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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!
Course Main Course
Cuisine French
Prep Time 15 minutes minutes
Cook Time 3 hours hours
Total Time 3 hours hours 15 minutes minutes
Servings 4 servings
Calories 572 kcal
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
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.
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.
Serving: 1 rib | Calories: 572 kcal | Carbohydrates: 8 g | Protein: 26 g | Fat: 41 g | Saturated Fat: 22 g | Cholesterol: 166 mg | Sodium: 862 mg | Potassium: 700 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 991 IU | Vitamin C: 11 mg | Calcium: 72 mg | Iron: 3 mg