“I have had braised beef short ribs in many fine restaurants over the years. Yet, it was a dish that I never made, why? I don’t know. I served this at a recent dinner party, and they were fantastic. My braised beef short ribs were simple to make and tasted like much more effort was put into them. These beef short ribs were so tender that no one needed a knife to cut them. Best of all I fed over 8 people for very little money, beef short ribs are a bargain at the butcher.
Do you have a favorite inexpensive dish you like to serve to company? If so what’s your signature inexpensive dish?
Suggested Sides:
Wedge Salad
Salt Grass Steakhouse Garlic Mashed Potatoes
Creamy Parmesan Polenta
Easy Rice Pilaf
Braised Beef Short Ribs
Braised Beef Short Ribs are a wonderful hearty beef dish that many fancy restaurants serve. You can make braised beef short ribs that taste just as good at home.
Print Pin RatePrep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 421kcal
Ingredients
- 3 pounds beef short ribs 8 to 10 ribs
- 1 chopped white onion
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 2 cups red wine I used shiraz, but any dry wine will do
- 2 teaspoons chopped garlic
- 3 bay leaves
- 4 cups chicken broth
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 350 degrees.
- In a large heavy-bottomed pot over medium-high heat drizzle a couple tablespoons of vegetable oil. Brown beef short ribs on all sides. Do not crowd the pan, you may need to brown the ribs in 2 or 3 different batches.
- Remove ribs and toss in chopped garlic, chopped celery, chopped onions, and chopped carrots. Cook the vegetables until they begin to soften and caramelize. Remove the vegetables from the pan, and pour in red wine. Deglaze the pan using the red wine, be certain to scrape the browned bits off of the pan with a spoon. When this mixture begins to thicken, add vegetables, browned beef ribs, bay leaves, and chicken stock. Cover pot, and place into the heated oven.
- Cook for approximately 2 1/2 hours. Strain ribs and vegetables from the pot, and set aside. Drain off excess fat inside of the pot, and then place the pot onto the stove top, and reduce the liquid inside of the pot by half, return the vegetables and ribs to the pot. Serve ribs with mashed potatoes, noodles, polenta or even risotto.
Nutrition
Calories: 421kcal | Carbohydrates: 7g | Protein: 32g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 706mg | Potassium: 934mg | Fiber: 1g | Sugar: 2g | Vitamin A: 72% | Vitamin C: 17.2% | Calcium: 4.5% | Iron: 24.2%
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Gwynne Schweiker says
January 30, 2018 at 9:06 amIs this the recipe for Seasons 52’s short ribs?
Stephanie says
July 18, 2018 at 3:40 amNo, it isn’t, I should give their beef short ribs a try.
Catalina Linkava says
January 26, 2013 at 3:33 amMy dad was all over this last night! He loves beef and fish – hates pork. Wonderful recipe and easy instructions. Can’t go wrong with that. And obviously I didn’t since dad gave me two thumbs up!
tickedmomwithhungryfam says
October 9, 2012 at 4:16 pmthis is annoying. i started this recipe for dinner, figuring the 20mins prep time and STATED 40 mins cook timeonly to scroll down half way through prep to find “……21/2 hours!!!!!!” not happy. the COOK TIME should read3 hours 10 mins. idiots.
just me says
September 18, 2013 at 12:12 pmI ALWAYS pre-read recipies, plus in who’s world does it only take 40 minutes to cook short ribs? LOL
Terry J Corts says
March 29, 2012 at 1:16 pmI did try shortribs,with 5spice powder.In a crock pot,little bit of beef stock,serve on basmatti rice.yum
Sue Minick says
August 15, 2010 at 2:26 pmI was wondering if these could not be done in the crockpot, drain the liquid, put it in the frig overnight, take the hardened fat off, reduce the liquid, and then finish off in the crockpot.
You know, I was thinking the same thing. I stopped at the store, and grabbed another package of them today. I enjoyed these so much the last time.~Stephanie
Fran says
August 12, 2010 at 8:51 pmUnfortunately they’re not very economical around these parts any longer, but I still buy them frequently. There seems to be no end in sight to the ever-increasing cost of a food basket in this part of the country.
I’m glad your guests loved the meal. It sure is a good one!
Stephanie says
August 13, 2010 at 2:58 amActually I purchased mine at an ethnic market, and they were much less expensive than the grocery store in my suburb. One thing is for certain, I will be making Braised Beef Short Ribs again.