Braised Beef Short Ribs with Green Sauce and Peas
Tender braised short ribs in a rich red wine sauce, served with a bright green herb sauce and sweet peas. A surprisingly quick version of a classic comfort dish.
- Total time
- 100 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 lb beef short ribs
- 1 cup frozen peas
- ½ cup red wine
- 1 cup beef broth
- ½ cup fresh parsley
- 2 tbsp olive oil
Instructions
- 1
Pat the 2 lb short ribs dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high and sear the ribs until deeply browned on all sides, about 8 minutes total.
- 2
Pour in the 0.5 cup red wine and scrape up any browned bits. Add the 1 cup beef broth, bring to a simmer, then cover and cook over low heat until the meat is fork-tender, about 1.5 hours.
- 3
While the ribs cook, make the green sauce: blend the 0.5 cup parsley, remaining 1 tbsp olive oil, and 2 tbsp water until smooth. Season with salt.
- 4
When the ribs are tender, stir in the 1 cup frozen peas and cook until bright green and heated through, about 3 minutes.
- 5
Serve the ribs and peas with the green sauce drizzled over the top.
Tools you’ll need
- Large pot or Dutch oven
- Blender or food processor
- Measuring cups and spoons
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