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Braised Short Ribs

Braised Short Ribs
Servings:
6
Total Time:
3 hours
Active Time:
30 minutes

Ingredients

2 large onions, sliced 1/4-inch thick
4 carrots, peeled and cut into 1/4-inch pieces
4 stalks celery, cut into 1-inch pieces
4 cloves garlic, minced
4 lb bone-in beef short ribs, trimmed of fat
1 teaspoon kosher salt, divided
1/2 teaspoon pepper
2 tablespoons olive oil
1 cup Cabernet Sauvignon (or red wine vinegar)
1/2 cup beef broth (or beef stock)
1 bay leaf

Prep

  • Preheat oven to 325°F. Chop onions, carrots, and celery; mince garlic.

Steps

  1. Sprinkle ribs with 1/2 teaspoon salt and pepper. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in pan; cook ribs 1–2 minutes on all sides or until browned. Remove ribs and set aside.
  2. Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining 1/2 teaspoon salt; bring to a boil, then remove from heat.
  3. Return ribs to Dutch oven; cover and bake 2–2 1/2 hours or until meat is tender; stir halfway. Remove and discard bay leaf. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 310kcal; FAT 19.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 75mg; SODIUM 360mg; CARB 8g; FIBER 2.00g; SUGARS 3g; PROTEIN 25g; CALC 4%; VIT A 140%; VIT C 8%; IRON 15%

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