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Slow Braised Beef Short Ribs

Libby with Lemony Thyme
Cook Time 3 hours
Total Time 3 hours

Ingredients
  

  • 5-6 beef short ribs
  • salt & pepper
  • 3 slices bacon
  • 1 onion large diced
  • 2 carrots sliced
  • 1 celery rib sliced
  • 2 cups rich beef stock
  • 1/2 cup good but not great cabernet or pinot noir
  • 2 Tbl. Worcestershire
  • 3-4 garlic cloves
  • 2 sprigs fresh thyme

Instructions
 

  • Preheat oven to 300 degrees.
  • Season a large Dutch oven by laying 3 slices of bacon across bottom over medium heat. Cook bacon until crispy, remove bacon and pour off all rendered fat. Reserve bacon for another dish or enjoy as a pre-dinner snack.
  • Season short ribs with salt and pepper, then add to Dutch oven; brown on all sides & edges, 2-3 minutes per side. Remove and add onion, carrots and celery to pan and saute until tender, about 5 minutes.
  • Add wine and deglaze pan, scrapping all brown bits with wooden spoon. Return short ribs to pan, nestle in vegetables. Add beef stock to bring liquid up to just over half way up the ribs. Then add garlic, Worcestershire, and thyme.
  • Cover pan and braise in oven, checking every 1/2 hour to insure slow burble (not boil). Reduce heat accordingly. Total cooking time approx. 3 hours or until meat is tender and pulling away from bone.
  • Serve short ribs on a bed of mashed potatoes or mashed cauliflower for a low-carb option, with a ladle of pan gravy.