Marinated And Braised Short Ribs Recipe

Name: Marinated And Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 6 (10-ounces each) beef short ribs; Coarse salt and freshly ground black pepper; 1 medium onion, chopped (1 cup); 1 carrot, chopped (1 cup); 2 stalks celery, chopped (1 cup); 3 cloves garlic; 1 bottle dry red wine; 1 small bunch fresh thyme; For the braise:; 2 tablespoons peanut oil; 1 medium onion, chopped; 1 carrot, chopped; 2 stalks celery, chopped; 3 cloves garlic; Coarse salt and freshly ground pepper; 2 to 3 cups low-sodium beef stock; 1 small bunch fresh thyme

Servings: persons

2 tablespoons peanut oil
6 (10-ounces each) beef short ribs
Coarse salt and freshly ground black pepper
1 medium onion, chopped (1 cup)
1 carrot, chopped (1 cup)
2 stalks celery, chopped (1 cup)
3 cloves garlic
1 bottle dry red wine
1 small bunch fresh thyme
For the braise:
2 tablespoons peanut oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 cloves garlic
Coarse salt and freshly ground pepper
2 to 3 cups low-sodium beef stock
1 small bunch fresh thyme

1
For the marinade: In a large skillet, heat the oil over medium heat. Season the ribs with salt and pepper. Working in batches, if necessary, add ribs to the skillet, and brown on all sides, 8 to 10 minutes per batch. Remove ribs from skillet, and place in a large roasting pan, bone-side down, in a single layer.
2
To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes. Add the wine and thyme. Bring to a simmer, and remove from the heat. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning the ribs at least once.
3
For the braise; Preheat the oven to 350 degrees. In a large, Dutch-oven, heat the oil over medium heat. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 20 to 30 minutes. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over ribs, discarding vegetables and herbs. Add the beef stock and thyme. Cover, and transfer to oven. Cook for 1-1/2 hours. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and well glazed, about 30 minutes more.

553

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 18 ingredients. The key ingredients include: 2 tablespoons peanut oil, 6 (10-ounces each) beef short ribs, Coarse salt and freshly ground black pepper, 1 medium onion, chopped (1 cup), and more.

Yes, Marinated And Braised 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!

Marinated And Braised Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions