Description
Savor tender beef short ribs slow-cooked to perfection in a savory broth, creating a comforting dish that’s perfect for any gathering.
Ingredients
Scale
- 4 bone-in beef short ribs (approximately 3 lbs)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Preheat your oven to 300°F (150°C).
- Season the beef short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs until browned on all sides, about 5 minutes per side. Remove from the pot and set aside.
- In the same pot, add chopped onion and carrots. Sauté until they soften and begin to brown, approximately 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Return the short ribs to the pot and pour in beef broth. Add fresh thyme and bay leaves, then bring to a gentle simmer.
- Cover tightly with a lid and transfer to the preheated oven. Braise for about 3 hours or until the meat is fork-tender.
- Serve ribs drizzled with braising liquid for an exquisite finish.
Nutrition
- Serving Size: 1 rib (approximately 220g)
- Calories: 350
- Sugar: 4g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For added flavor, consider incorporating other herbs like rosemary or parsley. If you prefer a thicker sauce, remove the ribs once cooked and reduce the braising liquid on the stovetop for about 10 minutes before serving.