These tender and succulent short ribs are cooked low and slow in a rich cabernet sauce, resulting in a melt-in-your-mouth dish that's perfect for a special occasion or a cozy night in. Serve them over mashed potatoes or polenta.

Quick Info

⏱️ 555 min • 🍽️ 6 servings • ⭐ 94%

Nutrition

415 cal • 34g protein • 22g carbs • 19g fat

Tags

[North American] • [Dairy-Free] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Cuisine]

Ingredients

• 6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat
• 2 celery stalks, trimmed and cut into 1-inch pieces
• 2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
• 1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
• 6 garlic cloves, peeled
• 1 bay leaf
• 4 sprigs fresh thyme
• Whole black pepper, to taste
• 2 tablespoons all-purpose flour
• Salt, to taste
• Pepper, to taste
• n/a
• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 2 quarts unsalted beef broth or chicken broth
• Mashed potatoes
• Italian parsley, chopped, as needed

Instructions Preview

1. In a large bowl, add the short ribs, all v…
2. Marinate at least 6 hours in the fridge.
3. Remove the meat from the marinade and pat …

…and 12 more steps

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Recipe by: Jody Duits • From: Tasty