Slow Baked Short Ribs
A super easy, moist and delicious chuck beef short ribs.
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Servings: 4 people
Calories: 770kcal
Equipment
- Oven proof large saute pan with cover - 6 quarts size or a large baking dish with tight cover.
Ingredients
- 4 pounds bone-in chuck short ribs 6 pieces
- 1 pound carrots organic. washed and peeled
- 1 red onion - large peeled and quartered
- 8 garlic cloves crush/mince 3 cloves. Slice remaining garlic
- 1 tablespoon fresh thyme leaves roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper freshly ground
- 1/2 teaspoon smoked paprika
- 2 tablespoons flour
- 1 cup red wine
Instructions
- Preheat oven 325 degrees.
- Combine the salt, black pepper and paprika. Reserve 1/2 teaspoon of the seasoning mix.
- Season the short ribs thoroughly with the remaining seasoning.
- Sprinkle the flour all over the ribs. Patting the flour to adhere to the meat.
- In a large oven proof sauté pan with a tight lid, heat the olive oil over medium high heat.
- Brown the ribs on both of the flat sides - 2 to 3 minutes per side. Remove to a plate and set aside.
- Lower the heat to medium/low. Add the thyme, garlic and the remaining 1/2 teaspoon seasoning mix. Saute for 30 seconds to 1 minute until fragrant.
- Carefully and slowly pour in the red wine. Adjust the heat to medium/high and cook for 1 to 2 minutes.
- Add the carrots, onions and short ribs. Coat with the wine mixture.
- Cover with a tight lid. Bake in the preheated 325 degrees oven for 3 hours or until the meat is fork tender.
- Remove the pan from the oven. Garnish with your favorite herbs, if desired. Plate and serve. Enjoy!
Nutrition
Calories: 770kcal | Carbohydrates: 20.72g | Protein: 65.43g | Fat: 41.19g | Saturated Fat: 15.39g | Cholesterol: 195.36mg | Sodium: 1170.69mg | Potassium: 1696.05mg | Fiber: 4.33g | Sugar: 7.01g | Vitamin A: 19150.55IU | Vitamin C: 13.4mg | Calcium: 92.98mg | Iron: 8.51mg