There’s nothing quite like sinking your teeth into a tender, juicy beef short rib that’s been braised to perfection. The meat falls off the bone, smothered in a rich, flavorful sauce. Whether you’re cooking for a family dinner or hosting friends, this Braised Beef Short Ribs Recipe promises to satisfy your craving for comfort food while impressing everyone at the table.
Imagine the aroma filling your home as you sear the short ribs, then slowly braise them in a flavorful mixture of herbs, vegetables, and a perfect balance of tangy coconut aminos and balsamic vinegar. The result? Melt-in-your-mouth short ribs that are as impressive as they are easy to make. This dish is perfect for any occasion and will quickly become a favorite in your recipe rotation.
In this guide, we’ll walk you through every step of the process, from preparing the short ribs to serving them with a delicious side. You’ll also find plenty of tips to ensure your dish turns out perfectly every time, as well as suggestions for what to pair it with.
Ingredients:
Before you get started, gather all the ingredients you need. Braising short ribs is simple and requires just a handful of high-quality ingredients that work together to create a rich, savory meal.
| Ingredient | Amount |
|---|---|
| Bone-in beef short ribs | 2 lbs |
| Ghee or butter | 2 tablespoons |
| Onion (large, sliced) | 1 |
| Garlic (minced) | 3 cloves |
| Tomato paste | 3 tablespoons |
| Coconut aminos (or soy sauce for keto) | ⅓ cup |
| Balsamic vinegar | ⅓ cup |
| Beef or bone broth | 2 cups |
| Fresh thyme (bundle) | 1 bundle |
| Bay leaf | 1 |
| Flour (gluten-free, optional) | 3 tablespoons |
| Salt and pepper | To taste |
Step-by-Step Instructions:
Now that you’ve got everything you need, let’s get into the cooking process. Don’t worry – while braising takes some time, the steps are simple and straightforward. Here’s how to prepare your Braised Beef Short Ribs:
Season and Sear the Beef Short Ribs:
- The first step in preparing your beef short ribs is to season them generously with salt and pepper. This helps to enhance the natural flavors of the meat and gives it that delicious, savory taste.
- Once seasoned, heat 2 tablespoons of ghee or butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. It’s important to use a heavy pot because it helps maintain an even temperature, ensuring the ribs are seared properly without burning.
- Sear the short ribs in batches if necessary, making sure they are browned on all sides. This should take about 12–15 minutes. Browning the meat adds depth of flavor, so don’t rush this step.
- Once the ribs are browned, remove them from the pot and set them aside on a plate. You’ll be adding them back in later, so don’t worry about them cooling down.
Sauté the Aromatics:
- Next, add the sliced onion and minced garlic to the same pot. The caramelized bits left behind from searing the ribs will infuse the onions and garlic with tons of flavor. Sauté them for about 2–3 minutes, stirring occasionally, until they become fragrant and soft. This step is key to building the flavorful base of your dish.
Deglaze the Pot with Coconut Aminos and Balsamic Vinegar:
- Now it’s time to deglaze the pot. Pour in ⅓ cup of coconut aminos (or soy sauce if you’re going keto) and ⅓ cup of balsamic vinegar. As you pour, use a wooden spoon to scrape the bottom of the pot to loosen all the caramelized bits. These bits, known as fond, are packed with flavor and will create a rich sauce when combined with the other ingredients.
Add Tomato Paste and Flour to Create the Sauce:
- Stir in 3 tablespoons of tomato paste and 3 tablespoons of flour (gluten-free if needed). Whisk them together to form a thick paste. This paste will act as the base for your sauce, giving it a smooth, rich texture. The flour also helps thicken the sauce as it braises.
- Slowly pour in 2 cups of beef or bone broth, whisking constantly to prevent any lumps from forming. Once the broth is fully incorporated, you’ll have a thick, flavorful sauce ready for your short ribs.
Braise the Short Ribs in the Oven:
- Return the short ribs to the pot, nestling them into the sauce. Add the thyme bundle and bay leaf for extra flavor. These herbs will infuse the sauce with their earthy, aromatic notes while the short ribs braise.
- Cover the pot with a lid and transfer it to a preheated oven at 350°F (175°C). Braise the short ribs for about 2 hours, or until the meat is incredibly tender and easily pulls away from the bone. Don’t rush this step – slow cooking at a low temperature is the secret to achieving perfectly tender ribs.
What to Serve with Braised Beef Short Ribs:
Braised beef short ribs are hearty and flavorful on their own, but they shine when paired with complementary side dishes. Here are some ideas to round out your meal:
Classic Side Dishes for Braised Beef Short Ribs:
- Mashed Potatoes – The creamy texture of mashed potatoes is the perfect base for the rich sauce from the short ribs. You can add roasted garlic or fresh herbs to elevate the flavor.
- Rice – A fluffy, well-cooked rice such as basmati or jasmine is another great option. It absorbs the savory juices from the short ribs, making each bite more satisfying.
- Roasted Vegetables – Roasted carrots, parsnips, or Brussels sprouts provide a slightly sweet contrast to the savory meat and help balance the richness of the dish.
