Braised Beef Short Ribs with Carrots
Description
Braised beef short ribs with carrots is a rich, comforting dish where bone-in beef ribs are slow-cooked in a flavorful liquid until tender and fall-off-the-bone soft. The carrots absorb the deep, savory flavors of the sauce, creating a hearty, low-carb-friendly meal perfect for cozy dinners or special occasions.
Ingredients
For the ribs:
- 2–3 lbs (1–1.5 kg) beef short ribs
- Salt & black pepper (to taste)
- 2 tbsp olive oil
For the braising base:
- 1 onion (chopped)
- 2–3 carrots (cut into chunks)
- 3 cloves garlic (minced)
- 2 cups beef broth
- 1 cup red wine (optional, can substitute broth)
- 2 tbsp tomato paste
Herbs & seasoning:
- 2–3 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 1 tsp paprika (optional)
Instructions
1. Prep & season
- Pat ribs dry and season generously with salt and pepper.
2. Sear the ribs
- Heat olive oil in a heavy pot or Dutch oven.
- Sear ribs on all sides until browned (about 3–4 minutes per side).
- Remove and set aside.
3. Build flavor
- In the same pot, sauté onions until soft.
- Add garlic and cook for 30 seconds.
- Stir in tomato paste and cook for 1–2 minutes.
4. Deglaze
- Pour in red wine (if using) and scrape up browned bits.
- Let simmer for 2–3 minutes.
5. Add liquids & herbs
- Add beef broth, thyme, bay leaf, and paprika.
- Return ribs to the pot.
- Add carrots around the ribs.
6. Braise
- Cover and cook in oven at 325°F (160°C) for 2.5–3 hours, or until tender.
7. Finish
- Remove bay leaf.
- Skim excess fat if desired.
- Serve ribs with sauce and carrots.
Servings
- Serves: 4 people
Time
- Prep: 15 minutes
- Cook: 2.5–3 hours
- Total: ~3 hours
Notes
- Bone-in ribs give the best flavor due to marrow and collagen.
- Low, slow cooking is key for tenderness.
- The sauce thickens naturally as collagen breaks down.
Tips
- Use a Dutch oven for best heat distribution
- Brown ribs well — this builds deep flavor
- Let the dish rest 10–15 minutes before serving
- Make it a day ahead — flavor improves overnight
Nutritional Info (Approx. per serving)
- Calories: ~520 kcal
- Protein: ~35 g
- Fat: ~38 g
- Carbs: ~6–8 g
- Fiber: ~2 g
(Values vary depending on ingredients used)
Health Benefits
- High in protein → supports muscle repair
- Rich in collagen → beneficial for joints & skin
- Iron & B vitamins → supports energy levels
- Low-carb friendly → suitable for keto-style diets
Q&A
Q1: Can I make this without wine?
Yes! Just replace wine with extra beef broth.
Q2: Can I cook it faster?
You can use a pressure cooker (about 45–50 minutes), but slow braising gives better flavor.
Q3: Can I use boneless ribs?
Yes, but bone-in gives richer taste.
Q4: How do I store leftovers?
- Refrigerate: up to 4 days
- Freeze: up to 3 months
Q5: Why are my ribs tough?
They likely need more time — keep cooking until they’re fork-tender.