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Braised beef short ribs offer several health and nutritional benefits. Here are some of them:


1. High Protein Content: Beef is a great source of high-quality protein, and braised short ribs are no exception. Protein is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones.


2. Essential Vitamins and Minerals: Braised beef short ribs are rich in essential vitamins and minerals, including iron, zinc, vitamin B12, and niacin. Iron is important for healthy red blood cells, while zinc is crucial for immune function and wound healing. Vitamin B12 and niacin play key roles in energy production and maintaining a healthy nervous system.


3. Healthy Fats: While beef short ribs do contain fat, when braised properly, a significant portion of the fat melts away, resulting in a tender, flavorful meat with less overall fat content. The remaining fat can contribute to the flavor and mouthfeel of the dish, and it also provides a source of energy and essential fatty acids.


4. Collagen and Gelatin: Beef short ribs contain connective tissue, including collagen. During the braising process, collagen breaks down into gelatin, which contributes to the rich, silky texture of the dish. Collagen and gelatin have several potential health benefits, including supporting joint health, improving skin elasticity, and promoting digestive health.


5. Nutrient Density: Braised beef short ribs are a nutrient-dense food, meaning they provide a significant amount of vitamins and minerals relative to their calorie content. This can be beneficial for individuals looking to maximize their nutrient intake while managing their overall calorie intake.


While braised beef short ribs offer several health benefits, it’s important to note that moderation is key. They are typically prepared with added ingredients such as oils, sauces, and seasoning, which can increase the calorie and sodium content. It’s also advisable to balance your diet with a variety of other nutritious foods, including fruits, vegetables, whole grains, and lean proteins, to ensure a well-rounded nutritional intake.




These Braised Beef Short Ribs are so tender you can eat them with a spoon. The sauce has a deep, rich flavor and your house will smell amazing while it’s cooking. Minimal hands-on time with a deep, rich sauce that rivals even the finest restaurants!



a dish of braised beef short ribs over mashed potatoes with a sprig of fresh thyme

Braised Beef Short Ribs with Red Wine

These oven-baked Braised Beef Short Ribs are so tender you can eat them with a spoon, with a rich, flavorful sauce that rivals even the finest restaurants.



6 lbs beef short ribs (give or take, this doesn’t have to be exact)

2 tbsp canola oil

3 medium onions, chopped

3 medium carrots, chopped

2 celery stalks, chopped

1/4 cup all-purpose flour

1 tbsp tomato paste

1 bottle of dry red wine

32 oz beef stock (preferably low-sodium)

a head of garlic, the top sliced off to expose the cloves

a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)

1 bay leaf

coarse salt and freshly ground black pepper


Preheat the oven to 350°F.

Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many


batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.

Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.

Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover it, and transfer it to the oven.

Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.

Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it’s reduced by 1/3. Season to taste with salt and pepper.

Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you’re watching your carb intake, mashed cauliflower is also delicious.

Nutrition Information:




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