- Creamy Polenta – Polenta adds a creamy, corn-based contrast to the beef short ribs. It’s rich and comforting, providing a hearty side that complements the braised ribs beautifully.
Why This Braised Beef Short Ribs Recipe is a Must-Try:
Perfect for Any Occasion
Whether you’re cooking for a special celebration or just looking to enjoy a comforting meal at home, this recipe fits the bill. It’s the kind of dish that will leave your guests raving about the flavors long after they’ve finished eating. The hands-off cooking process allows you to focus on other aspects of your meal or spend time with loved ones.
A Simple Yet Elegant Dish
This Braised Beef Short Ribs Recipe may seem like a complicated dish, but it’s actually quite easy to make. With just a few key steps and a little patience, you can create a meal that feels like a five-star experience. Plus, it’s a great way to elevate your cooking skills and impress your family and friends.
Tips and Tricks for the Best Braised Beef Short Ribs:
While this recipe is straightforward, there are a few tips that will help ensure the best results every time.
Searing the Meat
Make sure to get a deep, golden-brown sear on your short ribs. This adds flavor and creates that perfect caramelized crust that forms the foundation for the sauce. Don’t overcrowd the pot when searing – if necessary, do it in batches.
Using Bone Broth for Extra Richness
For the richest, most flavorful braised short ribs, use beef or bone broth instead of regular beef stock. Bone broth is simmered for hours, extracting collagen and minerals, which results in a fuller, richer taste.
Adjusting for Gluten-Free and Keto Diets
If you’re making this recipe gluten-free, simply swap the flour for a gluten-free alternative, such as rice flour or cornstarch. For keto, substitute the coconut aminos with soy sauce and make sure to avoid flour or choose a low-carb thickening option like xanthan gum.
Common Mistakes to Avoid:
To ensure your braised short ribs turn out perfectly every time, avoid these common mistakes:
- Not Browning the Meat Enough: Don’t rush the searing process. Browning adds essential flavor.
- Overcrowding the Pot: If the pot is too crowded, the ribs won’t sear properly and may stew instead of browning. Work in batches if necessary.
- Using Low-Quality Broth: Using low-quality beef broth can lead to a bland sauce. Opt for a rich, flavorful broth to enhance the dish.
- Not Giving It Enough Time to Braise: Braising is a slow process that’s essential for tender, flavorful meat. Don’t cut the cooking time short.
FAQs
Can I use boneless beef short ribs instead?
Yes, you can use boneless short ribs instead of bone-in. Just be aware that they will cook a bit faster, so adjust the braising time accordingly. You’ll also miss out on the added richness that the bones provide.
How can I make this recipe ahead of time?
This recipe is great for making ahead. After braising, let the short ribs cool and store them in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat gently in the oven.
Can I freeze braised beef short ribs?
Yes, you can freeze braised short ribs. Allow them to cool completely before storing them in a freezer-safe container. They will last for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in the oven.
What can I use instead of coconut aminos?
If you’re not following a keto diet, you can use soy sauce in place of coconut aminos. Tamari is a good alternative if you’re looking for a gluten-free option.
How do I know when the short ribs are fully cooked?
You’ll know the short ribs are done when the meat is tender and pulls away easily from the bone. Use a fork to check for tenderness – if it shreds easily, they’re ready.
Conclusion:
Braised Beef Short Ribs are the perfect combination of simplicity and elegance, making them an ideal choice for any occasion. With rich, tender meat and a flavorful sauce, this recipe will quickly become a go-to in your kitchen. So, what are you waiting for? Give it a try and enjoy the mouthwatering results!
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Braised Beef Short Ribs
Equipment
Ingredients
- 2 lbs bone-in beef short ribs
- 2 tablespoons ghee or butter
- 1 large onion sliced
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- ⅓ cup coconut aminos or soy sauce if keto
- ⅓ cup balsamic vinegar
- 2 cups beef or bone broth
- 1 bundle of fresh thyme
- 1 bay leaf
- 3 tablespoons flour gluten-free, if needed
- Salt and pepper to taste
Instructions
Prepare the Short Ribs:
- Season the short ribs generously with salt and pepper. Heat the ghee or butter in a Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the short ribs on all sides until browned, about 12–15 minutes. Remove the ribs from the pot and set them aside on a plate.
Sauté Aromatics:
- In the same pot, add the sliced onion and minced garlic. Sauté for 2–3 minutes, stirring occasionally, until fragrant.
Deglaze the Pot:
- Pour in the coconut aminos and balsamic vinegar. Stir well, scraping the bottom of the pot to loosen any browned bits, which will add flavor to the dish.
Add Flavor and Liquid:
- Stir in the tomato paste and flour, whisking until well combined. Slowly pour in the beef broth while whisking to ensure a smooth sauce.
Assemble and Braise:
- Return the short ribs to the pot, nestling them into the sauce. Add the thyme bundle and bay leaf. Cover the pot with a lid and transfer to a preheated oven at 350°F.
Cook to Tender Perfection:
- Braise the short ribs in the oven for 2 hours, or until the meat is tender and easily pulls away from the bone.
Serve:
- Discard the thyme bundle and bay leaf before serving. Serve the ribs with their rich sauce over mashed potatoes, rice, or your favorite sides.
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