Easy Braised beef short ribs are a hearty and comforting dish that’s sure to impress anyone at your dinner table. The tender meat and rich flavors develop beautifully during the slow cooking process, making it a favorite for family gatherings and special occasions.
Why Make This Recipe
There are countless reasons to give braised beef short ribs a try. For one, they are a true crowd-pleaser with their melt-in-your-mouth texture. The slow braising process allows the beef to absorb all the wonderful flavors from the ingredients, creating a rich and savory dish. Whether you’re cooking for a holiday, hosting a cozy dinner party, or simply indulging in a family meal, this recipe will satisfy even the pickiest eaters. Plus, it’s relatively simple to prepare, making it an ideal choice for home cooks of all skill levels.
How to Make Braised Beef Short Ribs
Ingredients
- 8 beef short ribs (English cut)
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon ground black pepper
- 1 tablespoon fennel seed
- 2 tablespoons extra virgin olive oil
- 1/3 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 1/3 cup shallots, finely chopped
- 3 oz tomato paste
- 1/2 cup diced tomatoes (canned or fresh)
- 1 and 1/4 cup beef broth
- 1/2 cup pomegranate juice (Whole30) or dry red wine
- 1 teaspoon garlic, chopped
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (or more to taste)
- 1 tablespoon fresh basil, roughly chopped
- 1/4 teaspoon dried rosemary
Directions
- Preheat the oven to 275 degrees F (135 degrees C).
- In a small bowl, combine salt, pepper, and fennel seeds. Rub this seasoning mixture all over the short ribs. For deeper flavors, wrap the seasoned ribs in plastic wrap and let them sit for an hour or more.
- In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the short ribs on all sides until browned. Remove the ribs from the pot and transfer them to a plate.
- In the same Dutch oven, lower the heat to medium and add the minced garlic. Sauté for about one minute until fragrant.
- Next, add the shallots, stirring them until they start to soften, about another minute. Then, introduce the chopped celery and carrots, sautéing them for about three minutes.
- Pour in the tomato paste and diced tomatoes, followed by the beef broth, pomegranate juice (or red wine), chopped garlic, oregano, thyme, and smoked paprika. Stir well to loosen any browned bits from the bottom of the pot.
- Let the mixture simmer for 10-15 minutes, allowing it to reduce slightly.
- Return the short ribs to the Dutch oven, ensuring they are submerged in the liquid. Place the lid on the pot and transfer it to the preheated oven.
- Cook for 3 to 3 1/2 hours, flipping the short ribs halfway through for even cooking.
- Serve the ribs hot, covered with the braising liquid for added flavor.
Pro Tips for Success with Braised Beef Short Ribs
- Slow and Low Cooking: The key to tender short ribs is cooking them slowly at a low temperature. This breaks down the tough connective tissue and results in fall-apart meat.
- Resting Time: Allow your short ribs to rest for a few minutes after removing them from the oven before serving. This helps the juices redistribute, leading to a juicier final product.
- Enhancing Flavors: If you like, you can marinate the ribs overnight with the spices. This will deepen the flavors and make the dish even more delicious.
- Vegetable Varieties: Feel free to add other vegetables like mushrooms or parsnips for added texture and flavor in the braising liquid.
- Don’t Skimp on Liquid: The braising liquid should cover at least half of the ribs to ensure they cook evenly and don’t dry out.
Flavor Variations for Braised Beef Short Ribs
- Spicy Kick: For those who enjoy a bit of heat, add a few crushed red pepper flakes or a diced jalapeño to the vegetable mixture before braising.
- Herb Substitutes: Switch up the herbs in the recipe. Try using fresh rosemary or thyme instead of dried to give the dish a different flavor profile.
- Smoky Flavor: If you love smoky notes, consider using smoked salt instead of kosher salt, or add a dash of liquid smoke to the braising liquid.
Serving Suggestions for Braised Beef Short Ribs
Braised beef short ribs pair wonderfully with various sides. Some delicious suggestions include:
- Mashed Potatoes: Creamy, buttery mashed potatoes make a perfect base for this rich dish, soaking up all the flavorful braising liquid.
- Creamy Polenta: Serve the short ribs on a bed of creamy polenta for a comforting meal that will warm your soul.
