ByElicit Folio Comments15
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Braised beef short ribs are one of my all-time favorite comfort food recipes. When cooked right, they’re so tender and will have your house smelling amazing! It’s best to make braised beef short ribs when you have a few hours on your hands. The longer you can marinate and cook these tasty cuts of meat, the more juicy and savory your ribs will turn out to be.
In this recipe, I decided to cook my short ribs in my dutch oven. Some people enjoy smoking their short ribs, making them in a pressure cooker, or crockpot. But I find that insulating the meat and slow cooking them for 2.5 – 3 hours, releases the ultimate reward of flavors. This short rib recipe also pairs perfectly when served over a bed of mashed potatoes.
Prior to trying the recipe below, I will share a few cooking tips to ensure you have the juiciest braised short ribs to serve for your family, guests, or even yourself! To get started, here are some of my favorite tools to use when cooking braised beef short ribs:
Braised Beef Short Rib Cooking Tips:
Prepping Beef Short Ribs:
- Look For Marble – When shopping for short ribs, I try to pick the pack of ribs that have marble throughout. As the fat renders during the cooking process, the marble will release amazing flavor!
- Allow Beef To Come To Room Temp – When cooking with beef, it’s always best to allow each cut of meat to come to room temperature before searing so each piece of beef will cook evenly and quickly.
- Score Meat For Ultimate Flavor – One personal hack I always do when cooking my short ribs is after washing and patting the ribs dry, I will make slits or scores onto each side of the rib so the seasoning can penetrate deeper into the ribs during the cooking process.
Tips For Seasoning Braised Beef Short Ribs:
- Marinate Beef Short Ribs If You Have Time – If you have time, I recommend seasoning your ribs with the 4 dry ingredients below at least 2 hours before cooking. The salt will start to break the beef down, resulting in a more tender dish.
- Rub Seasoning Into Ribs – I know chefs on some cooking shows may sprinkle their seasoning onto their meat like Salt Bae, but with these ribs, you should show love and RUB the seasoning into your meat.
- Sear and Brown Ribs – Before braising your beef short ribs in the oven, always sear and brown them first. If not, your ribs will have an undesirable brownish-gray color at the end of the cooking process. Searing them will give the ribs flavor, color and texture.
- Remove Extra Fat – After searing, there may be a lot of liquid fat left in the dutch oven. I normally drain some of the extra fat off, reserving about 1.5 tablespoons of leftover fat and fond in the dutch oven.
Cooking Beef Short Ribs:
- Don’t Toss The Fond – What is fond you may ask? In French cooking, “fond” means base. The little dark brown bits of seasoning you see at the bottom of your dutch oven after searing is called fond. It is full of flavor and can be transformed into an amazing sauce.
- Cook Your Onions First – In the recipe below, you will notice I allow a few extra minutes for cooking the onions prior to adding other ingredients. Sweating out the onions releases great moisture and flavor. I recommend adding your garlic and other ingredients after the onions have a chance to soften so the garlic does not cook too quickly.
- Use Dry Wine For Red Wine Reduction Sauce – If you choose to use wine in this recipe, please do not use sweet red wine. Always cook with a non-expensive dry red wine. Red wine reduction sauces go great with beef stew, steak, pot roast and other red meat recipes.
- You Can Replace Red Wine with Beef Broth – If you do not like cooking with alcohol, you can simply replace the two cups of wine listed below in this recipe with 4 cups of beef broth.
- Stir Your Beef Ribs Occasionally – I like to occasionally base my ribs while they’re cooking in the oven. This ensures the seasoning and juices are constantly distributed throughout the cooking process. This is totally optional, but sharing as part of my personal cooking process.
- Making Your Sauce – You can serve the juices and vegetables as is at the end of this recipe, or thicken it by removing the short ribs, taking 2 tbsp of corn starch and 2 tbsp of water, stir in a cup, pour into your dutch oven, and stir over low-medium heat until thickened.
Braised Beef Short Ribs Recipe:
Braised Beef Short Rib Recipe
Elicit Folio
Beef short ribs are literally one of my favorite comfort foods of all time! This recipe is very flexible and easy to make. Continue reading as I share my tips to achieve the ultimate flavor along with a few substitutes if you do not drink wine.
4.88 from 8 votes
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Prep Time 15 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Total Time 3 hours hrs
Servings 4
Calories 135 kcal
Ingredients
- 8 Beef Short Ribs
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Kosher Salt and Pepper to taste
- 1/2 tbsp Light Olive Oil
- 1 Large Sweet Yellow Onion, sliced
- 2 tbsp Butter
- 4-6 cloves Garlic, minced
- 3 Celery Stalks, sliced
- 1 cup Shredded Carrots
- 1 heaping tbsp Tomato Paste
- 2 cups Red Wine you can replace 2 cups of red wine with beef broth if you do not want to cook with alcohol
- 2 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 2 Bay Leaves
Instructions
Preheat oven to 350 F (176 C). Take beef short ribs out of refrigerator, clean, pat dry and allow meat to reach room temperature so they can cook evenly in when searing.Score meat so seasoning will penetrate meat during cooking process. Season all sides of short ribs with: Salt, Pepper, Garlic Powder, Onion Powder. Show your meat some love by rubbing your seasoning into the meat!
Take a dutch oven or cast iron pot. Add about 2 tbsp of light olive oil and bring up to temperature on low medium heat. Place seasoned meat in heated dutch oven with oil and sear all sides until a light crust is formed.
Once searing process is complete, remove short ribs from the dutch oven, lower heat, and add sliced onion, allow onion to soften. Once onions are soft, add butter, minced garlic (Around 2 tbsp), sliced celery, and carrots. Stir until vegetables begin to sweat (Around 2 minutes). Next add 1 heaping tablespoon of tomato paste. Stir and allow tomato paste to cook for 1-2 minutes. This will lessen the bitter flavor of the tomato paste.
Next add 2 cups of dry red wine (like a Cabernet). Reduce down by allowing mixture to come to a slight boil. Upon slight boil, turn off heat. NOTE: If you do not like cooking with alcohol, you can skip this step and add 4 cups of beef broth to your dutch oven instead.
Once wine or beef mixture comes to a slight boil, turn off heat and add Worcestershire sauce, 2 bay leaves and stir. Add short ribs back to the red wine reduction sauce you just made. Add a few sprinkles of salt to taste. Cover with lid and allow to slow cook for 3 hours or until desired tenderness is achieved. Occasionally stir mixture and add salt to taste. Ribs are ready once they fall off the bone 😉. Enjoy!
Nutrition
Calories: 135kcalCarbohydrates: 8gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 16mgSodium: 586mgPotassium: 326mgFiber: 2gSugar: 3gVitamin A: 5545IUVitamin C: 6mgCalcium: 46mgIron: 1mg
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Video Instructions – How To Make Braised Beef Short Rib:
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