Home > Recipes > Braised Beef Short Ribs

Braised Beef Short Ribs

Give your teeth a break with this recipe for Braised Beef Short Ribs — savory meat that will fall off the bone with the help of only one pot.

Why You Will Love This Recipe

  • We love a one-pot dish that looks after itself in the oven. This one only really needs a very small amount of cutting from you and a little browning of the meat then the rest is taken care of over 2–3 hours in the oven. 
  • The ribs are so tasty and will really impress anyone who tries them. And their soft, fall-off-the-bone texture is to die for.
  • You can prepare these the day before too and serve them to your guests the next to cut out long hours in the kitchen.

INGREDIENTS

  • 2 pounds (1 kg) beef short ribs
  • 2 Tbsp Olive oil
  • 1 Onion, diced
  • 1 Large stick celery, chopped
  • 1 large Carrot, peeled and sliced
  • 2 Cloves garlic, peeled and sliced
  • 2 Tbsp Flour
  • 2 Tbsp tomato paste
  • 4 Sprigs fresh thyme
  • 2 Bay leaves
  • 2 Cups Beef stock
  • 1 Cup Red wine
  • 1 Tbsp tomato paste
  • Salt and black pepper

INSTRUCTIONS

Prep

Preheat your oven to 350°F. On the stovetop over a MED-HIGH heat, warm up a cast iron pot with a lid and pour in the olive oil and brown the ribs on all sides. 

Assemble

Add in the celery, carrots, onion and garlic and sauté for 4 – 5 minutes.

Cook

Turn the heat down and sprinkle in the flour and give it a stir then add in the thyme, bay leaves, tomato paste, red wine and stock and stir. Then replace the lid and put into the oven for 3 hours. After 3 hours check that the meat is tender and falling off the bone, if it isn’t then place it back into the oven for 30 minutes – 1 hour.

FAQs

Can I substitute one ingredient for another?

Yes, you can. If you want to change the beef, you will need to use for a meat that can also be slow-cooked, such as lamb shank. Pork shoulder or chuck roast — meats with a high fat content — can also be used. Be sure to adjust the cooking times for larger pieces of meat. You may also need to add more liquid so that it doesn’t dry out.

Do I really have to brown the meat?

Don’t skip this step, this makes a huge difference to the taste of the dish. Another tip: Don’t clean out your pot after browning, the leftover bits on the bottom of the pot really add flavor.

can i make this in a slow cooker?

Yes, you can. Brown the beef first on the stovetop then add it to the slow cooker. In the same skillet sautee the veggies until slightly soft then add them to the slow cooker. Add the thyme and beef stock so that the beef is mostly submerged. Put the slow cooker on LOW for 6-8 hours.

How To Store Braised Beef Short Ribs

Let the meal cool completely. You may want to separate the juice/sauce from the meat so that the latter doesn’t get oversaturated. It also makes serving later easier. Whichever you choose, use airtight containers for storage. You can keep them in the fridge for up to 4 days. You can also freeze the ribs for up to 3 months. When it’s time to reheat them, do so on the stovetop on LOW.

Braised Beef Short Ribs

Braised Beef Short Ribs

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes

Ingredients

  • 2 pounds beef short ribs
  • 2 Tbsp Olive oil
  • 1 Onion, diced
  • 1 Large stick celery, chopped
  • 1 Large carrot, peeled and sliced
  • 2 Cloves Garlic, peeled and sliced
  • 2 Tbsp Flour
  • 2 Tbsp Tomato paste
  • 4 Sprigs fresh thyme
  • 2 Bay leaves
  • 2 Cups Beef stock
  • 1 Cup Red wine
  • Salt and black pepper

Instructions

  1. Preheat your oven to 350 F.
  2. On the stove top over a medium to high heat, warm up a cast iron pot with a lid and pour in the olive oil and brown the ribs on all sides.
  3. Add in the celery, carrots, onion and garlic and sauté for 4 – 5 minutes.
  4. Turn the heat down and sprinkle in the flour and give it a stir then add in the thyme, bay leaves, tomato paste, red wine and stock and stir. Then replace the lid and put into the oven for 3 hours. After 3 hours check that the meat is tender and falling off the bone, if it isn’t then place it back into the oven for 30 minutes – 1 hour.

DID YOU MAKE THIS RECIPE?

Be sure to leave a comment and rating below. I appreciate your feedback!

I’m Jennifer Schlette, a Registered Dietitian and Integrative Nutrition Health Coach. I love cooking, reading, and my kids! Here you’ll find the healthiest recipes & substitutions for your cooking. Enjoy, and be well, friends!

Share on:

Leave a Comment

Skip to Recipe