Braised Beef Short Ribs

Braised Beef Short Ribs

Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings 4 Servings
Calories 850 kcal

Ingredients
  

  • 4 pounds 1.8 kg beef short ribs, bone-in
  • 2 teaspoons kosher salt
  • 2 tablespoons lard
  • 2 cups 480 ml dry red wine
  • 2 cups 480 ml beef broth

Instructions
 

Preheat the Oven:

  • Set the oven to 350°F (175°C).

Season and Sear the Ribs:

  • Pat the short ribs dry with paper towels.
  • Season all sides with kosher salt.
  • In a large Dutch oven or oven-safe pot, heat lard over medium-high heat.
  • Sear the ribs in batches, about 2-3 minutes per side, until browned.
  • Transfer the seared ribs to a plate and set aside.

Deglaze and Build the Braising Liquid:

  • Pour in the red wine, scraping up any browned bits from the bottom of the pot.
  • Bring to a boil and let it reduce by half, about 5 minutes.
  • Add the beef broth.
  • Return the seared short ribs to the pot, ensuring they are submerged in the liquid.

Braise in the Oven:

  • Cover the pot with a lid and transfer it to the preheated oven.
  • Braise for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.

Finish and Serve:

  • Remove the pot.
  • Skim off any excess fat from the surface of the sauce.
  • Serve the short ribs, spooning the rich sauce over the top.

Nutrition

Calories: 850kcalCarbohydrates: 10gProtein: 60gFat: 60gFiber: 2g
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