Braised Short Ribs
These Braised Short Ribs are fall of the bone deliciousness. The best part is that you can enjoy them any time you want. You don’t have spend a lot of money in a restaurant to have them.
Braised Short Ribs.
How to Make Braised Short Ribs:
Prep:
Take your short ribs out of the refrigerator about an hour before cooking. Season your mean with salt and pepper.
Preheat oven to 330 degrees Fahrenheit.
Cooking:
Heat a few teaspoons of oil on medium heat. In batches, cook the short ribs for about 2 minutes per side.
Do not crowd the pot. Set the short ribs on the side.
In the same dish, add a little more oil (if needed). Add the onions and carrots.
Cook until the onions and carrots begin to soften and caramelize. There is so much flavor here.
Stir in the garlic. Cook for an additional minute. It smells so good here.
Add the celery and cook for about 30 more seconds.
We are adding the celery now (as opposed to having it go in at the same time with the onions and carrots), because celery contains too much water to properly caramelize with the onions and carrots.
Pour in the wine.
Raise the heat to medium-high and cook until the wine evaporates by about half. The reduced wine will look syrupy and have lots of delicious concentrated flavor.
Lower the heat back to medium. Stir in the tomato paste.
Add the parsley.
Pour in the chicken stock.
Return the short ribs back into the pot.
Transfer the short ribs to the oven. Cover and bake for about 3 hours and 30 minutes. Uncover after 2 hours into the baking process.
The short ribs will release a lot of fat. Skim the fat off of the dish. Once you do this you are left with a rich, delicious sauce you can spoon over your short ribs.
Enjoy!
Serving suggestions:
On their own, these Braised Short Ribs are Keto friendly. They are naturally high in fat and very low in carbs.
- For a Keto friendly dinner, serve along with a good serving of the Cauliflower Casserole.
Otherwise, I would recommend serving it with my:
- Creamy Garlic Mashed Potatoes
- Easy Homemade Macaroni and Cheese
- Creamy Polenta/Mamaliga (recipe coming soon)
- Parmesan Risotto (recipe coming soon)
Braised Short Ribs
Ingredients
- About 5 Pounds Bone-in Short Ribs
- Salt and Pepper to taste
- Oil As Needed
- 1-1/2 Cups Chopped Onions
- 1-1/2 Cups Chopped Carrots
- 1 to 2 Teaspoon Minced Garlic
- 1 Cup Chopped Celery
- 1 Cup Red Wine
- 12 Ounces Tomato Paste
- 1 Tablespoon Chopped Parsley
- 4 Cups Chicken Stock
Instructions
-
Take your short ribs out of the refrigerator about an hour before cooking. Season your mean with salt and pepper.
-
Preheat oven to 330 degrees Fahrenheit.
-
Heat a few teaspoons of oil on medium heat. In batches, cook the short ribs for about 2 minutes per side. Do not crowd the pot. Set the short ribs on the side.
-
In the same dish, add a little more oil (if needed). Add the onions and carrots. Cook until the onions and carrots begin to soften and caramelize.
-
Stir in the garlic. Cook for an additional minute.
-
Add the celery and cook for about 30 more seconds.
-
Pour in the wine. Raise the heat to medium-high and cook until the wine evaporates by about half.
-
Lower the heat back to medium. Stir in the tomato paste.
-
Add the parsley.
-
Pour in the chicken stock.
-
Return the short ribs back into the pot.
-
Transfer the short ribs to the oven. Cover and bake for about 3 hours and 30 minutes. Uncover after 2 hours into the baking process.
-
Skim the fat off the top of the dish.