Braised Flanken Beef Short Ribs

5 from 4 votes

Thesebraisedbeef ribsThese braised beef ribs are fall-apart tender, rich, and deeply flavorful, thanks to a slow-cooked combination of red wine, beef broth, and aromatic vegetables.

Prep Time20

Cook Time3 15

Total Time3 35

Course: Dinner, Main Course, One Pot Recipe

Cuisine: American

Servings: -6 people

Calories: 427kcal

Author: Claudy

Equipment

Ingredients

For the Ribs:

3 pounds 1.4 kg Flanken-style beef short ribs
2 tablespoons, 30ml Olive oil
1 tablespoon, 15g Salt
1 teaspoon, 3g Black pepper
2 tablespoons, 16g All-purpose flour (optional, for thickening)

For the Braising Liquid:

1 large Onion diced
2 Carrots diced
2 Celery stalks diced
4 cloves Garlic minced
2 tablespoons, 32g Tomato paste
2 cups, 480 ml Dry red wine (such as Cabernet Sauvignon or Merlot)
2 cups, 480ml Beef broth
1 tablespoon, 15ml Worcestershire sauce
1 tablespoon, 15ml Balsamic vinegar
1 teaspoon Thyme dried
1 teaspoon Rosemary dried
2 Bay leaves

Instructions

Sear the Ribs:

Preheat oven to 325°F (163°C).
Pat ribs dry with a paper towel. Season all over with salt and black pepper. Lightly dust with flour for a better sear.
3 pounds 1.4 kg Flanken-style beef short ribs, 1 tablespoon, 15g Salt, 1 teaspoon, 3g Black pepper, 2 tablespoons, 16g All-purpose flour
Heat olive oil in a large Dutch oven over medium-high heat.
2 tablespoons, 30ml Olive oil
Sear ribs for 2-3 minutes per side until well browned. Remove from pot and set aside.

Sauté the Vegetables:

In the same pot, add onion, and celery. Cook for 5 minutes until softened.
1 large Onion, 2 Celery stalks
Stir in garlic and tomato paste, cooking for another 2 minutes until fragrant.
4 cloves Garlic, 2 tablespoons, 32g Tomato paste

Deglaze with Wine:

Pour in red wine, scraping up any browned bits from the bottom of the pot.
2 cups, 480 ml Dry red wine
Simmer for 5 minutes to reduce slightly.

Braise the Ribs:

Return ribs to the pot. Add carrot, beef broth, Worcestershire sauce, balsamic vinegar, dried thyme, dried rosemary, and bay leaves.
2 cups, 480ml Beef broth, 1 tablespoon, 15ml Worcestershire sauce, 1 tablespoon, 15ml Balsamic vinegar, 1 teaspoon Thyme, 1 teaspoon Rosemary, 2 Bay leaves, 2 Carrots
Bring to a simmer, then cover and transfer to the oven.
Braise for 2.5-3 hours, until the ribs are fork-tender.

Finish & Serve:

Remove ribs from the pot and skim off any excess fat. If desired, strain the sauce for a smoother texture.
Simmer the sauce for 5-10 minutes to reduce and thicken if necessary.
Serve ribs with mashed potatoes, polenta, or buttered noodles

Nutrition