Description

Savory Braised Short Ribs are a luxurious, melt-in-your-mouth dish made with tender beef ribs slow-cooked in a rich, flavorful sauce. The combination of beef broth, tomato paste, and aromatic herbs creates a savory, hearty meal that’s perfect for special occasions or cozy dinners.

Ingredients

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

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Instructions

Sear the Ribs:
Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Cook the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until softened. Add the minced garlic and cook for an additional minute until fragrant.
Deglaze and Add Liquid:
Pour in a small portion of the beef broth to deglaze the pot, scraping up any browned bits from the bottom of the pot. Let the broth simmer for 2 minutes to incorporate the flavors.
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 reduce the heat to low. Simmer for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Serve:
Remove the bay leaves. Serve the braised short ribs hot, spooning the rich sauce over the top. Pair with mashed potatoes, roasted vegetables, or crusty bread.

Notes

Variations:

Extra Savory: Add a splash of pomegranate or grape juice to the braising liquid for a slightly sweet depth.

Gluten-Free: Ensure the beef broth you use is gluten-free for a completely gluten-free dish.

Slow Cooker: After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for about 8 hours for a hands-off option.

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, adding a bit of broth to loosen the sauce as needed.

Freezing: Cool completely and freeze in an airtight container for up to 3 months.