Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor. Stove top, slow cooker, and instant pot instructions included! This recipe is so simple, and so flavorful. It is simply our favorite way to cook short ribs, and our family always agrees. These classic recipes really come down to few, simple, flavorful ingredients. This is the way grandma used to cook, and we always feel a little bit nostalgic cooking a recipe the exact same way she did. She always made sure to use fresh rosemary instead of dried. It may seem simple, but the long cooking time infuses the rosemary flavor throughout the liquid and the meat. Just be warned, the smell in your house will make you drool!
Braising is a combination cooking method where you first sear the food with a dry heat and then slowly cook it for a long period of time in a wet heat — usually a braising liquid with a lid to trap in the heat. Tough cuts of meat that require long cooking times to reach a tender, pleasant texture are great candidates for braising. If you have ever used a slow cooker, you have most likely braised meat.
5 6 beef short ribs , 300-400g/10-14oz each (Note 1)
1.5 tsp each salt and pepper
2 tbsp olive oil
3 garlic cloves , crushed
1 large onion , chopped (brown, yellow or white)
2 celery ribs , chopped
2 carrots , chopped
2 tbsp tomato paste.
2 cups (500ml) dry red wine (Note 2).
2 cups (500ml) beef stock/broth, low sodium.
2 sprigs thyme (optional).
Preheat oven to 160C/325F.
Sprinkle beef all over with salt and pepper.
Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.
Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
Add tomato paste and cook for 1 minute.
Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
Return beef into liquid, arranging them so they are submerged (Note 3).
Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
Strain all liquid in the pot, pressing juices out of the onion, carrot etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
Place beef on serving plate, spoon over sauce.