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Italian Slow Braised Short Ribs
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Beef short ribs are rubbed with Italian herbs then slow braised in a red wine sauce in this delicious gluten free braised short ribs recipe.
Course
Main Course
Cuisine
Italian
Prep Time
45
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
45
minutes
mins
Servings
4
people
Calories
632
Author
Whitney Bond
Ingredients
2
tbsp
olive oil
1
shallot
grated
1
garlic clove
crushed
5
sprigs
fresh thyme
chopped
5
sprigs
fresh rosemary
chopped
1
tsp
dried oregano
½
tsp
kosher salt
1
tsp
black pepper
2
lbs
beef short rib
4 pieces - 2 inches thick
1
cup
carrots
diced
1
cup
celery
diced
1
cup
onion
diced
4
cups
red wine
2
tbsp
tomato paste
4
cups
beef stock
Instructions
Preheat the oven to 350°F.
In a small bowl, combine the olive oil, shallot, garlic, thyme, rosemary, salt and pepper.
Rub the mixture onto the short ribs.
Add a drizzle of olive oil to a large pot, or dutch oven.
Add the short ribs to the pot and sear over medium-high heat on each side.
Remove the short ribs from the pot.
Add the carrot, celery and onion, and caramelize on high heat.
Deglaze with the red wine. Bring to a boil. Add the tomato paste.
Add the short ribs back to the pan.
Pour the beef broth over the short ribs.
Cover and place in the oven for 3 hours.
Remove from the oven.
Remove the short ribs from the pot. Let rest for 10-15 minutes.
Strain the cooking liquid into a large saucepan and reduce over medium-high heat for 15 minutes.
The short ribs should fall right off the bone, you’ll then want to trim the fat from the short ribs and shred the meat.
Serve with pasta or polenta, then top with the reduced sauce.
Nutrition
Serving:
2
g
|
Calories:
632
kcal
|
Carbohydrates:
20
g
|
Protein:
38
g
|
Fat:
24
g
|
Saturated Fat:
8
g
|
Cholesterol:
97
mg
|
Sodium:
991
mg
|
Potassium:
1668
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
5640
mg
|
Vitamin C:
10.1
mg
|
Calcium:
93
mg
|
Iron:
6.2
mg