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Beef short ribs.
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Beef Short Ribs

Deliciously tender and flavorful beef short ribs that are perfect for a special occasion or family dinner! These ribs are slow-cooked to perfection and fall off the bone tender. Serve with your favorite sides for a satisfying meal!
CourseDinner, Holiday
CuisineAmerican
DietDairy Free, Egg Free, Gluten Free
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Author 100 Days Admin

Ingredients

  • 4 lbs beef short ribs
  • salt to taste
  • pepper to taste
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 2 tablespoon tomato paste
  • 2 cups beef broth
  • 1 cup red wine optional, can use beef broth instead
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon coconut aminos
  • chopped fresh parsley for garnish optional

Instructions

  • First, preheat your oven to 325°F (160°C).
  • Season the beef short ribs generously with salt and pepper on all sides.
  • In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 4 to 5 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Once seared, set the short ribs aside on a plate.
  • In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for a few minutes until the vegetables start to soften.
  • Stir in the tomato paste and cook for another minute to enhance its flavor.
  • Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
  • Return the seared short ribs to the pot along with any juices that have accumulated on the plate.
  • Add the fresh thyme, bay leaves, and coconut aminos to the pot. The liquid should partially cover the short ribs. If needed, add more beef broth.
  • Bring the liquid to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven.
  • Braise the short ribs in the oven for about 2.5 to 3 hours or until the meat is fork-tender and easily comes off the bone.
  • Once the short ribs are done, remove the pot from the oven and skim off any excess fat from the surface of the sauce.
  • Finally, serve the beef short ribs over mashed potatoes or polenta. Garnish with chopped fresh parsley if desired.

Notes

  • Work in batches to sear the meat.
  • Chop the carrots and celery finely.
  • Allow the ribs to cook until super tender and fall off the bone.
  • Store leftovers in the fridge for up to 4 days.  Store with some of the juices to maintain moisture.
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    Nutrition Facts
    Nutrition Facts
    Beef Short Ribs
    Amount Per Serving
    Calories 534 Calories from Fat 369
    % Daily Value*
    Fat 41g63%
    Saturated Fat 15g94%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 20g
    Cholesterol 195mg65%
    Sodium 835mg36%
    Potassium 1519mg43%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 3g3%
    Protein 65g130%
    Vitamin A 5255IU105%
    Vitamin C 5mg6%
    Calcium 59mg6%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.