Fall-Off-The-Bone Braised Short Ribs
Oh my goodness, this Braised Beef Short Ribs is one of the best meals you can prepare at home. Don't be intimidated by the preparation; your oven will do most of the work. These are the top reasons why we believe you will adore this recipe.
- juicy, tender, melt-in-your-mouth delicious ribs
- slow cooking will make the ribs tender and juicy
- serve with your favorite side dish, get some ideas below
- this is a cheap piece of meat that is widely underrated
- they keep well in the fridge or freezer
- great family Sunday meal and perfect for special occasions
- simple hands-off meal
What to serve with Braised Short Ribs
This main dish deserves a delicious side. We would serve the Braised Beef Short Ribs with one of these sides:
- Slovenian Cheese Dumplings
- Ricotta Gnocchi
- Creamiest Mashed Cauliflower
- Best Mashed Potatoes
- Parsnip Puree with Pear
- Spaetzle
Storing and freezing
There are two ways to store this delicious Braised Short Ribs recipe.
Keep the chilled homemade Braised Short Ribs, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.
Feel free to freeze the Braised Short Ribs too. Place it in a freezer-friendly container and place it in the freezer for up to 2 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.
How to make Beef Braised Short Ribs (video)
Check this quick video to master making Braised Short Ribs at home.
Next time make these magnificent beef recipes
- Beef and Broccoli Stir Fry
- Thin Sliced Round Steak with Sauce
- Beef Bourguignon
- Hungarian Goulash
- Pressure Cooker Beef Stroganoff
- Braised Beef Stew with Fluffy Dumplings
METHOD
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preparation
Preheat the oven to 220°C or 430°F with a rack in the center position. Grab a baking sheet.
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short ribs
Place the short ribs onto a baking sheet. Season with salt and pepper. Drizzle with olive oil and place in the oven for 15 minutes. Turn the ribs, then set the oven settings to low broil until they are golden-brown. Carefully remove from the oven and set aside.
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vegetables
While the ribs are roasting in the oven, prepare the vegetables. Clean them under running water and cut them into 2-cm or 1-inch pieces. Place a large cast-iron pan or a dutch oven over medium heat. Add two tablespoons of olive oil and vegetables. Saute for 8 - 10 minutes, then add the tomato paste. Stir, and cook for another two minutes. Pour in the red wine, and add the bay leaves and thyme. Bring to a boil, then simmer for 3 - 4 minutes for the alcohol to evaporate.
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Braised beef short ribs
Add the beef stock to the vegetables, season with salt and pepper, then add the braised ribs. Cover with a lid. Reduce the oven temperature to 160 °C / 320 °F. Place the short ribs in the oven and bake for 3 1/2 - 4 hours or until the meat falls off the bone and is tender. Using a spoon, remove the fat from the liquid on top. Discard the bay leaves and thyme, sprinkle with parsley, then serve.
