Braised Short Ribs

Anne Dolce

Ingredients

  • 1/2 Cup  vegetable or canola oil
  • 5 Pounds  short ribs
  • 1 Tablespoon  olive oil
  • large onion, chopped
  • cloves garlic, roughly chopped
  • 2 Cups  red wine
  • 3 Cups  beef broth
  • stalks celery, cut into 1/2-inch pieces
  • sticks carrots, cut into 1/2-inch pieces
  • 1/2  bunch thyme
  • 1/4 Cup  brown sugar

This recipe was developed for a pressure cooker, but I've written it here in its conventional form, seeing as a pressure cooker is not a cooking appliance that many people have on hand. If you are one of the lucky ones to own a pressure cooker, follow the recipe exactly as you would but refer to your pressure cooker's manual for cooking time and temperature. 

Directions

Preheat the oven to 375. 

In a large Dutch oven, heat the canola oil to high heat. Brown the short ribs in batches so not to crowd the pan, about 4 minutes per side, and reserve on a plate when done. When all of the short ribs are done browning, add the olive oil to the pan and heat over medium-high. Cook the onion and garlic over medium heat until the onion is soft, about 5 minutes. Add the red wine, scraping up the brown bits from the pan as you go. Reduce the red wine by ¼, then add the beef broth, celery, carrots, thyme, and brown sugar. Return the short ribs and any collected juices to the post and bring to a boil. Once at a boil, remove from heat, cover, and cook in the oven to 3 hours until tender. 

Halfway through the cooking time, check the ribs and add more liquid if they become too dry. When the short ribs are tender and falling off the bone, remove from the pot and cover with aluminum foil to keep warm. Boiling the braising liquid until thickened and serve with the short ribs and vegetables. 

Nutrition

Calories per serving:

1,765 calories

Dietary restrictions:

Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

88%

Servings:

6
  • Fat 947g 1,457%
  • Carbs 104g 35%
  • Saturated 367g 1,835%
  • Fiber 8g 32%
  • Trans 1g
  • Sugars 72g
  • Monounsaturated 461g
  • Polyunsaturated 51g
  • Protein 345g 691%
  • Cholesterol 1,724mg 575%
  • Sodium 2,685mg 112%
  • Calcium 477mg 48%
  • Magnesium 457mg 114%
  • Potassium 7,844mg 224%
  • Iron 41mg 229%
  • Zinc 74mg 495%
  • Phosphorus 3,525mg 504%
  • Vitamin A 1,044µg 116%
  • Vitamin C 36mg 60%
  • Thiamin (B1) 2mg 137%
  • Riboflavin (B2) 4mg 212%
  • Niacin (B3) 67mg 333%
  • Vitamin B6 8mg 399%
  • Folic Acid (B9) 199µg 50%
  • Vitamin B12 58µg 968%
  • Vitamin E 27mg 135%
  • Vitamin K 37µg 46%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...