If you’re looking for a succulent dinner, then this braised short ribs recipe is for you! Tender meat that literally falls off the bone, braised in a rich and flavourful broth. Cozy, simple and delicious.
Braised short ribs is a popular dish I have seen floating around for a while now, so I set out to make my own. Many recipes I have seen use red wine, which I’m sure is delicious, but I have made this dish to embrace the flavours of the beef.
Key Ingredients
- Short ribs are the star of the show here! For this recipe you will need beef short ribs. When buying them, try to choose ones that do not have too much fat or too much bone. Because they can be relatively small, this recipe has allocated two per person.
- Beef stock is the key liquid for the broth. I use store bought stock for convenience, but if you have your own homemade stock then that is great too! Using beef stock plays a key role in elevating the flavours of the short ribs, a great umami boost.
- Carrot is mainly used for flavour when braising in this recipe, but can also be enjoyed alongside the short ribs.
- Thyme brings a delightful herbiness to the braised short ribs. Whole fresh sprigs soak in the broth, diffusing their delicious flavour. Thyme really adds another level of depth.
- Aromatics in these braised short ribs are the classic garlic and onion. This great pair is commonly used to build the base flavour, bringing sweet and savoury notes to the dish. The onion is kept in medium size pieces, as it is also used mainly for flavour like the carrot. While the garlic is finely crushed to unleash its ultimate flavour.
- Seasonings are kept simple with garlic and onion powder. These seasonings compliment the aromatics well and give an extra boost in flavour. Sometimes with a dish like this, simple is key.
How to make these braised short ribs
Set up.
Preheat your oven to 150℃. Then bring an oven safe pot with olive oil to a medium-high heat.
Brown the short ribs.
Place the beef short ribs into the pot. Make sure they are spread out, not crowded. Leave to sear for a few minutes on each side, until they are relatively deep in colour.
Prepare the vegetables.
Whilst the short ribs are searing, prepare the vegetables. Peel and chop the carrot, as well as the onion, into medium sized pieces.Peel the outer layer off the garlic.
Saute the vegetables.
Remove the short ribs from the pot and set aside. Add the carrot, onion, and garlic to the pot. Let these sweat for a few minutes, until slightly softened.
Season and deglaze.
To the veggies, squeeze in the tomato paste. Add the garlic and onion powder. Give everything a stir, and cook for a couple more minutes. Pour a dash of beef stock into the pot to deglaze the flavours stuck to the bottom.
Get ready to braise.
Place the short ribs back into the pot with the veggies. Pour the remaining beef stock in, so that the majority of the short ribs are submerged. Now is also when you add the thyme, make sure this is submerged in the broth.
Slow cook the braised short ribs.
Put the lid onto the pot. Place it in the oven for 2 hours. After 2 hours, check the short ribs. If they need more liquid, top up with beef stock or water. Put the pot back into the oven for another hour. Then serve and enjoy!
What to serve with the short ribs
As you can see in the photo, I served mine with some mashed potatoes and asparagus. Typically I would do cheesy mash, but this time I opted for more buttery and simple potatoes. For the asparagus, I saute them in a pan with some butter and salt – I try not to overcook them, nothing worse than a mushy green! Other options could be things such as green beans, brussel sprouts, broccolini. The list could go on and on.
Storage
If you do have any leftovers (we sure didn’t!), these can keep for a few more days. Be sure to let the braised short ribs cool down, then place in an airtight container. I suggest keeping some of the broth in there too, so it doesn’t dry out. It should keep fresh for up to 3 days.
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Alrighty, I think you’re equipped with everything you may need to know to make these simple and delicious braised short ribs. I am craving these again already… go on, you do not wanna miss out!
Braised Short Ribs
Ingredients
- 4 beef short ribs
- 1 carrot
- 1 onion
- 3 cloves garlic
- 3 sprigs thyme
- 4 tbsp tomato paste
- 4 cups beef stock
- 1 tbsp garlic powder
- 1 tbsp onion powder
Instructions
- Preheat the oven to 150℃.
- Bring an oven safe pot with olive oil to a medium-high heat. Place the beef short ribs into the pot.
- Make sure they are spread out, not crowded. Leave to sear for a few minutes on each side, until they are relatively deep in colour.
- Whilst the short ribs are searing, prepare the vegetables. Peel and chop the carrot, as well as the onion, into medium sized pieces.Peel the outer layer off the garlic.
- Remove the short ribs from the pot and set aside. Add the carrot, onion, and garlic to the pot. Let them sweat for a few minutes.
- To the veggies, squeeze in the tomato paste. Add the garlic and onion powder. Give everything a stir, and cook for a couple more minutes.
- Pour a dash of beef stock into the pot to deglaze the flavours stuck to the bottom.
- Place the short ribs back into the pot with the veggies, along with any juices. Pour the remaining beef stock in, so that the majority of the short ribs are submerged. Now is also when you add the thyme, make sure this is submerged in the broth.
- Put the lid onto the pot. Place it in the oven for 2 hours.
- After 2 hours, check the short ribs. If they need more liquid, top up with beef stock or water.
- Put the pot back into the oven for another hour. Then serve and enjoy!
