Braised Short Ribs with Vegetables Recipe

Name: Braised Short Ribs with Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbs olive oil; 6 lbs short ribs; 1 tsp salt; 3/4 tsp ground black pepper; 1 large onion, finely chopped; 1 medium carrot, finely chopped; 1 celery rib, finely chopped; 12 garlic cloves, peeled; 1 tablespoon herbs de Provence; 2 tablespoons all-purpose flour; 2 cups hearty red wine, (Zin, Shiraz, Cab); 1 3/4 cups beef stock or low-sodium chicken broth; 14.5 oz can diced tomatoes in juice, drained (preferably Italian style); 1 bay leaf; 8 oz baby carrots; 1/2 cup Mediterranean black olives (Nicoise), pitted; 3 tablespoons chopped fresh parsley

Servings: persons

2 tbs olive oil
6 lbs short ribs
1 tsp salt
3/4 tsp ground black pepper
1 large onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
12 garlic cloves, peeled
1 tablespoon herbs de Provence
2 tablespoons all-purpose flour
2 cups hearty red wine, (Zin, Shiraz, Cab)
1 3/4 cups beef stock or low-sodium chicken broth
14.5 oz can diced tomatoes in juice, drained (preferably Italian style)
1 bay leaf
8 oz baby carrots
1/2 cup Mediterranean black olives (Nicoise), pitted
3 tablespoons chopped fresh parsley

1
Preheat oven to 300 F with rack in center
2
Heat oil in a large (6+ quart) Dutch oven or roasting pot (with lid and ideally non-stick) over medium high heat.
3
Season the ribs with salt and pepper and add them to the pot without crowding.
4
Turn occasionally until browned 8-10 minutes.
5
Transfer to a platter.
6
Pour out most of the fat leaving 1-2 tbs.
7
Add the onion, chopped carrot (not baby), and celery to the pot and reduce to medium-low.
8
Cover and cook, stirring occasionally, for five minutes.
9
Add the garlic, herbs de Provence, and flour.
10
Stir about 1 minute.
11
Add the wine, stir, and bring to boil over high heat.
12
Stir to bring browned meat off bottom of pan.
13
Add broth, tomatoes, and bay leaf.
14
Return short ribs with any juices to pot.
15
Add cold water if needed to make sure liquid just reaches the top of the ribs and bring back to boil.
16
Cover tightly, transfer to oven, and bake stirring occasionally, about 2 and 1/4 hours.
17
Add baby carrots and cook for an additional 15 minutes.
18
Transfer short ribs to a deep platter and cover with foil.
19
Skim off fat and bring to boil over high heat, cooking until liquid is reduced to a slighly thin gravy consistency...about 10 minutes.
20
Add the olives and cook for 3 more minutes.
21
Salt and pepper to taste.
22
Serve over mashed potatoes, spooning sauce and carrots over the meat.

1158

kcal

Calories

Fat

120

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: 2 tbs olive oil, 6 lbs short ribs, 1 tsp salt, 3/4 tsp ground black pepper, and more.

Yes, Braised Short Ribs with Vegetables Recipe 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!