Braised Shortribs With Carrots
Tender braised shortribs with carrots and tomatoes offer rich flavor and hearty comfort, perfect for family dinners or special gatherings with a robust, savory profile.
Ingredients
Instructions
- In a large heavy kettle, heat the oil over moderately high heat until hot but not smoking. Brown the shortribs, pat dry, in batches, transferring them with tongs to a platter.
- In the remaining fat in the kettle, cook the onions over moderately low heat, stirring occasionally, until softened.
- Add the garlic and cook, stirring, for 1 minute.
- Return the shortribs and any juices to the kettle. Stir in the chopped tomatoes with juice, red wine, carrots, dried basil, dried thyme, salt, and pepper to taste.
- Bring the liquid to a boil, then cover and braise in a preheated 350°F oven for 2 hours and 30 minutes, until the meat is tender.
- Cook egg noodles separately. Arrange noodles on a platter, top with the braised shortribs, and sprinkle with minced fresh parsley leaves.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of tomato paste when you add the chopped tomatoes. If you don't have dry red wine, beef broth can be used as a substitute. Make sure to pat the shortribs dry before browning to achieve a good sear. Leftover braising liquid can be reduced to create a delicious sauce.
Serving Suggestions
Serve the braised shortribs over a bed of cooked egg noodles for a hearty meal. They pair beautifully with a side of roasted vegetables or a fresh green salad to balance the richness of the dish. For a complete experience, consider serving with crusty bread to soak up the flavorful sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the shortribs and some braising liquid in a saucepan over low heat until warmed through. Alternatively, you can reheat them in the oven at 350°F for about 20 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Shortribs With Carrots contains roughly 365 calories, with 16g protein, 58g carbohydrates, and 12g fat. It is an excellent source of vitamin C (161% of the Daily Value), iron (114% of the Daily Value), and vitamin A (112% of the Daily Value). At about 365 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute beef chuck or brisket if shortribs are not available. However, keep in mind that cooking times may vary slightly depending on the cut and thickness of the meat. Always ensure the meat is tender before serving.
What can I do to thicken the sauce?
If you prefer a thicker sauce, remove the shortribs once they are done and simmer the braising liquid over medium heat until it reduces to your desired consistency. You can also mix a tablespoon of cornstarch with water and add it to the sauce, cooking until thickened.
Is there a good wine pairing for this dish?
A robust red wine, such as Cabernet Sauvignon or Merlot, complements the flavors of the braised shortribs well. If you'd like a lighter option, a Pinot Noir works nicely too. This enhances the meal and echoes the wine used in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).