Italian Slow Braised Short Ribs
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.
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 Facts
Serving 2gCalories 632kcal (32%)Carbohydrates 20g (7%)Protein 38g (76%)Fat 24g (37%)Saturated Fat 8g (40%)Cholesterol 97mg (32%)Sodium 991mg (41%)Potassium 1668mg (48%)Fiber 2g (8%)Sugar 7g (8%)Vitamin A 5640mg (113%)Vitamin C 10.1mg (12%)Calcium 93mg (9%)Iron 6.2mg (34%)
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