Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 pounds of boneless beef short ribs dry with paper towels and season generously with 2 tablespoons of Cajun seasoning, rubbing it evenly into all sides.

2. 2

   Heat 2 tablespoons of grapeseed oil in a large heavy-bottomed pan or Dutch oven over medium-high heat until shimmering, then sear the seasoned short ribs for 4-5 minutes per side until deeply browned, working in batches if necessary to avoid overcrowding, and set them aside.

3. 3

   Reduce the heat to medium, add 1 large finely diced yellow onion, 2 medium finely diced celery stalks, and 1 large finely diced green bell pepper to the same pan, scraping up any browned bits, and cook for 6-8 minutes until softened.

4. 4

   Stir in 4 minced garlic cloves, 1 teaspoon of smoked paprika, 0.5 teaspoon of dried thyme, and 0.25 teaspoon of cayenne pepper, cooking for 1 minute until fragrant.

5. 5

   Pour in 0.5 cup of dry red wine and deglaze the pan, scraping up all remaining browned bits from the bottom, and simmer for 2 minutes until the liquid slightly reduces.

6. 6

   Add 2 cups of low-sodium beef broth and 1 bay leaf to the pan, bring the mixture to a simmer, then return the seared short ribs to the pan, ensuring they are partially submerged in the liquid.

7. 7

   Cover the pan, reduce the heat to low, and braise the short ribs for 2.5 to 3 hours, or until fork-tender, stirring occasionally and adding a splash of water or broth if the liquid reduces too much.

8. 8

   Remove the bay leaf, taste the sauce, and adjust with salt and black pepper as needed before garnishing with 2 tablespoons of chopped fresh parsley just before serving.