Braised Beef Short Ribs with Carrots
Description
Braised beef short ribs with carrots is a rich, comforting dish where bone-in beef ribs are slow-cooked in a flavorful liquid until tender and fall-off-the-bone soft. The carrots absorb the deep, savory flavors of the sauce, creating a hearty, low-carb-friendly meal perfect for cozy dinners or special occasions.
Ingredients
For the ribs:
2–3 lbs (1–1.5 kg) beef short ribs
Salt & black pepper (to taste)
2 tbsp olive oil
For the braising base:
1 onion (chopped)
2–3 carrots (cut into chunks)
3 cloves garlic (minced)
2 cups beef broth
1 cup red wine (optional, can substitute broth)
2 tbsp tomato paste
Herbs & seasoning:
2–3 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
1 tsp paprika (optional)
Instructions
1. Prep & season
Pat ribs dry and season generously with salt and pepper.
2. Sear the ribs
Heat olive oil in a heavy pot or Dutch oven.
Sear ribs on all sides until browned (about 3–4 minutes per side).
Remove and set aside.
3. Build flavor
In the same pot, sauté onions until soft.
Add garlic and cook for 30 seconds.
Stir in tomato paste and cook for 1–2 minutes.
4. Deglaze
Pour in red wine (if using) and scrape up browned bits.
Let simmer for 2–3 minutes.
5. Add liquids & herbs
Add beef broth, thyme, bay leaf, and paprika.
Return ribs to the pot.
Add carrots around the ribs.
6. Braise
Cover and cook in oven at 325°F (160°C) for 2.5–3 hours, or until tender.
7. Finish
Remove bay leaf.
Skim excess fat if desired.
Serve ribs with sauce and carrots.
Servings
Serves: 4 people
Time
Prep: 15 minutes
Cook: 2.5–3 hours
Total: ~3 hours
Notes
Bone-in ribs give the best flavor due to marrow and collagen.
Low, slow cooking is key for tenderness.
The sauce thickens naturally as collagen breaks down.
Tips
Use a Dutch oven for best heat distribution
Brown ribs well — this builds deep flavor
Let the dish rest 10–15 minutes before serving
Make it a day ahead — flavor improves overnight
Nutritional Info (Approx. per serving)
Calories: ~520 kcal
Protein: ~35 g
Fat: ~38 g
Carbs: ~6–8 g
Fiber: ~2 g
(Values vary depending on ingredients used)
Health Benefits
High in protein → supports muscle repair
Rich in collagen → beneficial for joints & skin
Iron & B vitamins → supports energy levels
Low-carb friendly → suitable for keto-style diets
Q&A
Q1: Can I make this without wine?
Yes! Just replace wine with extra beef broth.
Q2: Can I cook it faster?
You can use a pressure cooker (about 45–50 minutes), but slow braising gives better flavor.
Q3: Can I use boneless ribs?
Yes, but bone-in gives richer taste.
Q4: How do I store leftovers?
Refrigerate: up to 4 days
Freeze: up to 3 months
Q5: Why are my ribs tough?
They likely need more time — keep cooking until they’re fork-tender.