Braised Beef Short Ribs
These Braised Beef Short Ribs are melt-in-your-mouth tender and perfect served with an incredible creamy onion gravy. If you're looking for a meal to impress that doesn't take much effort, this is it!
Servings: 4 servings
Calories: 572kcal
Ingredients
Braised Short Ribs:
- 1 ½ pounds beef short ribs (4 large ribs)
- 1 teaspoon sea salt (more to taste if desired)
- ½ teaspoon ground black pepper
- 1 ½ cups white wine
- 1 ½ cups chicken broth
- 4 garlic cloves smashed
- 2 shallots sliced
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon bacon fat
Onion Cream Sauce:
- 1 (small) onion chopped
- 1 tablespoon. butter
- ½ cup chicken broth
- 1 cup cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Short Ribs:
- Preheat the oven to 325F.
- Season the short ribs with the salt and pepper.
- Heat the bacon fat in a dutch oven over high heat. Add the short ribs and brown on all sides to form a crust. Remove short ribs and set aside.
- Turn down heat to medium and drain any excess fat from the dutch oven.
- Add the garlic, shallot and thyme and saute until soft, 1-2 minutes.
- Add the wine and simmer for 3-4 minutes.
- Add broth and bay leaf and bring to a boil.
- Add the short ribs, cover and place in the oven for 3 hours, flipping the short ribs every hour.
- Remove from oven and serve drizzled with onion gravy.
Onion Cream Sauce:
- Heat the butter in a skillet over medium heat and cook until they just start to brown.
- Add the broth and simmer for 5 minutes.
- Add the cream and simmer until sauce is thickened, about 5 minutes.
- Season with salt and pepper and serve drizzled on beef short ribs.
Notes
- Letting the short ribs come to room temperature is key in helping them form a nice crust when browning;
- Check the short ribs every hour and spoon the liquid over the top to keep them moist;
- Start the onion gravy about 5-10 minutes before the short ribs are done cooking;
- Substitute 2 tablespoons of minced onions for the shallot if you can't find shallots;
- Fresh thyme should be used - dry does not have the fresh flavor that we want in our braising liquid.
- Replace the white wine with chicken broth if desired - note the alcohol in the wine will cook off during the braising process.
Nutrition
Serving: 1rib | Calories: 572kcal | Carbohydrates: 8g | Protein: 26g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 166mg | Sodium: 862mg | Potassium: 700mg | Fiber: 1g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg