Prep Time: 10 mins | Cook Time: 3 hrs 20 mins | Total Time: 3 hrs 30 mins | Servings: 4
This is the best Braised Short Ribs recipe you’ll ever need! Simple, yet guarantee the ultimate fall-apart tender ribs with tons of mouthwatering flavors!
2 tsp Olive Oil
3 tbsp Butter, divided
4 pounds of Beef Short Ribs
1/2 c. Flour
1 tbsp Flour
1/3 c. Onion, minced
6 Cloves of Garlic, minced
1/2 c. Balsamic Vinegar
2 Carrots. peeled and minced
2 Stalks of Celery minced
1 tbsp Worcestershire Sauce
2 Sprigs of Fresh Rosemary
4 Sprigs of Fresh Thyme
1 tbsp Liquid Smoke
2 c. Beef Broth
2 Bay Leaves
Mashed Potatoes for Serving
1 tsp Kosher Salt
1/2 tsp Pepper
How to make Braised Short Ribs
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a pie dish or pan, place the flour, salt, and pepper. On all sides, coat each rib with flour. Set aside.
Step 3: Add a couple of drizzles of olive oil to a hot dutch oven or oven-safe pot over medium-high heat. Then, add 3 to 4 ribs at a time, searing until each side is browned. To a plate, transfer the ribs.
Step 4: If there is any, wipe out any black flour, leaving any browned bits in the pan.
Step 5: Adjust the heat to medium and add the olive oil to the pot along with the butter. Then, add the onions, carrots, celery, and garlic. Quickly stirring until well blended. Sear for about 5 to 6 minutes or until the vegetables have softened.
Step 6: Next, stir in the rest of the flour and cook for 30 seconds more.
Step 7: Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring the mixture to a simmer. Then, toss in the herbs and bay leaves. Return the short ribs to the pot.
Step 8: Put the lid on and bake in the preheated oven for 2 1/2-3 hours or until the meat is falling apart tender and the liquid has reduced.
Step 9: Remove and discard the bay leaves.
Step 10: Serve the Braised Short Ribs immediately over mashed potatoes. Enjoy!
Adjust the oven temperature to 325 degrees if using a pot. Also, if your pot is larger than 3 quarts and your oven cooks very hot.
In an airtight container, store any leftovers and place them in the fridge for up to 3 to 4 days.
Amount Per Serving (2 ribs): Calories 788 Calories from Fat 405 Fat 45g69% Saturated Fat 20g125% Cholesterol 218mg73% Sodium 1399mg61% Potassium 1450mg41% Carbohydrates 24g8% Fiber 2g8% Sugar 7g8% Protein 67g134% Vitamin A 5358IU107% Vitamin C 3mg4% Calcium 62mg6% Iron 9mg50%
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