Braised Short Ribs

Meat so tender, you can cut it with a fork. This dish is a low and slow household favorite to enjoy throughout the chilly weather months.

For me growing up, this Braised Short Ribs recipe was the definition of winter comfort food. After spending hours in an aromatic bath of red wine, beef broth, fresh herbs and vegetables, this richly flavored meal will truly melt in your mouth.


People often feel intimidated by the term “braised,” but I urge you not to shy away from this technique, because slow cooking and braising are actually total time savers that result in succulent, luxurious meals that can feed a big group. Prepare the short ribs for braising in the early morning hours or the night before, and hours later, after cooking away in the Dutch oven or Crock Pot as you go about your day, you’ll be enjoying a rich and flavorful meal! This recipe is even great for food prep and storing freezer meals. We love to pair ours with a robust bottle of red like a Cabernet Sauvignon or Merlot. I hope your family will enjoy these Braised Short Ribs just as much as we do.

Prep Time: 30 minutes

Cook Time: 4 hours (Dutch Oven) 8 Hours (Crock Pot)

Yield: 6-8 servings


Ingredients

4-5 lbs boneless beef short ribs

½ cup gluten free or classic all purpose flour

5 tablespoons olive oil

5 garlic cloves, whole

1 medium sized sweet onion, chopped

3 large carrots, peeled and sliced into coins

2 celery stalks, chopped into half moon shapes

4 cups low sodium beef broth

2 cups red wine

4 sprigs fresh rosemary

4 sprigs fresh sage

4 sprigs fresh thyme

4 sprigs fresh oregano

¼ cup cornstarch

Kosher salt & pepper to taste


Directions

If using a Dutch oven rather than a Crock Pot: Preheat oven to 325°


Brown the Meat

  1. Rinse meat with water and pat until very dry. Season with salt and pepper and lightly coat each short rib with flour.

  2. Over medium heat, add 2 tablespoons olive oil to the Dutch oven or a saute pan if using a Crock Pot. Brown the meat - about 2 minutes on each side. Place aside on a separate plate.

Saute the Vegetables

  1. In the same pan, add 3 more tablespoons olive oil over low-medium heat.

  2. Add 2 garlic cloves sliced in half. One minute later, add the onion, carrots, and celery. Saute until translucent, stirring frequently, about 10 minutes.

Braise & Serve

  1. Dutch oven directions: Add beef broth, red wine, rosemary, sage, thyme, and cornstarch to vegetables. Stir to combine and add meat, making sure all meat is covered with broth. Cook at 325° for 4 hours.

Crock Pot directions: Add all ingredients to crock pot now using same steps as Dutch oven. Cook for 8 hours on low.

  1. Once cooked, use a slotted spoon to transfer meat and vegetables to large serving dish. Then, using a ladle or large spoon, add gravy on top. Serve warm.


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