil and stir in the mustard and salt and pepper to taste.
9
Add tomatoes and return ribs and onions to the pot. Cover and lower the heat to medium and simmer until tomatoes are tender (about 10 minutes).
878
kcal
Calories
59
g
Fat
13
g
Carbs
80
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 12 pieces beef short ribs, salt and pepper, 2 tablespoons extra virgin olive oil, 1 (750 ml) bottle dry red wine, and more.
Yes, Braised Beef 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.
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