Savory Braised Short Ribs

Why You’ll Love This Recipe

• Tender and flavorful: The slow-braising process makes the meat incredibly tender and packed with flavor.

• Rich and savory sauce: A delicious sauce made with broth, herbs, and vegetables complements the ribs perfectly.

• Perfect for special occasions: This dish is sure to impress guests and is perfect for family gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Braised Ribs:

• 4 lbs beef short ribs

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 4 cups beef broth

• 2 tablespoons tomato paste

• 1 tablespoon fresh thyme leaves

• 1 tablespoon fresh rosemary, chopped

• 2 bay leaves

Directions

1. Sear the Ribs: Season short ribs with salt and pepper. Heat olive oil in a Dutch oven and sear the ribs on all sides until browned. Set aside.

2. Cook the Vegetables: In the same pot, sauté onion, carrots, and celery for about 5 minutes. Add garlic and cook for an additional minute.

3. Deglaze and Add Liquid: Pour in a portion of the beef broth to deglaze the pot, scraping up any browned bits. Let it simmer for a couple of minutes.

4. Braise: Stir in the remaining beef broth, tomato paste, thyme, rosemary, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged. Cover and simmer on low heat for 2.5 to 3 hours until the meat is tender and falling off the bone.

5. Serve: Remove the bay leaves and serve the ribs hot, spooning the rich sauce over the top.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 3 hours

• Total Time: 3 hours 20 minutes

Variations

• Extra savory: Add a splash of pomegranate juice or grape juice for a slightly sweet depth.

• Gluten-free: Ensure your beef broth is gluten-free for a fully gluten-free version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat gently on the stove over low heat until warmed through, adding a little broth if needed to loosen the sauce.

FAQs

Can I use a different type of broth?

Yes, chicken or vegetable broth can work in place of beef broth if needed.

Can I make this in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for about 8 hours.

How do I know when the ribs are done?

The ribs are done when the meat is fork-tender and pulls away easily from the bone.

Can I freeze braised short ribs?

Yes, cool completely before freezing. Store in an airtight container for up to 3 months.

What sides go well with braised short ribs?

Mashed potatoes, roasted vegetables, or a crusty bread are great companions.

Can I skip searing the ribs?

Searing adds depth of flavor, but if you’re short on time, you can skip it and still get a delicious result.

What’s the best pot to use for braising?

A heavy-bottomed Dutch oven is ideal for even heat distribution during slow cooking.

Can I make this dish ahead of time?

Yes, braised short ribs often taste even better the next day after the flavors have had time to meld.

How can I thicken the sauce?

Simmer the sauce uncovered for a few minutes after removing the ribs to reduce and thicken.

What herbs can I substitute?

If you don’t have thyme or rosemary, oregano or sage can make good alternatives.

Conclusion

Savory Braised Short Ribs are a rich, hearty, and deeply satisfying dish perfect for both casual family dinners and special gatherings. With tender meat, a flavorful sauce, and simple ingredients, this is a recipe you’ll want to make again and again. Enjoy the comforting taste of home-cooked goodness with every bite!