Description
Deliciously tender braised short ribs cooked low and slow in a rich sauce made with bacon, red wine, beef broth, and aromatic vegetables, perfect for a comforting main course over mashed potatoes.
Ingredients
Scale
Meat and Bacon
- 6 slices bacon
- 5 pounds beef short ribs
Seasoning
- 2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
Vegetables and Aromatics
- 2 medium yellow onions, chopped
- 3 medium carrots, chopped
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
Liquids and Herbs
- 2 cups red wine
- 4 cups beef broth
- 2 thyme sprigs
- 2 rosemary sprigs
- ¼ cup finely chopped fresh parsley
Instructions
- Season the ribs: Let the short ribs come to room temperature. Pat them dry with a paper towel and season all sides evenly with kosher salt and freshly cracked black pepper. Set aside.
- Cook the bacon: Slice the bacon into 1-inch pieces. Heat a large pot over medium-low heat, add the bacon, and cook while stirring frequently until crispy. Remove the bacon with a slotted spoon and place it in a bowl; leave the bacon grease in the pot.
- Brown the short ribs: Increase the heat to medium-high and add the short ribs to the pot. Sear each side for 1 to 2 minutes until browned all over. Transfer the ribs to a plate and set aside.
- Cook the vegetables: Add the chopped onions and carrots to the pot with the bacon grease. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften.
- Add aromatics: Stir in the minced garlic and tomato paste, cooking for about 1 minute to combine flavors.
- Deglaze with wine: Pour in the red wine and simmer for 5 minutes, allowing the wine to reduce by half.
- Braise the short ribs: Return the short ribs to the pot. Add the beef broth, crispy bacon, thyme sprigs, and rosemary sprigs. Cover the pot, reduce the heat to low, and cook for 2 to 2½ hours until the meat is tender and easily falls apart. Extend cooking time if needed.
- Finish and serve: Remove the herb sprigs using tongs and skim off any excess fat from the surface. Garnish with finely chopped parsley and serve the ribs hot over mashed potatoes, spooning some sauce over the top for extra flavor.
Notes
- Store leftover short ribs with braising liquid in the refrigerator for 4 to 5 days or freeze for up to 3 months for best taste and texture.
- Reheat braised short ribs gently on the stovetop or microwave, covered, to keep the meat tender.
- Freeze extra braising liquid in small portions (e.g., ice cube trays) to use later as a flavorful base for soups, sauces, or drizzling over other dishes.
- Braising is a two-step cooking method that involves searing the meat first and then slow-cooking it in liquid for maximum tenderness, ideal for tough cuts like short ribs.
- If you don’t have fresh herbs, dried thyme and rosemary can be used but reduce the quantity to about one-third.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg
