Smoked paprika beef short ribs
Smoked paprika beef short ribs
Ingredients
For the Beef Short Ribs
- 3 pounds bone-in beef short ribs, cut into 3-4 inch pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
For the Braising Liquid
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth, low sodium
- 4 fresh thyme sprigs
- 2 bay leaves
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels. In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Generously rub this spice mixture all over the short ribs.
⏱️ 5 min•🌡️ 325°F - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully add the short ribs in batches, making sure not to overcrowd the pot. Sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the seared ribs from the pot and set them aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 10 min - 4
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Bring the wine to a simmer and let it cook for 2-3 minutes until it has reduced slightly.
⏱️ 3 min - 5
Stir in the beef broth, fresh thyme sprigs, and bay leaves. Return the seared short ribs to the Dutch oven, nestling them among the vegetables and ensuring they are mostly submerged in the liquid. If needed, add a little more beef broth to almost cover the ribs.
⏱️ 2 min - 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 4 1/2 to 5 hours, or until the short ribs are incredibly tender and easily pull apart with a fork.
⏱️ 290 min•🌡️ 325°F - 7
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a clean plate or serving platter, cover loosely with foil, and let them rest for 10-15 minutes.
⏱️ 15 min - 8
While the ribs rest, strain the braising liquid through a fine-mesh sieve into a separate saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Skim off any excess fat from the surface of the strained liquid. Bring the liquid to a simmer over medium-high heat and reduce until it thickens slightly into a sauce, about 10-15 minutes.
⏱️ 15 min - 9
Serve the tender smoked paprika beef short ribs hot, drizzled generously with the reduced braising sauce. Pairs wonderfully with mashed potatoes or polenta.
Kitchen Tools
Nutrition Facts (per serving)
Smoked paprika beef short ribs
Ingredients
For the Beef Short Ribs
- 3 pounds bone-in beef short ribs, cut into 3-4 inch pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
For the Braising Liquid
- 1 yellow onion, medium, chopped
- 2 carrots, medium, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth, low sodium
- 4 fresh thyme sprigs
- 2 bay leaves
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry with paper towels. In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Generously rub this spice mixture all over the short ribs.
⏱️ 5 min•🌡️ 325°F - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully add the short ribs in batches, making sure not to overcrowd the pot. Sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the seared ribs from the pot and set them aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until the vegetables have softened, about 6-8 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 10 min - 4
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Bring the wine to a simmer and let it cook for 2-3 minutes until it has reduced slightly.
⏱️ 3 min - 5
Stir in the beef broth, fresh thyme sprigs, and bay leaves. Return the seared short ribs to the Dutch oven, nestling them among the vegetables and ensuring they are mostly submerged in the liquid. If needed, add a little more beef broth to almost cover the ribs.
⏱️ 2 min - 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 4 1/2 to 5 hours, or until the short ribs are incredibly tender and easily pull apart with a fork.
⏱️ 290 min•🌡️ 325°F - 7
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a clean plate or serving platter, cover loosely with foil, and let them rest for 10-15 minutes.
⏱️ 15 min - 8
While the ribs rest, strain the braising liquid through a fine-mesh sieve into a separate saucepan, pressing on the solids to extract as much liquid as possible. Discard the solids. Skim off any excess fat from the surface of the strained liquid. Bring the liquid to a simmer over medium-high heat and reduce until it thickens slightly into a sauce, about 10-15 minutes.
⏱️ 15 min - 9
Serve the tender smoked paprika beef short ribs hot, drizzled generously with the reduced braising sauce. Pairs wonderfully with mashed potatoes or polenta.