CryoCove Recipe

Braised Short Ribs

Name: Braised Short Ribs
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Ingredients: 3 lbs bone-in beef short ribs; 2 cups red wine; 2 cups beef broth; 2 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 2 tbsp tomato paste; 1 cup polenta; 2 tbsp olive oil; 2 tbsp butter

Deeply savory braised beef short ribs in a rich red wine reduction with mirepoix and creamy polenta.

Prep

20m

Cook

180m

Total

200m

Servings

Calories

560

Macro Breakdown

Protein40g (40%)

Carbs30g (30%)

Fat30g (30%)

Diet

omnivoregluten-free

Goal

recoveryperformance

Pillar Benefits

FoodMoveSleep

Ingredients

3 lbs bone-in beef short ribs
2 cups red wine
2 cups beef broth
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 tbsp tomato paste
1 cup polenta
2 tbsp olive oil
2 tbsp butter

Instructions

1
Season short ribs heavily with salt and pepper. Brown in olive oil on all sides in a Dutch oven.
2
Remove ribs. Sauté carrots, celery, and onion for 5 minutes. Add tomato paste, cook 1 minute.
3
Deglaze with red wine and reduce by half.
4
Return ribs, add broth. Bring to a simmer.
5
Cover and braise at 300°F for 3 hours until fork-tender.
6
Cook polenta according to package, finish with butter.
7
Serve short ribs over creamy polenta with the reduced braising liquid.

Tips

*Low and slow is the entire secret to short ribs — don't rush it.
*Strain the braising liquid and reduce it further for an even richer sauce.

Frequently Asked Questions

How many calories are in Braised Short Ribs?

Braised Short Ribs has 560 calories per serving with 40g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Braised Short Ribs?

This recipe takes 20 minutes of prep and 180 minutes of cooking, for a total of 200 minutes from start to finish.

Is Braised Short Ribs suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Season short ribs heavily with salt and pepper. Brown in olive oil on all sides in a Dutch oven.

Remove ribs. Sauté carrots, celery, and onion for 5 minutes. Add tomato paste, cook 1 minute.

Deglaze with red wine and reduce by half.

Return ribs, add broth. Bring to a simmer.

Cover and braise at 300°F for 3 hours until fork-tender.

Cook polenta according to package, finish with butter.

Serve short ribs over creamy polenta with the reduced braising liquid.