Simplify Cooking: Quick and Easy Recipes for Busy Days

Braised Beef Short Ribs

Braised Beef Short Ribs Recipe

Mouthwatering Braised Beef Short Ribs: A Savory Delight for Meat Lovers

There are tons of different ways that you can flavor braised short ribs, but the steps to making them remain the same. To start, pat the meat dry and season with salt, pepper, and whatever other spices you want to include. Then you can proceed with browning the meat in a pot with some oil. Patting the meat dry before adding to the pot helps to get a good sear and encourage browning. One important tip with this step is to not overcrowd the pan as doing so makes it difficult to get the nice brown crust that we want.

Next, the meat gets set aside and we move on to aromatics, herbs, and whatever else you might want to include. I keep it simple with onion and thyme in the recipe below, but some other things you could add are leeks, fennel, garlic, tomato paste, carrots, celery, rosemary, mushrooms, potatoes, etc. (Lots of options, obvi.)

After the flavor agents have had some time in the pot, I add a bit of flour. This will help to thicken the liquid that we add later to result in a luscious sauce. As you can see in the photos, the sauce at the end of the braising process isn’t super thick with just 1 teaspoon of flour, so feel free to use more if you prefer a thicker gravy.

Speaking of liquid, this recipe simply calls for beef stock, but some other ingredients to consider are wine, whiskey, beer, tomato sauce/purée, milk, or even cola. (I also add in a few bay leaves to the mix, but don’t sweat it if you don’t have any in your pantry.


You’ll Need :

9 short ribs
Bacon grease
1 cup chopped leeks
1/2 med red, green pepper
1 stalk celery
3 cups beef broth
1 Tbsp tomato paste
1 cups water
1 sprig thyme/rosemary
3 Tablespoons minced garlic
Cajun seasoning
Salt Pepper
1/2 cup Red wine
1 cut up potato

Instructions :

1.Lightly season short ribs with all purpose seasoning
2.In a large heavy pot, heat bacon grease to med high
3.Sear short ribs in hot oil until nicely brown on all sides, remove from pot and set aside
4. Spread chopped vegetables in the bottom of a heavy baking dish and lay the short ribs on top.
Add red wine and tomato paste then stir until blended well
5.Pour the beef broth until ribs are partially covered. Add thyme then season to your liking. I used a cajun seasoning blend.
Cover tightly with foil and place in 350° oven for 3 to 3/12 hours.
The liquid will cook down to at least half its volume
6.Remove the lid and add the potatoes. Cover and cook another 45 minutes until potatoes are tender.

Print Friendly, PDF & Email