{"id":2141,"date":"2026-01-16T09:53:48","date_gmt":"2026-01-16T09:53:48","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/tender-braised-beef-short-ribs-recipe\/"},"modified":"2026-01-16T09:53:48","modified_gmt":"2026-01-16T09:53:48","slug":"tender-braised-beef-short-ribs-recipe","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/tender-braised-beef-short-ribs-recipe\/","title":{"rendered":"Tender Braised Beef Short Ribs Recipe"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div xmlns:default=\"http:\/\/www.w3.org\/2000\/svg\">\n<p>This impressive braised short ribs recipe has mouthwateringly tender beef slowly cooked in a caramelized onion and red wine broth.<\/p>\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"1600\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe.jpg\" alt=\"Braised Short Ribs\" class=\"wp-image-97696\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-225x300.jpg 225w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-768x1024.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-600x800.jpg 600w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1152x1536.jpg 1152w\" sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<p>Think of this dish as French onion soup meets red wine braised short ribs. It\u2019s cozy, it\u2019s rich, and it\u2019s perfect for a cold evening. We\u2019ll caramelize lots of onions for this dish, adding a sweet, rich onion flavor to the braising liquid. Then, to achieve that pull-apart texture, you\u2019ll braise the beef for three hours, but all of that\u2019s hands-off.<\/p>\n<p>You\u2019ll be left with unbelievably tender and flavorful beef and a thick, rich gravy swimming with caramelized onions. Your best bet is to serve this over something that soaks up all of it, like creamy polenta, grits, mashed potatoes, buttered noodles, or thick, crusty bread.<\/p>\n<h2 class=\"wp-block-heading\">Key Ingredients<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Short Ribs:<\/strong> There are two popular kinds of beef short ribs sold in stores, chuck and plate. If you have the choice, use plate short ribs cut into smaller pieces (3 to 4 inches long), sometimes labeled English-style. They have the best balance of meat and fat and become especially tender when cooked low and slow. Chuck short ribs are smaller and a bit more irregular in shape, but will still work. We also use short ribs for these bbq beef ribs.<\/li>\n<li><strong>Onions:<\/strong> Use yellow onions or sweet onions in this dish. Both will caramelize wonderfully.<\/li>\n<li><strong>Tomato Paste and Garlic:<\/strong> The tomato paste adds richness. I love the double-concentrated tubes, since the tube and screw on lid make it easy to store what you haven\u2019t used. Fresh garlic is best here.<\/li>\n<li><strong>Flour:<\/strong> Use all-purpose flour to help thicken the gravy.<\/li>\n<li><strong>Wine:<\/strong> A dry red wine is perfect. Use something you\u2019d drink. We like Chianti, Bordeaux blends, or Merlot.<\/li>\n<li><strong>Stock:<\/strong> The short ribs add a lot of beefiness to the gravy, so plain store-bought beef stock works nicely. However, to make this completely from scratch, here is our beef stock recipe.<\/li>\n<li><strong>Herbs:<\/strong> We love fresh thyme in this and always add a bay leaf. Rosemary is nice, too, but can be overpowering. If you have it on hand, feel free to add \u00bc to \u00bd teaspoon chopped fresh rosemary to the beef before braising in the oven.<\/li>\n<\/ul>\n<p><em>Find the full recipe with measurements below.<\/em><\/p>\n<h2 class=\"wp-block-heading\">How to Make Braised Short Ribs<\/h2>\n<p><strong>Tip 1: Brown your short ribs.<\/strong> Before braising the beef, you really want to take the time to brown the short ribs on all sides first. This adds flavor to the pot, which we will use to build the braising liquid, and it adds flavor and texture to the beef.<\/p>\n<p>Heat a Dutch oven or braiser, add olive oil, then brown on all sides. Since we have a lot of short ribs, you\u2019ll likely need to do this in two batches.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs.jpg\" alt=\"Browning beef short ribs before braising them.\" class=\"wp-image-97700\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1024x683.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-188x125.jpg 188w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<p><strong>Tip 2: Caramelize the onions.