Braised Bone In Short Ribs Recipe
The dutch oven does it all in this red wine braised short ribs recipe. Tender and flavorful short rib meat cooked low and slow in a dutch oven with veggies.
Servings: 4 people
Calories: 382kcal
Equipment
- 1 dutch oven
Ingredients
- 2 lbs bone-in short ribs
- 2 large carrots diced
- 2 medium zucchini sliced thin, then diced
- 3 cups bone broth or vegetable broth
- ¼ cup coconut aminos
- ½ cup dry red wine
- salt
- pepper
- rosemary
- 1 bay leaf
Instructions
- Heat a large dutch oven on a medium-high heat and coat with olive oil.
- Pat dry the short ribs and place into the dutch oven, sprinkling with salt and pepper.
- Let cook on all sides until browned. Pour in the coconut aminos and red wine to deglaze the bottom of the pan.
- Add in the vegetable or beef stock, carrots, bay leaves, and rosemary.
- Cover and bring the flame to low.Let cook for 2 hours, then add in the zucchini.
- Cover again and let cook for an additional 30 minutes.
Notes
Brown the short ribs before braising. Browning adds a whole extra layer of delicious flavor.
Add in the vegetables after you brown the short ribs and add in the stock. If you are adding zucchini to this, add it in an hour before the short ribs are done. They'll fall apart if added in earlier.
Nutrition
Calories: 382kcal | Carbohydrates: 10g | Protein: 39g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 546mg | Potassium: 962mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6212IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 4mg
