Braised Short Ribs with Apples
Braised Short Ribs with Apples
Ingredients
For the Braised Short Ribs
- 3 1/2 pounds bone-in beef short ribs, English cut, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, 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
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 4 fresh thyme sprigs
For the Sautéed Apples
- 2 firm-tart apples, such as Honeycrisp or Fuji, cored and cut into 1/2-inch thick rounds
- 1 tablespoon butter
- 1 tablespoon brown sugar, optional, for caramelization
For Garnish
- 2 fresh thyme sprigs
- 1/2 teaspoon red peppercorns, lightly crushed, optional
Instructions
- 1
Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
⏱️ 2 min
- 5
Pour in the dry red wine, scraping the bottom of the pot to deglaze thoroughly. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
⏱️ 7 min
- 6
Stir in the beef broth, Worcestershire sauce, bay leaf, and 4 fresh thyme sprigs. Return the seared short ribs to the pot, nestling them into the liquid so they are mostly submerged. Bring the liquid back to a gentle simmer.
⏱️ 5 min
- 7
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325
- 8
While the short ribs are braising, prepare the apples. In a separate skillet, melt the butter over medium heat. Add the apple rounds and, if using, the brown sugar. Sauté for 5-7 minutes per side, or until softened and lightly caramelized. Set aside.
⏱️ 15 min - 9
Once the short ribs are tender, carefully remove them from the pot and set aside on a plate, covered loosely with foil to keep warm. Discard the bay leaf and thyme sprigs. Skim any excess fat from the surface of the braising liquid. If desired, you can reduce the sauce further over medium-high heat on the stovetop until it reaches your desired consistency.
⏱️ 10 min - 10
To serve, place a few sautéed apple rounds on each plate. Top with the braised short ribs and spoon a generous amount of the rich braising sauce over them. Garnish with fresh thyme sprigs and a sprinkle of crushed red peppercorns, if using.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Apples
Ingredients
For the Braised Short Ribs
- 3 1/2 pounds bone-in beef short ribs, English cut, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, 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
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 4 fresh thyme sprigs
For the Sautéed Apples
- 2 firm-tart apples, such as Honeycrisp or Fuji, cored and cut into 1/2-inch thick rounds
- 1 tablespoon butter
- 1 tablespoon brown sugar, optional, for caramelization
For Garnish
- 2 fresh thyme sprigs
- 1/2 teaspoon red peppercorns, lightly crushed, optional
Instructions
- 1
Preheat your oven to 325°F. Pat the short ribs dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the same pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables soften, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and the tomato paste darkens slightly.
⏱️ 2 min - 5
Pour in the dry red wine, scraping the bottom of the pot to deglaze thoroughly. Bring to a simmer and cook until the wine has reduced by about half, about 5-7 minutes.
⏱️ 7 min - 6
Stir in the beef broth, Worcestershire sauce, bay leaf, and 4 fresh thyme sprigs. Return the seared short ribs to the pot, nestling them into the liquid so they are mostly submerged. Bring the liquid back to a gentle simmer.
⏱️ 5 min - 7
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
⏱️ 180 min•🌡️ 325 - 8
While the short ribs are braising, prepare the apples. In a separate skillet, melt the butter over medium heat. Add the apple rounds and, if using, the brown sugar. Sauté for 5-7 minutes per side, or until softened and lightly caramelized. Set aside.
⏱️ 15 min - 9
Once the short ribs are tender, carefully remove them from the pot and set aside on a plate, covered loosely with foil to keep warm. Discard the bay leaf and thyme sprigs. Skim any excess fat from the surface of the braising liquid. If desired, you can reduce the sauce further over medium-high heat on the stovetop until it reaches your desired consistency.
⏱️ 10 min - 10
To serve, place a few sautéed apple rounds on each plate. Top with the braised short ribs and spoon a generous amount of the rich braising sauce over them. Garnish with fresh thyme sprigs and a sprinkle of crushed red peppercorns, if using.
⏱️ 4 min