How To Make Fiddleheads Restaurant’s Braised Short Ribs Recipe
Tender, succulent short ribs in a rich, savory sauce.
Serves:
Ingredients
- 4 beef short ribs (about 2.5 lbs)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 cups red wine
- 1 tbsp tomato paste
- 2 bay leaves
- 2 sprigs thyme
- Salt and pepper, to taste
Instructions
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Preheat oven to 325°F.
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Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat.
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Season short ribs with salt and pepper and sear them in the pot until browned on all sides. Remove and set aside.
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Add onion, carrots, celery, and garlic to the pot and sauté until onions are translucent.
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Stir in tomato paste and cook for 1-2 minutes.
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Pour in beef broth and wine, scraping up any browned bits on the bottom of the pot.
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Add bay leaves and thyme, then return the short ribs to the pot.
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Bring the liquid to a simmer, then cover with a lid and transfer to the oven.
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Bake for 3 hours, or until the meat is fork-tender and falling off the bone.
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Remove from oven, let cool slightly, and serve with your favorite sides.
Nutrition
- Calories : 532kcal
- Total Fat : 34g
- Saturated Fat : 13g
- Cholesterol : 131mg
- Sodium : 526mg
- Total Carbohydrates : 9g
- Dietary Fiber : 1g
- Sugars : 3g
- Protein : 40g
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