Braised Short Ribs with Potatoes
Braised Short Ribs with Potatoes
Ingredients
For the Braised Short Ribs
- 2 1/2 pounds beef short ribs, bone-in
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 2 yellow onions, medium, chopped
- 3 carrots, medium, chopped
- 3 celery stalks, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 6 cups beef broth
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 bay leaves
- 4 potatoes, medium, peeled and roughly chopped into large pieces
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry thoroughly with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min•🌡️ 325
- 2
Lightly dredge the seasoned short ribs in flour, ensuring they are evenly coated. Shake off any excess flour.
⏱️ 3 min
- 3
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add the olive oil. Once shimmering, sear the short ribs on all sides until deeply browned and caramelized, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
⏱️ 15 min
- 4
In the same pot with the rendered fat, add the chopped yellow onions, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
⏱️ 7 min
- 5
Add the minced garlic and tomato paste to the pot. Stir well and cook for another 1-2 minutes until the tomato paste darkens slightly and becomes aromatic.
⏱️ 2 min
- 6
Pour the red wine into the pot, scraping the bottom with a wooden spoon to deglaze and release any browned bits (fond). Bring the wine to a simmer and let it reduce slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Add the beef broth to the pot, ensuring there is enough liquid to mostly cover the short ribs when they are returned. Add the fresh rosemary sprigs, fresh thyme sprigs, and bay leaves to the braising liquid.
⏱️ 2 min
- 8
Return the seared short ribs to the pot, nestling them into the vegetable and liquid mixture. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 5 min
- 9
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are very tender and easily pull apart with a fork.
⏱️ 180 min•🌡️ 325
- 10
After the initial braising period, add the peeled and roughly chopped potatoes to the pot. Ensure the potatoes are submerged in the braising liquid. Return the pot to the oven and continue cooking until the potatoes are tender, about 30-45 minutes.
⏱️ 45 min•🌡️ 325
- 11
Once the ribs are fork-tender and the potatoes are cooked, remove the pot from the oven. Garnish with fresh chopped parsley before serving directly from the pot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Potatoes
For the Braised Short Ribs
- 2 1/2 pounds beef short ribs, bone-in
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 2 yellow onions, medium, chopped
- 3 carrots, medium, chopped
- 3 celery stalks, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 6 cups beef broth
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 bay leaves
- 4 potatoes, medium, peeled and roughly chopped into large pieces
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef short ribs dry thoroughly with paper towels. Season generously on all sides with salt and black pepper.
⏱️ 5 min•🌡️ 325 - 2
Lightly dredge the seasoned short ribs in flour, ensuring they are evenly coated. Shake off any excess flour.
⏱️ 3 min - 3
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add the olive oil. Once shimmering, sear the short ribs on all sides until deeply browned and caramelized, about 3-4 minutes per side. Remove the ribs from the pot and set them aside.
⏱️ 15 min - 4
In the same pot with the rendered fat, add the chopped yellow onions, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes.
⏱️ 7 min - 5
Add the minced garlic and tomato paste to the pot. Stir well and cook for another 1-2 minutes until the tomato paste darkens slightly and becomes aromatic.
⏱️ 2 min - 6
Pour the red wine into the pot, scraping the bottom with a wooden spoon to deglaze and release any browned bits (fond). Bring the wine to a simmer and let it reduce slightly, about 3-5 minutes.
⏱️ 5 min - 7
Add the beef broth to the pot, ensuring there is enough liquid to mostly cover the short ribs when they are returned. Add the fresh rosemary sprigs, fresh thyme sprigs, and bay leaves to the braising liquid.
⏱️ 2 min - 8
Return the seared short ribs to the pot, nestling them into the vegetable and liquid mixture. Bring the liquid to a gentle simmer on the stovetop.
⏱️ 5 min - 9
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are very tender and easily pull apart with a fork.
⏱️ 180 min•🌡️ 325 - 10
After the initial braising period, add the peeled and roughly chopped potatoes to the pot. Ensure the potatoes are submerged in the braising liquid. Return the pot to the oven and continue cooking until the potatoes are tender, about 30-45 minutes.
⏱️ 45 min•🌡️ 325 - 11
Once the ribs are fork-tender and the potatoes are cooked, remove the pot from the oven. Garnish with fresh chopped parsley before serving directly from the pot.
⏱️ 1 min