Braised Short Ribs Recipe

Prepare time: 25 mins
Cook: 3 hrs 30 mins
Ready in: 3 hrs 55 mins

I Want To Share With You My Recipe For Braised Short Ribs.


  • Fresh Rosemary
  • Fresh Thyme
  • Celery
  • Cilantro Scallions
  • Garlic
  • Carrots
  • Tomato Paste
  • Beef Stock
  • Red Wine
  • Vegetables
  • Salt
  • Pepper
  • All-Purpose Flour
  • Vegetable Oil



You’ll need some fresh rosemary, fresh thyme, celery onion garlic carrots I’ve got some tomato paste some beef stock some red wine vegetable oil salt and pepper and you’ll need some all-purpose flour now the first thing you wanna do is get your oven preheated to 375 and then.what I have here is a big Dutch oven that I’ve coated with some vegetable oil and I have that coming to about medium-high heat.I’m going to turn it up a little bit and I’m gonna season my flour because what I’m gonna do is dredge my short ribs in the flour but I want to be able to give them some good flavor right.I mean the world’s our prickle shake off any excess flour and then put this in your hot pot well you know what no wait just one more minute for that I’m just going to pile these over here I want the oil to be a little bit hotter and you’re going to have to do these in batches I’m probably going to four and four do two batches only because you don’t want to over crab pan cause.


You’ll end up steam your meat rather than searing it and getting a really good color on it otherwise you really could skip the whole step if,you were just going to steam it so I am just going to shake these off you really don’t have to do all sides because we’re going to just braise them on two sides up we’re going to sear them on two sides and if,you don’t have a Dutch oven that can go right into the oven just start this in the pan and then transfer these into like a big baking pan and put them in Yaman okay good good sizzle. I’m going to cook four at a time letting them get a nice deep golden brown on both sides and I move on to the second batch and I’ll show you what they look like when they’re done I seared my short ribs on both sides you can see the really deep golden brown color now.


Today I’m gonna add my veggies I love me a good sizzle I’m gonna sprinkle these a little salt and pepper just to make sure we kind of season every layer of the fish good amount and then we’re just going to give you the stir and we’re gonna let these cook for about seven minutes or so or until they’ve cooked down a little bit and develop just a touch of color my veggies look awesome now as you can see I left the close of a garlic hole and I did that for a reason I feel like when you leave them a hole they don’t give you so much of a strong garlic flavor but more of a mellow garlic flavor and it cooks for a really long time in the oven they kind of get really really sweet and that’s what I want here so I left it like that so now I’m going to add it a good amount of tomato paste.


I’m just going to empty out these last two tubes.I have two tubes I don’t know how to happen they’re on their way out so, I figured I might as well use them both because there’s another lot left in each one and you’ll need about a quarter cup of tomato that just happened that did but that’s okay I will clean that off alright get that all in there and then just get a stirred you kind of want to wake up that tomato paste that’s been sitting in the tube for a while so you want to make sure it’s alive and it smells good all right now what I’m going to do is I’m going to add my red wine you want to use a red wine.I’m adding about two and a half cups of red wine to my veggie mix shirt now I know a lot of people are going to ask whether or not they can keep the wine you can leave the wine out in most cases you can leave out the wine they just substitute more stock which you can in this case but it is going to affect the flavor of your dish because short ribs are supposed to be braised in a good amount of wine.


So,I won’t skip it but it’s up to you I’m adding some stock which for me nowadays it’s just some water or some of this blue bullion base it just makes things a lot easier so pop a good amount of that in there oh my spoon and then just kind of stir it in just to make sure you don’t have a big clump and now I’m going to do is I’m going to put in my herbs which this is just some fresh thyme and a big sprig of rosemary you could just use a couple sprigs this for my garden and I’m going to take my short ribs and plop them right in there make sure that all submerged in the liquid now I’m going to do is I’m going to put the lid on.

6I’m going to pop this into the oven for about two-and-a-half hours to two you know two most three hours or so just keep an eye on it the meat will fall off the bone it’ll be so so tender you want to check on it periodically after every about half hour so to make sure that your liquid is introducing too fast if it is and it’s looking really dry in like an hour and it still has a lower half left to go add a bit more stock it’s really forgiving it’s really easy all the hard job is going to happen in the oven while you sit back and have yourself a glass of wine while it’s waiting then what’s sitting there anyway so in the oven it goes and I’ll show you what it looks like when it’s done this is a heavy one my shrubs are braising in the oven for around 3 hours and I just took the short ribs out onto a platter let those cool bits and out to my sauce.

7There’s Something crucial you have to make sure you do and that is to remove this layer which you can see as it cools it starts to set there’s a layer of fat that just gets right on top of that and that’s really not something you want in your final dish so you just have to be patient and run your ladle on the very top very surface of your sauce and it kind of all piles up in there now you can do something even easier and even faster and that is pop this into the fridge and when it cools the fast solidifies it gets all white and you just kind of scoop it it’s gets all hard and you scoop it right off it’s really easy to do but I don’t have that kind of time so,I’m just going to patiently go ahead you can see it you can see the fat in the white bowl so, I’m just gonna just going to go ahead and get as much of it out of there as I possibly can because however delicious this is I do feel like you would completely ruin it if you were to serve it.