<\/strong> If you\u2019ve ever made French onion soup, then you know the beauty of caramelized onions. They take a little time, but I promise it\u2019s worth it for this showy dish.<\/p>\n<p>To do it, you\u2019ll add a little butter to the rendered beef fat in the pot (yep!). Then add your onions, give them a good stir, and cover the pot. Leave them for 10 minutes. When you uncover them, they will have softened and released some moisture into the pan. From there, uncover and continue cooking, stirring often, until they are deeply browned and smell sweet (30-ish minutes more).<\/p>\n<figure class=\"wp-block-image size-full\"><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3.jpg\" alt=\"Caramelizing onions for the beef braising liquid\" class=\"wp-image-97699\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3-1024x683.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3-188x125.jpg 188w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/noscript><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3.jpg\" alt=\"Caramelizing onions for the beef braising liquid\" class=\"lazyload wp-image-97699\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3-1024x683.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-3-188x125.jpg 188w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<p><strong>Tip 3: Simmer the wine.<\/strong> As you are building the braising liquid, add wine to the pot. It adds so much flavor, and red wine braised short ribs are an absolute classic! Before adding anything else to the pot, simmer the wine for a few minutes to burn off some of the alcohol.<\/p>\n<p><strong>Tip 4: Cover with a lid and slowly braise in the oven.<\/strong> To get that pull-apart, tender beef, you need to slowly cook the short ribs for around 3 hours. Think of it as similar to making beef stew, where you want the fat and collagen to melt and the connective tissues to soften and become really tender.<\/p>\n<p>Add the browned beef to the braising liquid, and make sure it\u2019s mostly covered so it does not dry out. Then cook slowly, covered, in the oven for about 3 hours. After 3 hours, the beef will be shockingly tender and so delicious.<\/p>\n<figure class=\"wp-block-image size-full\"><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1.jpg\" alt=\"Placing browned beef short ribs into braising liquid\" class=\"wp-image-97697\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1-1024x683.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1-188x125.jpg 188w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/noscript><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1.jpg\" alt=\"Placing browned beef short ribs into braising liquid\" class=\"lazyload wp-image-97697\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1-1024x683.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-1-188x125.jpg 188w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<figure class=\"wp-block-image size-full\"><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"799\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2.jpg\" alt=\"Short ribs after braising for 3 hours in the oven\" class=\"wp-image-97698\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2-768x511.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2-188x125.jpg 188w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/noscript><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"799\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2.jpg\" alt=\"Short ribs after braising for 3 hours in the oven\" class=\"lazyload wp-image-97698\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2-768x511.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Braised-Short-Ribs-2-188x125.jpg 188w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<h2 class=\"wp-block-heading\">Serving Suggestions<\/h2>\n<p>You\u2019ll be left with a lot of braising liquid. It\u2019s thick, laced with sweet onions, and absolutely delicious (with or without the beef!). I highly recommend skimming the fat at the top of the pot. There\u2019s going to be quite a bit. Once you do, you can serve the beef on or off the bone. A few bones may already have slid off the meat (it\u2019s that tender). We remove the bones, place chunks of tender beef on top of polenta, grits, or mashed potatoes, then spoon a generous amount of the braising liquid over the top. You\u2019ll probably run out of beef before the gravy, but I still think you should save it for spooning over something else for dinner another night.