- Green Vegetables: Add some stir-fried or steamed green beans or sautéed spinach to balance the richness of the beef.
- Crusty Bread: Offer slices of crusty bread or dinner rolls to soak up the delicious sauce—perfect for an ultimate comfort meal.
Storage and Freezing Instructions for Braised Beef Short Ribs
If you have leftovers or want to meal prep, braised beef short ribs store wonderfully:
- Refrigeration: You can store the cooked short ribs in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the short ribs. Place them in a freezer-safe container with the braising liquid, and they will last up to 3 months. Defrost in the refrigerator overnight before reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|————-|————-|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates| 12g |
| Fat | 20g |
| Fiber | 2g |
| Sodium | 600mg |
FAQ About Braised Beef Short Ribs
What cut of beef should I use for braising?
For braised beef short ribs, the English cut is the most common and preferred option. This cut provides a balance of rich meat and marrow, adding flavor to the sauce as it cooks. You can also use flanken-cut short ribs, but cooking times may vary.
Can I use a slow cooker instead of an oven?
Absolutely! You can adapt this recipe for a slow cooker. After searing the ribs and sautéing the vegetables, transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. This method will still yield tender and flavorful results.
Is it necessary to sear the meat first?
While not strictly necessary, searing the beef short ribs first develops a rich flavor and a nice crust. This step brings additional depth to the dish, so it is highly recommended.
Can I make this dish ahead of time?
Yes, braised beef short ribs are great for make-ahead cooking. In fact, the flavors deepen as they sit. You can prepare them a day in advance, let them cool, then refrigerate. Reheat gently on the stove or in the oven before serving.
How do I know when my short ribs are done cooking?
Short ribs are done when they are fork-tender and the meat easily pulls away from the bone. Cooking times can vary based on your oven and the size of the ribs, so it’s a good idea to check them after the initial 3 hours.
Final Thoughts
Crafting braised beef short ribs at home is a rewarding and satisfying experience. This flavorful dish, with its tender meat and rich sauce, will quickly become a favorite in your household. Whether it’s a special occasion or just a comforting weeknight dinner, this recipe is sure to make lasting memories at your table. Now that you have all the tips, ingredients, and instructions, it’s time to roll up your sleeves and start cooking! Enjoy every moment of this delicious culinary adventure!
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Braised Beef Short Ribs
- Total Time: 270 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting dish featuring tender beef short ribs braised to perfection.
Ingredients
- 8 beef short ribs (English cut)
- 1 tablespoon kosher salt
- 1 tablespoon garlic, minced
- 1 tablespoon ground black pepper
- 1 tablespoon fennel seed
- 2 tablespoons extra virgin olive oil
- 1/3 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 1/3 cup shallots, finely chopped
- 3 oz tomato paste
- 1/2 cup diced tomatoes (canned or fresh)
- 1 and 1/4 cup beef broth
- 1/2 cup pomegranate juice or dry red wine
- 1 teaspoon garlic, chopped
- 1/2 teaspoon ground oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh basil, roughly chopped
- 1/4 teaspoon dried rosemary
Instructions
- Preheat the oven to 275°F (135°C).
- Rub the short ribs with a mixture of salt, pepper, and fennel seeds. For deeper flavors, wrap the ribs in plastic wrap and refrigerate for at least an hour.
- In a large Dutch oven, heat the olive oil over medium-high heat and sear the ribs on all sides until browned. Transfer to a plate.
- Lower the heat to medium, add the minced garlic, and sauté for about one minute until fragrant.
- Add shallots and sauté until softened, about one minute. Then add celery and carrots, sautéing for another three minutes.
- Stir in tomato paste, diced tomatoes, beef broth, pomegranate juice (or red wine), chopped garlic, oregano, thyme, and smoked paprika. Mix well.
- Let the mixture simmer for 10-15 minutes to reduce slightly.
- Return the short ribs to the pot, ensuring they are submerged. Cover and transfer to the oven.
- Braise for 3 to 3 1/2 hours, flipping the ribs halfway through.
- Serve hot with the braising liquid over the ribs.
Notes
Allow the short ribs to rest for a few minutes before serving for juicier meat. Enhance flavors by marinating overnight if desired.
- Prep Time: 60 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
