Boneless Beef Short Ribs
Our boneless beef short ribs are braised low and slow in the oven until they're fork-tender and they practically melt in your mouth. #shortribs #braisedbeef
Calories
Ingredients
- 4 pounds boneless beef short ribs cut in half
- salt and pepper
- 3 tablespoons vegetable oil
- 2 medium onions, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 2 cups low-sodium beef stock
- 2-4 sprigs thyme
- 2-4 sprigs oregano
- 2 sprigs rosemary
- 1 dried bay leaves
- 1 head of garlic, cut in half crosswise
Instructions
- Adjust the oven shelf to the bottom 1/3 of the oven. Preheat oven to 350ºC (177ºC).
- Lay boneless beef ribs (4 pounds) out on a paper towel and top with paper towels to absorb any moisture. Season ribs with 1 teaspoon salt and 1 teaspoon black pepper.
- Heat oil (3 tablespoons) in a large Dutch oven. When oil is hot, add the ribs in batches, and brown on both sides. Transfer to a plate.
- Add onion (2 medium), carrots (2 medium ), and celery (2 stalks) to pan and saute until onions are translucent. Sprinkle flour (1/4 cup) over veggies and continue to cook, stirring constantly for 1 minute. Stir in the tomato paste (1 tablespoon).
- Add the beef broth (2 cups), red wine (2 cups), thyme (2-4 sprigs), oregano (2-4 sprigs), rosemary (2 sprigs), garlic (1 head), and bay leaf (1) then add short ribs with any accumulated juices. Bring to a boil; cover, and transfer to oven.
- Cook until short ribs are fork tender, about 2–2½ hours. Place ribs on a platter and skim excess fat off the top of the braising liquid. Adjust seasoning. Pour the sauce into a gravy boat and serve with ribs.
