Ingredients and Weight:
- Beef short ribs (bone-in): 8 pounds
- Olive oil: 1/4 cup
- Garlic cloves (minced): 10
- Onion (chopped): 2
- Celery (chopped): 2
- Carrots (chopped): 2
- Dry red wine: 2 cups
- Beef broth: 4 cups
- Worcestershire sauce: 1/4 cup
- Tomato paste: 2 tablespoons
- Bay leaves: 2
- Thyme sprigs: 4
- Salt and black pepper to taste
Preparation Time: 30 minutes
Cooking Time: 3 hours
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Preheat oven to 325°F (160°C).
- Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium heat.
- Brown the short ribs on all sides for 5-7 minutes per side. Remove from the pot and set aside.
- Add garlic, onion, celery, and carrots to the pot. Cook until softened for about 5 minutes.
- Stir in tomato paste and cook for 1 minute.
- Add red wine and beef broth. Bring to a simmer and reduce by half.
- Return the short ribs to the pot. Add bay leaves, thyme, Worcestershire sauce, and additional salt and pepper to taste.
- Cover and braise in the oven for 2-3 hours, or until the meat is fall-off-the-bone tender.
Nutritional Information:
(Per serving)
- Calories: 450
- Fat: 25 grams
- Protein: 30 grams
- Carbohydrates: 20 grams
Dish Characteristics:
- Tender and succulent meat
- Rich and flavorful sauce
- Classic yet unconventional take on short ribs
- Perfect for special occasions or family dinners
User Comments:
- "This dish was amazing! The meat was so tender it melted in my mouth."
- "I love that it's not barbecued, but it still has a delicious flavor."
- "The sauce is perfect for dipping and adding to rice or mashed potatoes."
Special Precautions and Tips:
- If you don't have a Dutch oven, you can use a large roasting pan or deep baking dish.
- Do not overcook the ribs, or they will become tough.
- Let the ribs rest for at least 30 minutes before carving to allow the juices to redistribute.
