Simple Braised Short Ribs

Get ready to elevate your dinner game with our Simple Braised Short Ribs recipe. This hearty and flavorful dish is a testament to the beauty of slow-cooking, resulting in tender, succulent meat that practically falls off the bone. With just a handful of ingredients and minimal effort, you can create a restaurant-quality meal right in your own kitchen.

Our recipe starts with perfectly seared short ribs, which are then braised to perfection in a savory mixture of onions, herbs, and beef stock. The result? A melt-in-your-mouth experience that’s rich in flavor and sure to impress even the most discerning palates.

Whether you’re hosting a dinner party or simply craving a cozy homemade meal, these braised short ribs are the perfect choice. So, preheat your oven, gather your ingredients, and prepare to indulge in a dish that’s as comforting as it is delicious.

How to make Simple Braised Short Ribs

Ingredients:

Vegetable oil, for searing (or other neutral oil)

2 pounds beef short ribs

Kosher salt and black pepper

1 yellow onion, sliced

1 teaspoon dried thyme

1 teaspoon to 1 tablespoon all-purpose flour (See Note)

1 quart unsalted or low-sodium beef stock

3 dried bay leaves

Instructions:

Step 1:

Heat the oven to 350˚F.

Step 2:

Heat a thin layer of oil in a Dutch oven or other large oven-safe pot with a lid over medium-high heat.

Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper.

Step 3:

Sear the short ribs (in batches if necessary) until browned all over, adding more oil as needed, and then transfer to a platter.

Step 4:

In the same pot, add the onion, thyme, and some salt and pepper (and more oil if the pot is dry), and cook, stirring occasionally, until the onions start to soften, a few minutes.

Sprinkle with the flour and cook for about 1 minute more while stirring.

Step 5:

Add the beef stock, bay leaves, and browned short ribs back to the pot, let come to a simmer, cover, and place in the oven until tender, about 2 hours. Serve.

Notes:

Selection of Short Ribs: Opt for well-marbled beef short ribs for the best flavor and tenderness. This marbling ensures juicy, succulent meat after braising.

Searing Technique: Searing the short ribs before braising caramelizes the surface, locking in moisture and enhancing the flavor of the meat. Patting the ribs dry ensures a better sear.

Flavor Enhancers: The combination of sliced yellow onion, dried thyme, and bay leaves infuses the dish with aromatic flavors, complementing the richness of the beef.

Thickening Agent: The optional addition of all-purpose flour serves to thicken the braising liquid, creating a velvety sauce that coats the short ribs and intensifies their flavor.

Braising Method: Slow-cooking the short ribs in the oven at a low temperature allows the meat to become tender and succulent while infusing it with the flavors of the aromatics and stock.

Choice of Stock: Using unsalted or low-sodium beef stock ensures control over the dish’s salt content. It also allows the natural flavors of the beef and aromatics to shine through without being overshadowed by excessive saltiness.

Alternative Cooking Vessel: If a Dutch oven is unavailable, any large, oven-safe pot with a lid can be used. Ensure the pot is sufficiently large to accommodate all the ingredients comfortably.

Make-Ahead Option: Braised dishes like these short ribs often taste even better when prepared in advance. This recipe can be refrigerated and reheated, allowing the flavors to meld and intensify.

Serving Suggestions: Short ribs pair well with a variety of side dishes, such as mashed potatoes, polenta, or a medley of roasted root vegetables. Garnishing with fresh herbs like parsley adds a vibrant touch to the dish.

Versatility: While this recipe calls for beef short ribs, the braising technique can be adapted to other cuts of meat, such as lamb shanks or pork shoulder, for equally delicious results. Adjust cooking times accordingly based on the chosen protein.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

What are short ribs, and why are they used in this recipe?

Short ribs are flavorful and well-marbled cuts of beef taken from the rib area.

They are used in this recipe for their rich taste and tenderness when slow-cooked.

Can I use a different type of oil for searing the short ribs?

Yes, you can use other neutral oils like canola or grapeseed oil for searing.

Why is it important to pat the short ribs dry before seasoning?

Patting the short ribs dry helps achieve a better sear by removing excess moisture, allowing for a flavorful crust to develop.

What does “sear the short ribs” mean, and why is it done?

Searing is the process of browning the surface of the meat over high heat.

It enhances flavor by caramelizing the natural sugars and creates a visually appealing crust.

Do I have to use all-purpose flour in the recipe?

The flour is used to thicken the sauce.

You can adjust the amount based on your preference.

It helps create a rich, velvety texture in the braising liquid.

Can I use a different type of stock instead of beef stock?

While beef stock complements the beefy flavor, you can experiment with other stocks like chicken or vegetable for different flavor profiles.

Why does the recipe call for cooking the short ribs in the oven instead of on the stovetop?

Braising in the oven allows for slow, even cooking, resulting in tender and succulent short ribs.

The covered pot helps retain moisture.

What should I do if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can use any large, oven-safe pot with a lid.
Can I prepare this recipe in advance?

Yes, braised dishes often taste even better when made in advance.

You can refrigerate and reheat, allowing the flavors to meld.

What are some serving suggestions for braised short ribs?

Serve the short ribs over mashed potatoes, polenta, or a bed of root vegetables.

Garnish with fresh herbs like parsley for a finishing touch.