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Braised Short Ribs

Tender beef short ribs braised in a rich sauce, perfect for family gatherings or special occasions.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lbs beef short ribs
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 sprigs fresh thyme
  • 2 leaves bay leaves
  • to taste Salt and pepper

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (160°C).
  2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Season the ribs with salt and pepper, then brown them on all sides.
  3. Once the ribs are browned, remove them and add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute.
  4. Pour in the beef broth, scraping up any bits from the bottom of the pot.
  5. Return the short ribs to the pot, adding thyme and bay leaves.
  6. Cover the pot and place it in the preheated oven. Allow it to cook for 2-3 hours.
  7. Once done, skim the fat from the surface, and taste the sauce. Adjust seasoning if necessary.
  8. Serve the ribs with the sauce poured over them.

Notes

For variations, you can use lamb shanks or veal. Store leftovers in the refrigerator for about 3-4 days or freeze for up to 3 months. Gently reheat to maintain texture.