Description
A hearty and comforting dish featuring tender beef short ribs braised to perfection.
Ingredients
Scale
- 8 beef short ribs (English cut)
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon ground black pepper
- 1 tablespoon fennel seed
- 2 tablespoons extra virgin olive oil
- 1/3 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 1/3 cup shallots, finely chopped
- 3 oz tomato paste
- 1/2 cup diced tomatoes (canned or fresh)
- 1 and 1/4 cup beef broth
- 1/2 cup pomegranate juice or dry red wine
- 1 teaspoon garlic, chopped
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh basil, roughly chopped
- 1/4 teaspoon dried rosemary
Instructions
- Preheat the oven to 275°F (135°C).
- Rub the short ribs with a mixture of salt, pepper, and fennel seeds. For deeper flavors, wrap the ribs in plastic wrap and refrigerate for at least an hour.
- In a large Dutch oven, heat the olive oil over medium-high heat and sear the ribs on all sides until browned. Transfer to a plate.
- Lower the heat to medium, add the minced garlic, and sauté for about one minute until fragrant.
- Add shallots and sauté until softened, about one minute. Then add celery and carrots, sautéing for another three minutes.
- Stir in tomato paste, diced tomatoes, beef broth, pomegranate juice (or red wine), chopped garlic, oregano, thyme, and smoked paprika. Mix well.
- Let the mixture simmer for 10-15 minutes to reduce slightly.
- Return the short ribs to the pot, ensuring they are submerged. Cover and transfer to the oven.
- Braise for 3 to 3 1/2 hours, flipping the ribs halfway through.
- Serve hot with the braising liquid over the ribs.
Notes
Allow the short ribs to rest for a few minutes before serving for juicier meat. Enhance flavors by marinating overnight if desired.
- Prep Time: 60 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg