Savory Braised Short Ribs with Rich Vegetable Gravy
Indulge in the comforting flavors of Savory Braised Short Ribs, a classic dish that features succulent beef short ribs slow-cooked in a robust sauce made from a medley of fresh vegetables, aromatic herbs, and zesty seasonings. The long, slow braising process tenderizes the meat, allowing it to absorb the rich flavors of the sauce. Perfect for a cozy family dinner or a special occasion, this dish is best served alongside creamy mashed potatoes or rustic bread to soak up every last drop of the savory gravy. Share this delicious recipe with family and friends, and enjoy the warm, hearty experience it brings to the table.
4
Servings
550
Calories
14
Ingredients
Ingredients
vegetable oil
2 tablespoons (for browning ribs)
beef short ribs
2 1/2 lbs (trimmed and seasoned)
Creole seasoning
2 tablespoons (for seasoning ribs)
onion
1 cup (chopped)
celery
1/2 cup (chopped)
carrot
1/2 cup (chopped)
canned tomatoes
14 1/2 ounces (chopped or whole)
garlic
2 tablespoons (chopped)
red wine vinegar
1/2 cup (for acidity)
Worcestershire sauce
2 tablespoons (for flavor)
bay leaves
3 (for seasoning)
black pepper
2 teaspoons (freshly ground)
beef broth
2 quarts (for braising)
scallion
1/4 cup (chopped, for garnish)
Instructions
1
In a large Dutch oven or heavy pot, heat the vegetable oil over high heat until shimmering.
2
While the oil is heating, generously season the beef short ribs with Creole seasoning, ensuring an even coating by patting it in firmly with your hands.
3
Once the oil is nearly smoking, carefully add the short ribs to the pot in batches, making sure not to overcrowd. Sear the ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Remove the browned ribs and set aside.
4
In the same pot, add the chopped onion, celery, and carrot. Sauté for 1-2 minutes until the vegetables begin to soften and start to brown slightly.
5
Stir in the canned tomatoes, minced garlic, red wine vinegar, Worcestershire sauce, bay leaves, and black pepper. Mix well to combine.
6
Return the seared short ribs to the pot and add enough beef broth to just cover the ribs.
7
Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover the pot and let simmer for about 2 1/2 hours, or until the ribs are extremely tender.
8
When ready to serve, remove the bay leaves and carefully transfer the ribs to a serving platter, allowing any excess sauce to drip off.
9
Ladle the rich sauce and vegetables over the ribs, and garnish with freshly chopped scallions for added color and flavor. Serve hot with your choice of sides.
Nutrition Information
37.5g
Fat
20g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Savory Braised Short Ribs with Rich Vegetable Gravy
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the primary protein used in this dish?
The primary protein is 2 1/2 lbs of beef short ribs.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much protein is in each serving?
There are 45g of protein per serving.
What is the fat content per serving?
Each serving has 37.5g of fat.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
What type of seasoning is used for the meat?
Creole seasoning is used to season the beef short ribs.
How long should the ribs simmer?
The ribs should simmer for about 2 1/2 hours until they are extremely tender.
What kind of pot is best for this recipe?
A large Dutch oven or a heavy pot is recommended.
What vegetables are used to make the gravy?
The gravy includes chopped onion, celery, and carrot.
What is the first step of the instructions?
Heat vegetable oil in a large Dutch oven over high heat until shimmering.
How long should you sear each side of the short ribs?
Sear the ribs for about 3-4 minutes per side until a deep brown crust develops.
What should you do with the beef short ribs before searing?
Generously season them with Creole seasoning and pat it in firmly.
What type of broth is used for braising?
Two quarts of beef broth are used for braising.
Is garlic included in the recipe?
Yes, 2 tablespoons of chopped minced garlic are used.
What acid is added to the sauce?
1/2 cup of red wine vinegar is added for acidity.
How many bay leaves are required?
The recipe calls for 3 bay leaves.
What garnish is suggested for the finished dish?
Garnish with 1/4 cup of freshly chopped scallions.
What are some recommended side dishes?
Creamy mashed potatoes or rustic bread are perfect for soaking up the gravy.
When should the bay leaves be removed?
Remove the bay leaves right before serving.
How much Worcestershire sauce is used?
2 tablespoons of Worcestershire sauce are used for flavor.
What should the heat be set to after the mixture reaches a boil?
Reduce the heat to maintain a gentle simmer.
Should the pot be covered during simmering?
Yes, cover the pot and let it simmer for about 2 1/2 hours.
How much vegetable oil is needed?
You will need 2 tablespoons of vegetable oil.
What size can of tomatoes is used?
Use a 14 1/2 ounce can of chopped or whole tomatoes.
How long should you sauté the onion, celery, and carrot?
Sauté the vegetables for 1-2 minutes until they soften and brown slightly.
Is black pepper used in this recipe?
Yes, 2 teaspoons of freshly ground black pepper are used.
How do you know if the oil is hot enough to sear?
The oil should be shimmering and nearly smoking before adding the ribs.
What is the texture of the meat after cooking?
The long, slow braising process makes the meat succulent and extremely tender.