Ready for some fall-off-the-bone yumminess?
This dish is so comforting and you can slow-cook it in the oven or in your slow-cooker. Serve with some delicious mashed potatoes and maple glazed carrots! Perfect for a weeknight meal, but stunning enough for a dinner party!
HOW TO MAKE BRAISED SHORT RIBS
We think this is the best beef short recipe out there.
And we think beef short ribs are about as delicious as they come. Learn more about this incredible cut of beef here.
We start off by dredging the bones in flour. Shake off any excess of the flour. This helps to create a crust and lock in that incredible beef flavor.
SEARING THE RIBS SEALS IN FLAVOR
A simple sear in a large pot, preferably a Dutch oven, locks in the flavor of these incredible ribs.
We also love making Instant Pot Short Ribs, too. Those ribs get a nice sear, too.
EXPERT TIP: Searing the braised short ribs aren’t 100% required, the technique allows a thin crust form on the exterior, which adds a depth of flavor, and also helps to keep the meat extremely tender.
Now it’s time to simmer until fall-off-the-bone tender.
The smell in your house will be simply amazing, we promise you that.
Mmmmm….short ribs are so good!
Ready to make the braised short ribs in town? Go for it! This is one recipe you will want to make again and again.
Perfect for Sunday dinner, a dinner party, of a spectacular weeknight meal.
And when you make them, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Braised Short Ribs
- 3 tbsp all-purpose flour
- 1 tsp Kosher salt plus more to taste
- ½ tsp ground black pepper plus more to taste
- 6 beef short ribs
- ½ cup olive oil
- ¼ cup pancetta chopped
- 2 medium yellow onions chopped
- 4 cloves garlic minced
- 1 tsp red pepper flakes
- 2 carrots chopped
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 cup dry red wine
- 1 14.5 oz can plum tomatoes diced
- 1 cup beef stock
- ½ cup balsamic vinegar
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tbsp dried oregano
- Pre-heat the oven to 350 F
- On a platter, stir together the flour, 1 teaspoon of salt, and 1/2 teaspoon pepper.
- Turn the ribs in the seasoned flour, shaking off any excess.
- In a Dutch oven (or large pot), over medium-high heat, warm the olive oil.
- Working in batches, cook the ribs, turning occasionally, until evenly browned, about 10 minutes.
- Remove from the pan and set aside.
- Add the pancetta to the pan and saute, stirring often, about 5 minutes.
- Add the onions and saute until beginning to soften, abut 3 minutes.
- Stir in the garlic and red pepper flakes and saute until fragrant, about 1 minute.
- Add the carrots, tomato paste, and sugar and cook, stirring until well blended, about 1 minute.
- Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan (so yummy!).
- Bring to a boil.
- Stir in the tomatoes, stock, and vinegar, and return to a boil.
- Add back in the ribs, plus the bay leaves, rosemary and thyme sprigs and oregano.
- Cover and place in oven.
- Cook for about 2 hours.
- When the ribs are done (they will be super tender), use a large, shallow spoon, or ladle to skim as much fat as possible from the surface of the liquid.
- Season to taste with a little more salt and pepper.
- Transfer the ribs to warmed plates, and then spoon the juices and veggies over and around them.