Braised Beef Short Ribs with Rich Gravy

1. 1

   Gather the ingredients.

2. 2

   Season the ribs with salt and pepper, then coat them in flour.

3. 3

   Heat oil in a large pot over medium-high heat. Sear the ribs in the hot oil in small batches, adding more oil as needed, 2 to 3 minutes per batch. Transfer them to a plate.

4. 4

   Add the onions to the pot and cook, stirring, for 2 minutes. Add the celery and carrots; cook, stirring, for 1 minute.

5. 5

   Season with salt and pepper, then stir in the garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.

6. 6

   Pour in the wine and bring it to a boil while scraping the browned bits from the bottom of the pot with a wooden spoon. Add the stock and return to a boil.

7. 7

   Reduce the heat to low and add the ribs.

8. 8

   Simmer until the meat pulls away easily from the bone and the sauce has thickened, about 2 hours.

9. 9

   Discard the bay leaves. Stir in the parsley and serve.

• Calories 1240.9 kcal High
• Protein 61.24 g Good Source
• Carbs 33.78 g Moderate
• Total Fat 96.21 g High
• Saturated Fat 37.91 g High
• Trans Fat 2.7 g High
• Cholesterol 139.59 mg High
• Sodium 821.29 mg High
• Fiber 3.37 g Moderate
• Sugar 11.71 g High
• Added Sugar 0.0 g Low Source
• Calcium 102.1 mg Low Source
• Iron 8.17 mg Good Source
• Potassium 1063.74 mg Good Source
• Vitamin A 29.15 mcg_rae Low Source
• Vitamin C 6.32 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