Braised Short Ribs

Braised Short Ribs
Staff Writer

Anne Dolce

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. 


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. 


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, Pork Free, Kosher

Daily value:



  • Fat 158g 243%
  • Carbs 17g 6%
  • Saturated 61g 306%
  • Fiber 1g 5%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 77g
  • Polyunsaturated 8g
  • Protein 58g 115%
  • Cholesterol 287mg 96%
  • Sodium 447mg 19%
  • Calcium 79mg 8%
  • Magnesium 76mg 19%
  • Potassium 1,307mg 37%
  • Iron 7mg 38%
  • Zinc 12mg 82%
  • Phosphorus 588mg 84%
  • Vitamin A 174µg 19%
  • Vitamin C 6mg 10%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 1mg 35%
  • Niacin (B3) 11mg 56%
  • Vitamin B6 1mg 66%
  • Folic Acid (B9) 33µg 8%
  • Vitamin B12 10µg 161%
  • Vitamin E 5mg 23%
  • Vitamin K 6µg 8%
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