This recipe makes beef short ribs that are so flavorful and tender that they fall right off the bone! Below is a detailed, easy to follow recipe for braised beef short ribs that includes chef-approved cooking tips.
the following recipe yields 2 servings
I n g r e d i e n t s
- 4 medium-sized pieces bone- in short ribs
- 1 quart of chicken or beef broth
- 2 ounces tomato paste
- 1 cup of red wine
- 2 carrots, cut into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces
- Half of a large onion, cut into 1-inch pieces
- 4 large mushrooms, sliced
- Garden herbs (rosemary and oregano are my favorites for this but you can use any herbs you have on hand)
- 4 bay leaves
- 1 tablespoon of Old Bay seasoning
- 1 teaspoon each of salt and pepper
I n s t r u c t i o n s
- Dry rub each piece of short rib with salt, pepper, and old bay seasoning (this can be done the morning of or 3-4 hours before).
- Let sit in the fridge to air dry.
- In a deep pan over medium heat, sear each piece of short rib on all sides with oil.
- Take the short ribs out of the pan and set aside.
- Then add the carrots, celery, onions to the pan. Steam on low until cooked down.
- Add the tomato paste and stir with a wooden spoon until all of the veggies are coated.
- Using the red wine, deglaze the pan to loosen everything that is stuck to the bottom – you can use the wooden spoon to gently unstick the mixture.
- Let the wine reduce by half, then fill the pan with the broth, short ribs, bay leaves, and herbs.
- You want to use just enough broth to cover 2/3 of the meat – braising is combination cooking: roasting and simmering at the same time
- Cover the pan with foil and put in the oven on 300 degrees for 4 hours.
- Once cooked, pour the liquid carefully through a fine strainer into a large sauce pan.
- You can toss the softened onions and celery OR reuse them – check out my post on how to repurpose food scraps here!
- Reduce the liquid until it has a sauce-like consistency / big bubbles start to form.
- Add the meat, mushrooms, and carrots into the pan.
- Optional: stir in a small amount of butter to create a more velvety texture
- These short ribs are best served over mashed potatoes, grits, or polenta — it is key to have a side that will soak up all of the delicious sauce!
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