Beef Short Ribs
Braised beef short ribs with swappable vegetables and sauce bases. Slow-cooked until meat is tender and fall-apart soft, finished with a rich pan glaze.
Ingredients
Method
Preheat oven to 325°F. Pat short ribs dry with paper towels and season all sides with salt and black pepper.
Dust ribs lightly with flour, shaking off excess. Dice onion, cut carrot and celery into 2-inch pieces, and mince garlic.
Heat vegetable oil in a large Dutch oven or braising pan over medium-high heat. Working in batches, sear ribs 2–3 minutes per side until browned; transfer to a plate.
Add diced onion to the pot and sauté 3 minutes until softened. Stir in tomato paste and minced garlic, cooking 1 minute until fragrant.
Pour in beef broth, scraping up any browned bits from the bottom. Add carrot pieces, celery pieces, rosemary sprigs, bay leaves, and paprika. Return ribs to the pot, nestling them in the liquid.
Cover and transfer to the preheated oven. Braise for 2.5–3 hours, turning ribs halfway through, until meat is very tender and pulls easily from the bone.
Remove from oven and let rest 10 minutes. Skim excess fat from the braising liquid if desired. Taste and adjust seasoning with salt and pepper.
Transfer ribs to a serving platter and spoon braised vegetables and sauce over the top. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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