25-Min Beef & Carrot Braise
Tender beef short ribs in a savory red-wine pan sauce with carrots. French bistro flavor in less time than takeout.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs beef short ribs
- 1 lb carrots, cut into 2-inch chunks
- ¾ cup red wine
- ¾ cup beef broth
- 1 tbsp tomato paste
- 3 sprigs fresh thyme sprigs
Instructions
- 1
Pat beef dry. Season generously with salt and pepper on all sides.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
- 3
Sear beef 2–3 minutes per side until deeply browned. Transfer to a plate.
- 4
In the same skillet, toss carrots with tomato paste over medium heat for 1 minute.
- 5
Pour in wine and broth, scraping the brown bits from the bottom. Return beef to skillet.
- 6
Add thyme, cover, and simmer over medium heat for 12–14 minutes until beef is tender.
- 7
Serve beef and carrots in shallow bowls with the pan sauce spooned over top.
Tools you’ll need
- large skillet (12-inch)
- tongs
- wooden spoon
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