Short Ribs & Braising:
“Short” ribs come from the beef chuck portion of a cow and there are usually five of these small pieces of meat that are too small to be sold as good steaks. So, they are exactly what the name implies; short (small) ribs.
When Buying Ribs:
Thankfully as short ribs have become increasingly popular they are also more readily available at all grocery stores. When picking them out before to look for:- Boneless vs bone-in ribs: I recommend Bone-in short ribs as they are more flavorful and will cook more evenly. However, you can substitute boneless short ribs for this recipe and cook them just the same.
- Check the color: Look for bright red meat, and avoid meat that is turning grey in areas.
- Check for marbling: by nature, short ribs can be a little fatty. Look for a package that has some marbling but isn’t excessively fatty. The ribs are small but the more meat on the bone, the better!
How to Make Braised Short Ribs:
- Gather your ingredients. Chop the carrots and onion. while the meat rests at room temperature.
- Sauté carrots and onions. In a large, oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Sauté carrots and onion, then remove them to a plate.
- Sear ribs. Add remaining 2 tablespoons of oil to the pot. Lightly flour the ribs on all sides, place them in the pot and sear them over high heat until they are nice and brown on all sides. Remove to a plate.
- Deglaze the pot. Add wine to deglaze the pot. Scrape up any browned bits from the bottom of the pan. Boil for 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add veggies, meat, and herbs.
- Bake: Cover pot with a lid and place it in the oven to cook. Over the next couple hours, just let the oven do the work. The end result is super tender, fall-off-the-bone ribs in the most delicious sauce!
To Make in the Slow Cooker:
Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.To Make in the Instant Pot:
For instant pot Short Ribs: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.Make Ahead and Freezing Instructions:
To make ahead: by nature, this meal should and will be made several hours before serving. The nice part is that it cooks in the oven for nearly 3 hours without any additional work. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part. You could also chop the vegetables beforehand.Serve Short Ribs with:
- Mashed Potatoes
- Homemade Rolls
- Wedge Salad
- Asparagus, or fresh roasted vegetables
Braised Short Ribs
Author: Lauren Allen Servings: 4 Calories: 217 Cost: 18 Prep 20 Mins Cook 2 Hrs 40 Mins Total 3 Hrs- Dutch Oven
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 whole beef short ribs
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 2 1/2 cups low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Preheat oven to 350 degrees F.
In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
Slow Cooker: Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.
Instant Pot: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.
Make ahead Instructions: by nature, this meal should and will be made several hours before serving. The nice part is that it cooks in the oven for nearly 3 hours without any additional work. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part.
Before cooking: Make the dish up to step 8 (just before cooking in the oven). Place ingredients in a freezer safe container or bag and freeze for 4-5 months. Allow to thaw for 24 hours in the refrigerator and cook as instructed.
After cooking: Allow the dish to cool completely. Store in a freezer safe container in the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat in the microwave or slowly on the stove.
Serving: 4 people Calories: 217kcal Carbohydrates: 16g Protein: 4g Fat: 11g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Sodium: 371mg Potassium: 580mg Fiber: 2g Sugar: 4g Vitamin A: 7791IU Vitamin C: 7mg Calcium: 28mg Iron: 1mg
