Braised Short Ribs

Braised Short Ribs

Active Time

30 minutes

Total Time

3 hours

Serving Size



  • 2 large onions
  • 4 carrots
  • 4 stalks celery
  • 4 cloves garlic
  • 4 lb bone-in beef short ribs
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons olive oil
  • 1 cup dry red wine (or red wine vinegar)
  • ½ cup beef broth (or stock)
  • 1 bay leaf


  1. Preheat oven to 325°F. Slice onions and carrots into 1/4-inch-thick pieces; slice celery into 1-inch-thick pieces. Chop garlic finely.
  2. Trim fat from ribs; sprinkle with pepper and ½ teaspoon salt. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in pan; cook ribs 1–2 minutes on all sides until browned. Remove ribs and set aside.
  3. Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining ½ teaspoon salt; bring to a boil, then remove from heat.
  4. Return ribs to Dutch oven; cover and bake 2–2 ½ hours until meat is tender and 145°F, stirring halfway through cook time. Remove bay leaf and discard. Serve.

Nutritional information

Amount per ⅙ recipe serving: Calories 340, Total Fat 19.00g, Sat Fat 7.00g, Trans Fat 0.00g, Chol 75mg, Sodium 350mg, Total Carb 9g, Fiber 2.00g, Sugars 3g, Protein 25g, Calc 4%, Vit A 0%, Vit C 0%, Iron 15%