Pioneer Woman Braised Short Ribs Recipe

Searching for an incredible comfort meal? Look no further than this Pioneer Woman Braised Short Ribs Recipe. I love making this rich dish for cozy family dinners. It fills the house with a delicious aroma.

This classic Pioneer Woman Braised Short Ribs Recipe yields tender beef that melts in your mouth. You will adore how simple this Pioneer Woman Braised Short Ribs Recipe is to prepare at home.

What Makes This Pioneer Woman Braised Short Ribs Special

This dish is pure comfort food. The beef short ribs cook low and slow. They slowly absorb rich flavors from red wine and fresh herbs. The meat becomes so tender that it falls off the bone.

First, searing the beef creates a dark, savory crust. Then, slow braising softens the meat fibers. The resulting sauce is silky, deep, and deeply comforting. It tastes like a fancy restaurant dish. Yet, you can easily make it in your kitchen.

It is also fantastic for stress-free hosting. You can prepare everything in one pot. You can even make it a day ahead. In fact, it tastes even better the next day.

Equipment List

• Heavy Dutch oven with a tight lid
• Tongs for turning the ribs
• Sharp chef knife
• Cutting board
• Measuring cups and spoons
• Large spoon or ladle

Recipe Overview (Without Table)

• Recipe Name: Pioneer Woman Braised Short Ribs
• Servings: 6 servings
• Prep Time: 20 mins
• Cook Time: 180 mins
• Total Time: 200 mins
• Course: Main Course
• Cuisine: American / Comfort Food
• Calories: 650 kcal per serving

Ingredients You Need for Pioneer Woman Braised Short Ribs

• 5 pounds beef short ribs (bone-in)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon freshly cracked black pepper
• 1/2 cup all-purpose flour for dusting
• 6 strips thick-cut bacon, diced
• 2 large yellow onions, diced
• 3 medium carrots, chopped
• 3 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (like Cabernet Sauvignon)
• 2 cups low-sodium beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 dried bay leaves

Step-by-Step Guide

1. Season and Flour the Ribs

Sprinkle salt and black pepper over all sides of the beef short ribs. Lightly dust the ribs with all-purpose flour. Shake off any extra flour. This step helps form a crust and thickens the sauce later.

2. Crisp the Bacon

Place your heavy Dutch oven over medium heat. Add the diced bacon. Cook for six minutes until crisp. Remove bacon with a slotted spoon. Leave the rendered bacon fat inside the pot for searing.

3. Sear the Beef Short Ribs

Heat the bacon fat over medium-high heat. Place ribs in the pot in batches. Do not crowd them. Sear each side for two minutes until dark brown. Transfer brown ribs to a plate.

4. Sauté the Vegetables

Turn heat down to medium. Add diced onions, carrots, and celery to the pot. Stir often for five minutes until soft. Stir in minced garlic and tomato paste. Cook for two more minutes until fragrant.

5. Deglaze the Dutch Oven

Pour dry red wine into the pot. Use a wooden spoon to scrape up all browned bits from the bottom. Bring liquid to a boil. Simmer for five minutes until wine reduces by half.

6. Return Meat and Add Herbs

Pour in the beef broth. Nestled the seared short ribs and cooked bacon back into the pot. Add rosemary sprigs, thyme sprigs, and bay leaves. Ensure the liquid covers most of the beef.

7. Slow Braise in the Oven

Cover the pot with its lid. Transfer to an oven preheated to 325 degrees Fahrenheit. Braise for three hours without opening. The meat should be extremely tender and peel off the bone easily.

8. Skim Fat and Serve

Remove the pot from the oven carefully. Discard the bay leaves and herb stems. Spoon excess fat off the top surface. Taste the rich gravy and adjust salt if needed. Serve hot.

Expert Tips & Variations

• Use bone-in short ribs for maximum flavor and richness during cooking.
• Always sear the meat in batches so it browns instead of steams.
• Swap red wine for extra beef broth and a splash of Worcestershire sauce if desired.
• Add fresh mushrooms during the last hour of cooking for extra earthy flavor.
• Make this dish a day early to easily scoop off hardened fat from the surface.

Interesting Facts About Pioneer Woman Braised Short Ribs

Braising is an ancient cooking technique. It combines searing at high heat with slow simmering in liquid. Beef short ribs contain lots of connective tissue.

Slow cooking breaks down collagen into gelatine. This process makes tough cuts incredibly juicy and tender. Red wine adds acidity, which helps balance the rich beef fat.

Perfect Dishes to Serve With Pioneer Woman Braised Short Rib

• Creamy Mashed Potatoes: A classic choice. Fluffy potatoes soak up the red wine sauce perfectly.
• Cheesy Polenta or Grits: Soft polenta creates a smooth bed for tender short ribs.
• Butter Egg Noodles: Easy noodles soak up juices and add a lovely texture.
• Roasted Green Beans: Fresh green beans add color and crisp freshness to the meal.
• Crusty Artisan Bread: Perfect for wiping your plate clean of every last drop.

Storage and Reheating Tips

• Store leftover short ribs in an airtight container in the fridge for up to four days.
• Freeze cooked short ribs with their gravy for up to three months in freezer bags.
• Thaw frozen ribs in the refrigerator overnight before reheating.
• Reheat gently in a covered pot over low heat for fifteen minutes until hot.
• Warm individual portions in the microwave on medium power to avoid drying out the meat.

Nutrition Information

Nutrients	Amount Per Serving
Calories	650 kcal
Protein	42 g
Total Fat	48 g
Saturated Fat	19 g
Carbohydrates	12 g
Fiber	2 g
Sodium	890 mg

Health Benefits

Beef short ribs offer important nutrients for your body. They are rich in high-quality protein, which helps build and repair muscles. Short ribs also provide heme iron, which supports healthy blood cells and energy levels.

Furthermore, zinc in beef boosts your immune system function. Slow-cooked bone broth contains collagen, which supports joint health and skin elasticity. Enjoying this hearty meal in moderation provides great nourishment.

FAQs about Pioneer Woman Braised Short Ribs

Can I make these short ribs in a slow cooker instead of an oven?

Yes, you can easily adapt this recipe for a slow cooker. First, sear the ribs and sauté the vegetables in a skillet. Then transfer everything to your slow cooker. Cook on low heat for seven to eight hours until tender.

What kind of red wine is best for braising short ribs?

A full-bodied dry red wine works best for braising beef. Cabernet Sauvignon, Pinot Noir, or Merlot are fantastic choices. Avoid using sweet wines or labeled cooking wines, as they contain added salt and preservatives.

Why are my braised short ribs tough after three hours?

If short ribs feel tough, they simply need more time to break down. Short ribs require slow cooking to melt collagen. Put the pot back into the oven for another thirty minutes until fork tender.

Can I make braised short ribs ahead of time?

Yes, this dish is ideal for making ahead of time. The flavors deepen overnight in the fridge. Chilling also makes it effortless to remove the layer of fat on top before reheating.

Final Thoughts

This Pioneer Woman Braised Short Ribs recipe is the ultimate hearty meal for your family. The tender meat and rich gravy will impress everyone at your table.

It takes simple effort but delivers massive flavor. Give this classic dish a try this weekend. Your home will smell incredible