Ingredients
Scale
- 2 lbs bone-in beef short ribs
- Kosher salt and pepper
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced into 1-inch cubes
- 2 medium carrots, diced into 1-inch cubes
- 3 medium cloves garlic, minced
- 1/2 cup dry red wine
- 1–1/2 cups beef broth
- 1 dried bay leaf
- 2 sprigs fresh rosemary
- 1 cup firmly-packed parsley leaves
- 1 tablespoon grated lemon zest
- 3 medium cloves crushed garlic
- Kosher salt and pepper to taste
Instructions
- Preheat the oven to 300F.
- Pat short ribs dry and season generously with salt and pepper.
- In a Dutch oven or large oven-safe skillet, heat butter over medium-high heat and sear short ribs for 4-6 minutes on all sides until brown; transfer to a plate.
- Remove all but 1 tablespoon of drippings and add onion and carrots to the pan; sauté for 2-3 minutes until the onion is translucent.
- Stir in garlic and cook for an additional minute until fragrant.
- Pour in red wine and scrape up browned bits; let it cook for 2-3 minutes until reduced by half.
- Add beef broth and bring the mixture to a simmer.
- Arrange seared short ribs, bay leaf, and rosemary in the sauce; cover and place in the oven.
- Roast for 2 to 2-1/2 hours until tender and meat pulls easily from the bone.
- Remove rosemary sprigs and bay leaf from the pot and keep short ribs warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the short ribs are well-seasoned for better flavor.
Serve with gremolata for a fresh and zesty finish.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Dinner
- Method: Oven-Braised
- Cuisine: American
Nutrition
- Serving Size: 1 rib
- Calories: 460
- Sugar: 2g
- Sodium: 600mg
- Fat: 33g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg