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Braised short ribs with carrots in a blue pot, garnished with fresh thyme.
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Braised Short Ribs

These braised short ribs are beef ribs simmered in a savory sauce with herbs, garlic and vegetables until fall-apart tender. A comfort food classic that's elegant enough for entertaining, yet easy enough for a busy weeknight.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 40 minutes
Servings 6
Calories 508kcal
Author Sara Welch

Ingredients

  • 1 tablespoon olive oil
  • 3 1/2 pounds boneless short ribs cut into 6 inch pieces, or 5 pounds bone-in short ribs
  • salt and pepper to taste
  • 3/4 cup onion sliced
  • 3 carrots peeled and cut into 3/4 inch thick slices
  • 1 tablespoon garlic minced
  • 4 sprigs fresh thyme plus more for garnish
  • 1 bay leaf
  • 2 cups beef broth
  • 1 cup root beer do not use diet
  • 1 tablespoon cornstarch

Instructions

  • Preheat the oven to 300 degrees F.
  • Heat the olive oil in a large dutch oven style pot over medium high heat.
  • Generously season the short ribs on both sides with salt and pepper.
  • Place half of the short ribs in a single layer in the pot. Cook for 4-5 minutes per side or until golden brown. Repeat the process with the remaining meat.
  • Remove the meat from the pan, and cover with foil to keep warm.
  • Add the onions and carrot to the pan. Season the vegetables with salt and pepper to taste. Cook for 4-5 minutes or until just tender and starting to brown.
  • Add the garlic and cook for one more minute, stirring constantly.
  • Add the short ribs, thyme, bay leaf, beef broth and root beer to the pot. Bring to a simmer. Cover and place the pot in the oven.
  • Bake for 3-4 hours, or until meat is tender.
  • Remove the pot from the oven. Take the ribs out of the pot and cover to keep warm. Discard the bay leaf and thyme sprigs. Skim any fat off the surface of the liquid.
  • Place the pot on the stove and bring to a simmer over medium heat. Mix the cornstarch with 2 tablespoons of cold water and add it to the pot. Bring to a boil and cook for one minute or until thickened.
  • Add the ribs back to the pot and spoon the sauce over the top. Add salt and pepper to taste if desired. Garnish with thyme sprigs, then serve.

Video

Nutrition

Calories: 508kcal | Carbohydrates: 11g | Protein: 52g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 497mg | Potassium: 1115mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5127IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 6mg