Braised Short Ribs
Braised short ribs are crazy tender beef infused with flavors from garlic, rosemary, and thyme. Flavorful, fragrant, and fall-off-the-bone delicious!
Let’s take a moment to marvel at this super easy, yet flavorful dish. I know you’re trying to keep up with your healthy eating goals, but allow me to share this recipe that defeated my 1-week plant-based diet. Yes, it did!
I easily gave in when I saw photos of this Jamaican brown beef short ribs stew, and so I went to the grocery store and picked up a few short ribs. This one, though, is made on the stovetop and finished in the oven using pantry staple ingredients. You’ll love how tasty this is and how crazy tender it is!
What Are Short Ribs?
Short ribs actually come from between the beef chuck and rib section of a beef animal. The meat that comes from this section is from a muscle that is heavily used. It has a lot of flavor, but it takes time to cook it tender.
They’re traditionally cut in two ways: the English-style, which is small with 1 bone chunk of chuck meat, like the one we’re using today. AND the BBQ or flanken-style, which is a strip containing 3 bones and the meat between those bones.
What Is Braising
Now that you know what short ribs are, let me touch base on what braising is. It’s a method where you brown the meat first before simmering it in a liquid on a low heat. We create a beautiful brown crust and then simmer it in a spiced-up liquid at a lower temperature to achieve fall-off-the-bones tenderness. This kind of recipe isn’t soupy, but more like on the stew side.
How to Braise Short Ribs
- Season the beef.
- Brown the meat on each side, and set aside.
- Then, using the same pot (hello, less cleanup!), you sauté onion, garlic, bay leaf, and thyme.
- Whisk in all the spices and seasonings.
- Add the tomato paste.
- Put the browned meat back and add green onions.
- Add the carrots and seasonings.
Add broth and transfer it to the oven for a good 2-2½ hours for the meat to braise.
- Add more as needed and braise until tender.
It makes a wonderful Sunday dinner or even on special date nights. Serve it on top of thick and hearty Caribbean-style polenta, cheesy grits, or with mashed potatoes. Fall-off-the-bone tender, delicious, and fragrant. A comfort meal that knows no season!
Enjoy!
Tips and Notes
- Do not stack or overcrowd the pot. Each rib should have one side exposed to be properly braised.
- Buy those bone-in short ribs, as the bones add flavor when cooking.
- You can make this dish ahead; let it cool down, cover it, and chill it in the fridge. Remember to scrape away all that chilled floating fat first before reheating. Reheat it the next day in the oven or on the stovetop over low heat for 10-15 minutes
- STOVETOP METHOD: You can also finish cooking these braised short ribs on the stovetop. Keep it covered and cook over low heat for 2-3 hours, checking every now and then the liquid level and making sure the bottom isn’t scorched.
- Store any leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Braised Short Ribs
Ingredients
- 2 1/2 – 3 pounds beef short ribs , (cut into 2-3-inch pieces crosswise, fat trimmed off)
- 2 tablespoons oil
- 1 medium onion diced
- 1/4 cup celery ribs, diced
- 1 bay leaf
- 1 tablespoon minced garlic
- 2 teaspoons minced rosemary
- 1 teaspoon minced thyme
- 2 Tablespoons tomato paste
- 2 green onions diced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon bouillon powder adjust to taste optional
- 1 large carrot (peeled and diced)
- 2 cups water or more
- 1/2 cup dry red wine
- salt to taste
Instructions
- Pre-heat oven 325 Degrees F. Season all sides of each short rib generously with salt and pepper. Heat up a large pan with oil over medium-heat and add short ribs to the pan.
- Brown short ribs very well, about 3-5 minute per side. Cook in batches, if necessary. Do not skip this step as browning the beef adds flavor. Remove from pot and set aside. Drain any excess oil from the pot.
- In the same pot, add onions, celery and bay leaf – saute for 2-3 minutes or until onions are wilted.
- Then throw in minced garlic , rosemary and thyme and saute for another 2-3 minutes.
- Add tomato paste, stirring constantly for 1 minute to combine the ingredients.
- Place the browned short ribs back into the pot and add in green onions Worcestershire sauce, bouillon powder, and carrots. Give it a stir to thoroughly coat the ribs.
- Pour in water and wine, if using any, scraping the bottom to loosen brown bits. Bring to a boil, cover, and transfer to the oven.
- Cook short ribs in pre-heated oven until short ribs are tender, about 2-2 1/2 hours. Scoop out fat from surface of sauce and discard.
- Adjust for salt and pepper and consistency. Remove from oven and serve over warm grits or polenta.
Can you make a bbq short rib recipe?
That sounds great, and I’ll definitely try it out. Would you prefer a smoked or oven baked short ribs?
Prepared this for my husband and son tonight! I can always count on your recipes being a HIT!!!! Never miss!!! They loved it! Thank you, again and again!
Yaay! I’m so happy for your son and husband loved it. Thanks for letting me know.
Hello there,
What changes should I make to this recipe for crockpot cooking?
Nothing much asides from cutting the carrots larger and cook on low for 6-8 hours, or until meat is tender.
Hopefully I didn’t miss this up above but is there any changes in the cooking method for boneless? I wish I’d seen this recipe before purchasing boneless since the bone adds more flavor. I’ll make the best of my boneless short ribs though. Any information would be greatly appreciated.
Hi Franny. After about an hour of cooking you should start checking the pot . It might require more liquid and cook in a shorter period.
It turned out delicious and the new husband loved it. I used beef bouillon powder since it was all I had though. Thanks for sharing. 😀
You’re welcome. So happy it turned out well for you.
Sounds delicious but how can it only be 81 calories?
Thanks for pointing it out. There had been some sort of glitch in the tool. Already updated it tho. Thank you.
Your website is awesome. I love the recipes and the links to more detail information when required.
Thank You,
Cynthia
Thank you for taking the time to let me know, Cynthia. Glad those links came helpful for you.
P.S. I gave it 5 stars BEFORE making it, cause I just know it will be dekicious. I will confirm this after I serve it next week
Hi Cathy, you are too kind. Thanks for trying out my recipes, super excited they are working it out well for you. Can’t wait to hear how your guests like this one.
P.S This doesn’t last in my house . It’s always a hit!
Thank you, Imma, you never let me down. I’ve been trying to think of a hearty, comforting wintery meal to serve guests next week when along came your recipe of the day. PERFECT! Short ribs it will be. Knowing how delicious every one of your recipes are, I will be serving another hit! Add creamy rich mashed potatoes and braised red cabbage all prepared largely in advance and I can enjoy the evening, too. Thank you, you are the BEST!