<\/p>\n<p>This dish is intentionally rich. If you\u2019d like something a little lighter to start or on the side, we love this fennel salad, peppy lemon vinaigrette over greens, classic roasted carrots, or these roasted carrots and parsnips.<\/p>\n<h2 class=\"wp-block-heading\">More Mouthwatering, Tender Beef Recipes<\/h2>\n<figure class=\"wp-block-image size-full\"><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1.jpg\" alt=\"Braised Beef Short Ribs\" class=\"wp-image-97695\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1-1024x683.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1-188x125.jpg 188w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\"\/><\/noscript><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1.jpg\" alt=\"Braised Beef Short Ribs\" class=\"lazyload wp-image-97695\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1-1024x683.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Braised-Short-Ribs-Recipe-1-188x125.jpg 188w\" data-sizes=\"(max-width: 1200px) 100vw, 1200px\"\/><\/figure>\n<div class=\"itr-recipe-card\">\n<p><h2>Tender Braised Beef Short Ribs<\/h2>\n<\/p>\n<div class=\"itr-recipe-times\">\n<ul class=\"recipe-times\">\n<li class=\"prep-time\">\n                        <span class=\"recipe-time-lable\"> PREP <\/span><br \/>\n                        <time>20 mins<br \/>\n                        <\/time>\n                    <\/li>\n<li class=\"cook-time\">\n                        <span class=\"recipe-time-lable\"> COOK <\/span><br \/>\n                        <time>3 hr 50 mins<br \/>\n                        <\/time>\n                    <\/li>\n<li class=\"total-time\">\n                    <span class=\"recipe-time-lable\"> TOTAL <\/span><br \/>\n                    <time>4 hr 10 mins<br \/>\n                    <\/time>\n                <\/li>\n<\/ul><\/div>\n<div class=\"itr-description\">\n<p>These short ribs turn out incredibly tender, cooked in a rich caramelized onion and red wine sauce. They are absolutely perfect served over our creamy polenta, homemade mashed potatoes, or next to a thick, crusty slice of bread.<\/p>\n<\/div>\n<p><span>6 Servings<\/span><\/p>\n<div class=\"itr-ingredients\">\n<h2>You Will Need<\/h2>\n<p>                <span class=\"itr-ingredients\"><\/p>\n<p>8 bone-in beef short ribs (about 3 \u00be pounds), cut into 3-inch pieces<\/p>\n<p>Salt and fresh ground black pepper<\/p>\n<p>2 tablespoons olive oil (30ml)<\/p>\n<p>4 medium yellow onions, thinly sliced, about 6 cups<\/p>\n<p>2 tablespoons butter (28g)<\/p>\n<p>2 tablespoons tomato paste (32g)<\/p>\n<p>4 garlic cloves, minced<\/p>\n<p>2 tablespoons all-purpose flour (16g)<\/p>\n<p>1 \u00bd cups dry red wine, like Chianti, Bordeaux blends, or Merlot (355ml)<\/p>\n<p>4 cups beef stock (945ml)<\/p>\n<p>8 fresh thyme sprigs<\/p>\n<p>1 bay leaf<\/p>\n<p><\/span>\n        <\/div>\n<div class=\"itr-directions\">\n<h2>Directions<\/h2>\n<ul>                    <span class=\"itr-directions\"><\/p>\n<p><span class=\"itr-step-num\">1<\/span><strong>Prepare the short ribs:<\/strong> Season them on all sides with salt (we use 2 to 3 teaspoons of fine sea salt). Heat the olive oil in a large Dutch oven or braiser over medium-high heat, then brown the beef on all sides, about 8 minutes. Transfer the browned beef to a plate. You may need to do this in batches.<\/p>\n<p><span class=\"itr-step-num\">2<\/span><strong>Cook the onions:<\/strong> When all the beef has been removed from the pan, reduce the heat to medium, add the butter and onions, then cover with a lid. Cook for 10 minutes. Uncover the pot and continue cooking the onions, stirring occasionally and scraping up any stuck-on browned bits from the bottom and sides. The onions take 30 to 40 minutes to caramelize. Keep a close eye on them. When you notice they begin to brown, stir them more often to prevent burning.<\/p>\n<p><span class=\"itr-step-num\">3<\/span><strong>Prepare the oven:<\/strong> Preheat the oven to <strong>325\u00b0F<\/strong> (162\u00b0C).<\/p>\n<p><span class=\"itr-step-num\">4<\/span><strong>Build the gravy:<\/strong> Add the tomato paste, garlic, and flour to the caramelized onions. Cook, stirring around the pan for about one minute.<\/p>\n<p><span class=\"itr-step-num\">5<\/span><strong>Add the wine:<\/strong> Slowly pour in the wine, and bring to a simmer. Stir it around the pan and simmer for about 2 minutes. <em>Continue to the next step when you no longer smell strong alcohol, but instead smell sweet onions with aromas of the wine.