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Braised Short Ribs

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 30 min
  • 200 min
  • $$$$
Gatheredtable
adapted from Tamara (our nutritionist)

Ingredients

  • 1 large onion, peeled, chopped
  • 1 large carrot, peeled, chopped
  • 1 stalk celery chopped
  • 4 cloves of garlic, chopped
  • 1/2 cup chopped fresh italian parsley
  • 2 tablespoons canola or olive oil
  • 3 pounds boneless short ribs
  • 4 sprigs of fresh thyme
  • 4 sprigs of fresh italian parsley
  • 1 bay leaf
  • 1 teaspoon sea salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 1 bottle sturdy red wine

Directions

Prep: 1. Heat oven to 350. 2. Chop onion, carrot, celery, garlic, and parsley. Make: 1. Heat 2 tablespoon of oil in a heavy Dutch oven and brown ribs on all sides, seasoning well (about 20 minutes). Remove ribs, pour out fat. 2. Heat remaining oil and sauté onion, carrot, celery and garlic; season with salt and pepper to taste. 3. Add wine, thyme, parsley stems and bay leaf; bring to a boil. 4. Add ribs, cover and put in oven. Cook 3 hours, turn meat 1-2 times during cooking. 5. Strain vegetables and meat from liquid, reserving liquid. 6. Reheat liquid and bring to a boil. 7. Boil until slightly thickened, then add ribs, vegetables and chopped parsley. Heat ribs through and season.

Notes

If you like a thicker sauce you can add 1 tablespoon of butter during step 7.

Goes great with these recipes

Herbed Blue Potatoes
Favorite Mashed Potatoes
Arugula and Fresh Fig Salad
Simple Arugula Salad with Avocado
Roasted Artichokes with Garlic and Lemon
Asparagus Basil Salad
Herbed Fingerling Potatoes
Baked Potatoes
Baked Sweet Potatoes
Mashed Potatoes (dairy-free)
Basic Broccoli
Roasted Asparagus
Sauteed Carrots with Dill
Simple Green Salad

The ultimate meal planner

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