Braised Short Rib Ragout
Slow roasting gives outstanding flavor to these short ribs
Prep Time30 minutes mins
Cook Time3 hours hrs
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: beef ribs with tomato, braised short ribs, oven braising short ribs, restaurant copycat recipe short ribs
Servings: 4
Calories: 1043kcal
- 6 lbs short ribs
- 2 tbs olive oil divided
- 2 ribs celery chopped
- 1 large carrot chopped
- 1 large onion chopped
- 2 cloves garlic finely minced
- 1 tbs tomato paste
- 1 tbs brown sugar
- 1 bay leaf
- 3 sprigs thyme
- 14 oz diced tomatoes fire roasted preferred do not drain (1 can)
- 1 cup dry red wine I used Madeira
- 2 cups low-sodium chicken stock
Preheat oven to 350F/180C.
Heat a large dutch oven over medium-high heat. Add 1 tbs of the oil and let it heat. Pat the short ribs dry with paper towels.
Brown the short ribs on all sides. This should be done in shifts--don't overcrowd the pan.
Remove to a plate. Add the remaining tablespoon of oil and repeat browning and remove remaining ribs to the plate.
Add the celery, carrot, onion and garlic. Cook for 1-2 minutes, stirring frequently.
Next add the tomato paste and stir into the veggies in the pot. Cook for about 1 minute.
Add the brown sugar, bay leaf, thyme, entire can of tomatoes, wine and chicken stock. Stir to combine.
Add the short ribs back to the pan. Cover tightly and bake for approximately 3 hours (or until meat is very tender).
Serving: 1serving | Calories: 1043kcal | Carbohydrates: 15g | Protein: 99g | Fat: 59g | Saturated Fat: 23g | Cholesterol: 293mg | Sodium: 409mg | Potassium: 2259mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3482IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 12mg