Braised short ribs are delectable, tender, flavorful beef you could ever imagine eaten. I recommend bone-in short ribs for this recipe because they’re more flavorful. Braised short ribs are very easy to make, all you need to do is to brown the beef, saute the vegetables, combine all and cook in the oven until very tender. This recipe can be prepared in a slow cooker, the same instruction but the cooking time might vary.
If you love to cook with wine, here’s the time to splash some into your cooking, if you don’t like it or you don’t use it just stick to beef broth (one of the ingredients) and you’ll still have flavorful ribs.
You might want to try;
- 2 Pound Short ribs (cleaned)
- ¼ cup all-purpose flour
- Salt and pepper
- 2 tablespoons olive oil
- 1 Big onion (sliced)
- 2 cloves garlic
- 4 pieces of big carrots (scraped and cut into coins)
- 2 celery stalks (sliced)
- 3 Tablespoons Tomato paste
- 2.5 - 3 cups low sodium beef broth (if you love dry wine you can substitute a cup of dry wine)
- 2 sprigs of rosemary and thyme
- 1 bay leaf
- Splash of smoked liquid (optional)
Preheat the oven to 350 degrees. Clean the vegetable and slice according and set aside.
Clean the short ribs, season with salt and pepper then coat with all-purpose flour. Set aside, wash your hands before you proceeding.
Heat the oil over medium heat in a dutch or oven-safe pot. Sauté the onion and vegetables for a few minutes then add the minced garlic stir for a couple of minutes more.
Transfer the vegetable mixture into another bowl and set aside.
In the same oven-safe pot, add more oil if needed. Add the seasoned short ribs and brown all sides. Remove the beef to a plate and deglaze the pot, if you’re using wine, add the wine, scrape the bites that have might stick to the pan and bring the wine to a boil. If you’re not using wine, add some of the beef broth.
Add the rest of the beef broth to the pot, add the tomato paste, season with salt and pepper, check the seasonings and readjust if needed.
Return the vegetables, and short ribs to the pot, add bay leaf, herbs, if you’re using liquid smoke, add some splash. Cover the pot and place in the preheated oven, cook for 2-2.5 hours, then reduce the heat to 325 degrees and cook for an additional 30 minutes or until the beef is very tender.
Remove from the oven and allow it to rest for about 10 minutes. If you have excess fat remove and serve with your favorite side dish.
Serve and enjoy!
Braised short ribs, mashed potatoes, and broccoli. Enjoy!
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