Saffron And Tomato-Braised Beef Short Ribs Recipe

Name: Saffron And Tomato-Braised Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds bone-in beef short ribs, about 2 inches thick; Salt and freshly ground black pepper; 1 tablespoon canola oil; 1 yellow onion, roughly chopped; 2 large carrots, peeled and roughly chopped; 2 celery stalks, trimmed and roughly chopped; 4 garlic cloves, grated; 1 cup red wine; 5 cups beef broth; 4 cups crushed tomatoes; 1/2 cup sugar; 2 bay leaves; 1/8 teaspoon saffron

Servings: persons

3 1/2 pounds bone-in beef short ribs, about 2 inches thick
Salt and freshly ground black pepper
1 tablespoon canola oil
1 yellow onion, roughly chopped
2 large carrots, peeled and roughly chopped
2 celery stalks, trimmed and roughly chopped
4 garlic cloves, grated
1 cup red wine
5 cups beef broth
4 cups crushed tomatoes
1/2 cup sugar
2 bay leaves
1/8 teaspoon saffron

1
1. Preheat oven to 350. Season the short ribs with salt and pepper. In a large ovenproof pot or Dutch oven set over medium-high heat, warm the canola oil. Cook the short ribs, working in batches, until brown on all sides, about 10 minutes. Transfer the short ribs to a plate and set aside.
2
2. Reduce the heat to medium. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until browned, about 5 minutes. Add the red wine to the pot and cook for 1 minute. Add the beef stock, tomatoes, sugar, bay leaves and saffron and bring the mixture to a boil.
3
3. Season the mixture with salt and pepper. Return the short ribs to the pot, submerging them completely. Cover and cook in the oven until the short ribs are fork-tender, about 3 hours.
4
4. Remove the pot from the oven and skim the oily top layer from the liquid. Remove and discard the bay leaves. Transfer the short ribs to a plate and cover with foil to keep warm. Cook the sauce over medium-high heat, stirring occasionally, until thickened and reduced by about a third.
5
5. Remove the foil from the short ribs and divide among four to six plates. Pour the sauce over the top and serve immediately with desired accompaniments.

1371

kcal

Calories

Fat

Carbs

116

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 3 1/2 pounds bone-in beef short ribs, about 2 inches thick, Salt and freshly ground black pepper, 1 tablespoon canola oil, 1 yellow onion, roughly chopped, and more.

Yes, Saffron And Tomato-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!

Saffron And Tomato-Braised Beef Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions