Ingredients
- 8 bone-in short ribs (about 4 pounds)
- 3 tbsp olive oil
- 1 large onion, diced
- 3 ribs celery, diced
- 3 medium carrots, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth (or vegetable broth)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 320°F (160°C).
- Season short ribs generously with salt and pepper.
- In a large oven-safe pot, heat olive oil over medium-high heat. Sear short ribs on all sides until well browned. Remove and set aside.
- Add onion, celery, and carrots to the pot. Sauté until softened.
- Stir in garlic and cook for 1 minute. Add tomato paste and cook until slightly darkened.
- Return ribs to the pot and pour in broth until mostly submerged.
- Cover and bake for 3 hours, or until ribs are very tender.
- Uncover and bake for another 30 minutes to reduce sauce.
- Let rest briefly before serving. Skim fat if desired.
Notes
- Substitute 1 cup broth with red wine for deeper flavor.
- Add fresh herbs like thyme or rosemary for an herbal touch.
- Mushrooms add earthiness and umami.
- Red pepper flakes provide a bit of heat.
- Cook in a slow cooker on low for 7–8 hours after searing.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion (approx. 2 ribs)
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
