Braised recipe for tender beef short ribs
Braised Recipe for Tender Beef Short Ribs Okay, let’s talk about beef short ribs. You know, those big, meaty, kinda scary-looking hunks of beef that seem like they’d take forever to cook? Yeah, those. But here’s the thing—when you braise them low and slow, they turn into the most tender, fall-off-the-bone, melt-in-your-mouth thing you’ve ever…
Braised Recipe for Tender Beef Short Ribs
Okay, let’s talk about beef short ribs. You know, those big, meaty, kinda scary-looking hunks of beef that seem like they’d take forever to cook? Yeah, those. But here’s the thing—when you braise them low and slow, they turn into the most tender, fall-off-the-bone, melt-in-your-mouth thing you’ve ever eaten. And the best part? It’s actually super easy. Like, set-it-and-forget-it easy.
I first tried making braised beef short ribs after a failed attempt at grilling them (don’t ask, it was a disaster). Turns out, braising is the way to go. Now it’s my go-to comfort food when I want something fancy-ish but don’t wanna babysit the stove. Let’s do this.
Recipe Card
Recipe Title: Braised Beef Short Ribs
Servings: 4
Prep Time: 20 minutes
Cooking Time: 3 hours
Calories: 620 kcal per serving
Ingredients:
- 4 lbs beef short ribs (bone-in, trust me)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 cups beef broth (or red wine if you’re feeling fancy)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt and pepper to taste
Directions:
- Preheat your oven to 325°F (165°C).
- Season the short ribs with salt and pepper. Heat olive oil in a big oven-safe pot (Dutch oven if you have one) over medium-high heat. Brown the ribs on all sides—don’t crowd the pan, do it in batches if needed. Set aside.
- In the same pot, toss in the onion, carrots, celery, and garlic. Cook until they soften, about 5 minutes.
- Stir in the tomato paste, then add the beef broth (or wine), crushed tomatoes, Worcestershire sauce, thyme, and bay leaves. Scrape up any browned bits—that’s flavor!
- Nestle the short ribs back into the pot, making sure they’re mostly covered by liquid. Bring to a simmer.
- Cover the pot and stick it in the oven. Let it braise for 2.5 to 3 hours, until the meat is crazy tender.
- Fish out the bay leaves and thyme sprigs. Serve the ribs with the veggies and sauce. Mashed potatoes or crusty bread are mandatory for soaking up the goodness.
See? Not hard at all. And your house will smell like a fancy restaurant. Win-win.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 620 | 18g | 42g | 45g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Beef broth | Red wine or even water in a pinch |
| Fresh thyme | Dried thyme (use half the amount) |
| Crushed tomatoes | Tomato sauce or diced tomatoes |
Tips
- Don’t skip browning the ribs! That crust = flavor city.
- If the sauce is too thin after braising, simmer it on the stove to thicken.
- Leftovers taste even better the next day. Fact.
FAQ
Q: Can I make this in a slow cooker?
A: Absolutely! Brown the ribs first, then dump everything in the slow cooker on low for 8 hours.
Q: What if I don’t have an oven-safe pot?
A: No worries—just transfer everything to a baking dish, cover tightly with foil, and bake.
Q: Can I freeze leftovers?
A: Yep! Freezes great for up to 3 months. Thaw in the fridge before reheating.
That’s it, folks. Braised beef short ribs—fancy enough for company, easy enough for a lazy Sunday. Let me know if you try it, and don’t blame me if you start craving it every week. Happy cooking!
