Braised Short Ribs

4.50 from 2 votes

These tender, fall-off-the-bone short ribs are braised in a rich and hearty sauce. While this dish is incredibly elegant and flavorful, it's also easy to put together and uses simple ingredients.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: American

Servings:

Author: Serene

Equipment

Ingredients

2 tablespoons extra virgin olive oil
3 pounds English style short ribs approximately 8 ribs
salt & pepper
4 carrots peeled and chopped
1 yellow onion diced
3 stalks celery chopped
4 cloves garlic minced
3 tablespoons tomato paste
4 cups beef broth low sodium
1 teaspoon Worcestershire sauce
½ teaspoon ground mustard
3 sprigs fresh rosemary
4 sprigs fresh thyme

Instructions

Preheat oven to 350 degrees F.
Pat the short ribs dry and sprinkle with salt and pepper on all sides.
Heat oil over medium high heat in a large oven safe skillet or braising pan.
Adding a couple at a time so the pan isn’t crowded, sear the beef ribs, turning to sear all sides of the meat for 1-2 minutes. Remove and set aside, continuing until all ribs have been seared and removed.
To the pan add the carrots, onion, and celery. Sauté until tender.
Stir in tomato paste coating the vegetables. Pour in beef broth, stirring until combined.
Add in Worcestershire and mustard stirring to combine.
Taste sauce and adjust seasonings, adding salt as needed, approximately 1 tsp.
Place short ribs into the skillet with the sauce. Add in the fresh herbs (to make it easy to remove, tie the herbs together with food grade twine).
Cover and braise in the oven for 2.5-3 hours until meat is tender.
Remove the skillet to stovetop. Remove the short ribs to a plate or cutting board, cover with foil. Then continue to cook the sauce at a simmer over medium heat uncovered for 15-20 mins to reduce and thicken,
Serve the ribs over mashed potatoes and spoon sauce over the top.
Top with fresh herbs as a garnish.

Notes

Bone-In Short Ribs: This cut is referred to as English Cut Short Ribs, the meat is cut parallel to the bone. If you are unable to find short ribs you can substitute with chuck roast, or stew meat. If you want the addition of bones, adding oxtails is a great option.
Oil: Use a good quality extra virgin olive oil or an avocado oil will work also.
Worcestershire Sauce: Substitutes would include soy sauce, steak sauce, or even red wine.
Ground Mustard: Substitute with 2 tsp of dijon mustard.
Beef Broth: Use a low sodium option, you can use a beef broth, beef stock, or bone broth if you prefer. However, we will be cooking bones and the dish will create it's own bone broth.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: To freeze beef short ribs, allow them to cool completely to room temperature. Pour the ribs and sauce into a freezer safe container. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Slow Cooker: This short ribs recipe can easily be adapted to cook in the slow cooker. Follow the recipe up to step 5, after sautéing the vegetables add them to the slow cooker and create the sauce. Add the ribs into the broth in the slow cooker and cook on low for 6 hours or until beef is tender.

Nutrition