Braised Short Ribs – crazy tender beef short ribs infused with flavors from garlic, rosemary and thyme. Flavorful, fragrant and fall-off-the-bones 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 Braised Short Ribs here that defeated my 1 week of 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 and pick 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 is this and crazy tender!
What are short ribs?
Short ribs actually come from between the 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 which makes it less tender yet with so much flavors. Short ribs are traditionally cut into two ways: the English-style which are 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. (SEE illustration HERE)
What are braised short ribs?
Now that you know what short ribs are, let me touch base on what braising is. Braising is a cooking method where you brown the meat first before simmering it in a liquid on a low heat. For this recipe, we create that beautiful brown crust first on our short ribs and then put it back on to cook on a spiced-up liquid (water and dry wine) on a lower temperature to achieve that fall-off-the-bones tenderness. This kind of recipe isn’t soupy, but more like on the stew side.
How to braise short ribs?
This braised short ribs is easier than you think it is. It is a no-fuss restaurant-like main course that is delightful year round. I highly recommend though that you buy those bone-in short ribs as the bone adds more flavor and it serves as a great handle when you want to rip this meat apart. 😉
To braise the short ribs, you’ll start off by seasoning the short ribs with salt and pepper and browning the meat per side, yep including the bone side, and set aside. Then using the same pot (hello less clean up!), you saute onion, garlic, bay leaf and thyme.
What I also love about this recipe is how fragrant it is. Aside from the aroma coming off from the bay leaf, I also added two types of herbs for another dimension of flavor and aroma in this braised short ribs. Once you whisk in all the spices and seasonings, you put back in the browned meat, add some carrots and green onions, adjust seasoning and pour in the water and wine (if preferred). Transfer it to the oven and let it cook for a good 2-2 1/2 hours for the meat to cook through and absorb all the wonderful ingredients in the pot.
Remember to add more water or adjust consistency based on your preference as it cooks. If you want the soupy kind, don’t forget to skim off any fat that has risen to the top of the liquid. All you have to then is let the oven do the work while you prepare the sides.
It makes a wonderful Sunday dinner or even on special date nights. Serve it on top on either one of this: thick and hearty Caribbean-style Polenta, Cheesy Grits or with Mashed Potatoes. Fall-off-the-bones tender, delicious and fragrant. A comfort meal that knows no season!
Tips and Notes:
- Do not stack or overcrowd the pot. Each rib should have one side exposed to properly braised.
- Buy those bone-in short ribs as the bones add flavor in cooking it.
- You can make this dish ahead, let it cool down, cover and just chill it in the fridge. Remember to scrape away all that chilled floating fat first before reheating. Reheat it on the next day in the oven or in the stovetop over low heat for 10-15 minutes
- STOVETOP METHOD You can also finish cooking this braised short ribs on 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 leftover in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Braised Short Ribs
- 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
- 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.
How to Make Braised Short Ribs
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 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 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 heat and serve over warm grits or polenta.
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