Braised Beef Short Ribs Recipe

Name: Braised Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number); 1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme; 1 tablespoon freshly cracked black pepper; 1/2 cup extra-virgin olive oil; 1 cup diced onion; 1/3 cup diced carrot; 1/3 cup diced celery; 2 bay leaves; 1 t Marmite; 2 tablespoons balsamic vinegar; 1 1/2 cups port; 2 1/2 cups hearty red wine; 6 cups beef or veal stock; 4 sprigs flat-leaf parsley; Kosher salt and freshly ground black pepper

Servings: persons

6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number)
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
1/2 cup extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
1 t Marmite
2 tablespoons balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
6 cups beef or veal stock
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper

1
The night before : salt and pepper meat and sprinkle evenly with chopped thyme.
2
Set oven to 225*
3
Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. You might have to sear the meat in batches. Do not crowd the meat ; it will take at least 15 minutes. When the ribs are nicely browned, transfer them to a plate to rest.
4
Turn the heat down to medium, and add the onion, carrot, celery, thyme springs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add Marmite and incorporate. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.
5
Add the stock and bring to a boil. Arrange ribs in the pot, lying flat, , in one layer. Scrape any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Ribs can also be set vertically to fit them all. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 -4 hours or until ribs are fork tender.
6
Transfer ribs to baking dish to cool, cover and refrigerate over night.
7
Strain liquid into pot and refrigerate over night allowing fat to harden.
8
Next day:
9
Per heat oven to 225*
10
Remove layer of solidified fat from liquid. Add enough liquid to cover bottom of baking dish holding ribs and cover tightly with foil. set in oven to warm for 60-90 min. Reduce liquid by half (or more to taste) until coats back of a spoon. 20 min before serving. Take meat out, heat oven to 500*. Return ribs to oven for 5-10 min to scrips the exterior. best to do on broiler pan to allow better air circulation around meat.

705

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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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number), 1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme, 1 tablespoon freshly cracked black pepper, 1/2 cup extra-virgin olive oil, 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.

That's it — enjoy your meal!

Braised Beef Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions