Braised Beef Short Ribs
What is more comforting on a cold winter day than braised beef? This simple braised beef short ribs is everything you could want on a winter day. The beef short ribs are a very beefy cut of meat and using bone-in adds intensifies the beefiness. This recipe also works perfectly with boneless short ribs as well.
When picking out your short ribs, look for ones that have more meat on them. Some are only the bone and fat, so be cautious when purchasing them.
The time these will take to braise can vary. It is important to continue cooking until they are fork tender or else they will be chewy and the fat will not break down.
The perfect side dish is buttery mashed potatoes or jasmine rice.
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- 3 lb Beef short ribs
- 2 cup Beef broth
- 1/2 cup Red wine
- 1 Onion (Large)
- 8 oz Mushrooms
- 1 cup Flour
- Season the beef short ribs
Generously season the beef ribs with kosher salt and freshly cracked black pepper. Dust with flour and rub in to coat all of the meat.
- Sear the beef short ribs
Preheat a sauté skillet or dutch oven on medium high. Add a tablespoon of oil and place the short ribs meat side down. Let brown for 2-3 minutes then repeat for remaining sides. This will develop a fond on the pan and add a deeper flavor to the beef.
Remove from the pan.
- Sauté the onions and mushrooms
Thinly slice the onions and mushrooms. Add to the pan and season with salt and pepper. Cook until the onions are caramelized and mushrooms browned, around 10 minutes. As they cook scrape the bottom of the pan to remove the fond.
- Add braising liquid
Return the beef short ribs to the pan. Add the beef stock and wine and bring to a boil.
- Braise in oven
Cover and place in a preheated oven at 350. Cooking time varies based on the size of the ribs, amount of liquid, etc. Start checking if they are done at the 3.5 hour mark. The beef is done when it is fork tender and you can remove the bone with ease.
- Prepare the gravy sauce
Remove the beef , onions and mushrooms. Using a fat skimmer or strainer drain off the fat from the braising liquid. Add the liquid back to the pan and bring to a simmer. Add in a slurry of 2 tablespoons flour and 1/4 cup water. Mix vigorously to avoid lumps from forming. Bring to a boil then add back the onions and mushrooms. Remove from heat.
This step is optional but who doesn't love a thickened gravy?