Description
These Braised Short Ribs cook low and slow in a rich beef broth sauce with onions, carrots, garlic, tomato paste, and fresh herbs. The beef turns fall-apart tender and makes a comforting dinner for family meals or special occasions.
Ingredients
5 pounds beef short ribs
2 tablespoons kosher salt
2 teaspoons freshly cracked black pepper
1 to 2 tablespoons neutral cooking oil
2 medium yellow onions, chopped
3 medium carrots, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
6 cups low-sodium beef broth
2 thyme sprigs
2 rosemary sprigs
1/4 cup fresh parsley, finely chopped
Instructions
1. Bring the short ribs to room temperature. Pat them dry, then season thoroughly with salt and black pepper.
2. Heat a large Dutch oven or heavy pot over medium-high heat with the neutral cooking oil.
3. Sear the short ribs for 1 to 2 minutes per side until deeply browned. Transfer them to a plate.
4. Reduce the heat as needed. Add the onions and carrots, then cook for 3 to 4 minutes until they begin to soften.
5. Stir in the garlic and tomato paste. Cook for about 1 minute.
6. Pour in 2 cups of the beef broth and simmer uncovered for about 5 minutes, scraping up the browned bits from the bottom of the pot.
7. Return the short ribs to the pot. Add the remaining 4 cups of beef broth, thyme, and rosemary.
8. Cover the pot and reduce the heat to low. Gently braise for 2 to 2 1/2 hours, or until the beef becomes fall-apart tender.
9. Cook longer if needed until a fork easily pulls the meat apart.
10. Remove the thyme and rosemary sprigs. Skim excess fat from the surface.
11. Serve the short ribs with the rich braising sauce and finish with fresh chopped parsley.
Notes
Choose thick, meaty, well-marbled English-cut beef short ribs. Very lean ribs can become dry or tough.
Browning the ribs before braising develops a flavorful crust and gives the sauce a deeper beef flavor.
This recipe uses beef broth instead of wine.
For a slow cooker version, sear the ribs and cook the vegetables, garlic, and tomato paste first. Then transfer everything to the slow cooker and cook on low for 6 to 8 hours.
Store leftover short ribs with some braising liquid in an airtight container in the refrigerator for 4 to 5 days.
Freeze the cooked ribs for up to 3 months. You can also freeze extra braising liquid separately for soups or sauces.
Reheat the ribs covered over gentle heat on the stovetop or in the microwave so the meat stays moist.
Serve with mashed potatoes, mashed sweet potatoes, mashed cauliflower, roasted carrots, roasted potatoes, broccoli, or Brussels sprouts.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner Recipes
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 592
- Sugar: 4 g
- Sodium: 3280 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.03 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 48 g
- Cholesterol: 145 mg