<\/em><\/p>\n<p><span class=\"itr-step-num\">6<\/span><strong>Braise:<\/strong> Add the beef stock, thyme, and bay leaf. Taste, and adjust with pinch or two of salt and pepper. Then. place the browned short ribs back into the pan so that they are covered by the liquid. Cover the pot with a lid, then transfer to the oven and cook for about 3 hours, or until the meat pulls easily away from the bone. Check on them about halfway to make sure the beef is mostly covered by the braising liquid.<\/p>\n<p><span class=\"itr-step-num\">7<\/span><strong>Serve:<\/strong> Remove the pot from the oven. Skim the excess fat from the surface of the sauce. Remove and discard the thyme stems and bay leaf before serving.<\/p>\n<p>                    <\/span><\/p>\n<\/ul><\/div>\n<div class=\"itr-notes\">\n<h2>Adam and Joanne&#8217;s Tips<\/h2>\n<div class=\"tip\">\n<ul>\n<li><strong>Leftovers:<\/strong> Store them in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. When storing these, I prefer to remove them from the bone and then keep them covered with the onion braising liquid. Reheat slowly over low to medium heat.<\/li>\n<li><strong>Buying short ribs:<\/strong> Short ribs are cut from larger plates, so their width varies by store. Most often, you will see lengths of 2 to 3 inches, which is what was used in the photos above. There are two popular kinds of beef short ribs sold in stores, chuck and plate. Both work, but plate short ribs have the best balance of meat and fat and become especially tender when cooked low and slow. Do not use beef back ribs for this recipe.<\/li>\n<li>The nutrition facts provided are estimates.<\/li>\n<\/ul>\n<\/div><\/div>\n<p>\n            <span class=\"nutrition-heading\">Nutrition Per Serving<\/span><span><br \/>\n                <span>Serving Size<\/span><br \/>\n                <span>1\/6 of the recipe<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Calories<\/span><br \/>\n                <span>705<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Total Fat<\/span><br \/>\n                <span>37.8g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Saturated Fat<\/span><br \/>\n                <span>15.5g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Cholesterol<\/span><br \/>\n                <span>177.7mg<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Sodium<\/span><br \/>\n                <span>1298.9mg<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Carbohydrate<\/span><br \/>\n                <span>20.7g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Dietary Fiber<\/span><br \/>\n                <span>3.2g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Total Sugars<\/span><br \/>\n                <span>7.8g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Protein<\/span><br \/>\n                <span>58.3g<\/span><\/p>\n<p>            <\/span>\n        <\/p>\n<p>\n            <span class=\"author-title\"><br \/>\n                <strong>AUTHOR: <\/strong><br \/>\n            <\/span><br \/>\n            <span class=\"author-name\">Joanne Gallagher<\/span>\n        <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<p><br \/>\n<br \/><a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This impressive braised short ribs recipe has mouthwateringly tender beef slowly cooked in a caramelized onion and red wine broth. Think of this dish as French onion soup meets red wine braised short ribs. It\u2019s cozy, it\u2019s rich, and it\u2019s perfect for a cold evening. We\u2019ll caramelize lots of onions for this dish, adding a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2142,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[],"class_list":["post-2141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/diyhaven858.wasmer.app\/wp-content\/uploads\/2026\/01\/Braised-Short-Ribs-Recipe-1.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts\/2141","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/comments?post=2141"}],"version-history":[{"count":0,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts\/2141\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/media\/2142"}],"wp:attachment":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/media?parent=2141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/categories?post=2141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/tags?post=2141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}