Description
Braised Short Ribs are slow cooked beef ribs that become exceptionally tender and rich in flavor through a classic oven braising technique. This recipe focuses on deep savory notes built from seared beef, caramelized vegetables, fresh herbs, and a balanced tangy sauce. The result is a comforting main dish with fall apart texture and a glossy sauce that pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Ingredients
2 to 3 pounds English cut beef short ribs, bone in
Olive oil
One large sweet onion, roughly chopped
Two stalks celery, roughly chopped
Two carrots, roughly chopped
Three cloves garlic, minced
Tomato paste
Bragg Organic Apple Cider Vinegar or Pompeian Red Wine Vinegar
Fresh thyme sprigs
Fresh rosemary sprigs
Bay leaves
Better Than Bouillon beef base
Reduced sodium beef broth
Cornstarch
Kosher salt
Ground black pepper
Instructions
Preheat the oven to three hundred degrees Fahrenheit and set a rack in the center position
Pat the beef short ribs dry thoroughly and season all sides generously with kosher salt and ground black pepper then allow them to rest briefly at room temperature
Heat olive oil in a heavy Dutch oven over medium high heat until shimmering
Lightly coat the ribs with all purpose flour and sear them in batches until deeply browned on all sides then transfer to a plate
Add the chopped onion, celery, and carrots to the same pot with a pinch of salt and pepper and cook until softened and lightly caramelized
Stir in the garlic, tomato paste, and beef base and cook until fragrant and slightly darkened
Pour in the vinegar and scrape the browned bits from the bottom of the pot to build flavor
Add the beef broth and return the short ribs to the pot along with thyme, rosemary, and bay leaves
Bring the liquid to a gentle simmer then cover the pot and transfer it to the oven
Cook slowly until the meat is very tender and pulls easily from the bone
Remove the ribs and vegetables and keep them warm while discarding the herb stems and bay leaves
Skim excess fat from the liquid then bring it to a boil on the stovetop
Whisk cornstarch with cold water and stir it into the sauce until thickened
Taste the sauce and adjust seasoning then serve it over the short ribs or on the side
Notes
This dish benefits from slow and gentle cooking which allows the connective tissue in the ribs to break down fully
A slow cooker can be used as an alternative after searing the meat and vegetables, cooking on low until tender
The flavor improves after resting which makes this recipe ideal for preparing a day in advance
Store leftovers in an airtight container in the refrigerator for several days or freeze for longer storage
Reheat gently over low heat with a splash of broth to maintain moisture
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braising
- Cuisine: French