Total time: 8 hours 45 minutes
Published: August 26, 2024
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Braised beef ribs They are the epitome of comfort food! Deep, rich flavors develop during the slow cooking process, resulting in tender meat that falls off the bone. This dish is perfect for special occasions or a cozy dinner at home!
After you’ve devoured this recipe, try mine. Slow Cooker Roast Beef, Instant Pot Beef Stroganoff, Brown sauce with beef brothand Instant Pot Boeuf Bourguignon.
Why we love this recipe
Unmatched flavor: The slow simmering process of this braised beef ribs recipe allows the ribs to absorb all the flavors of the broth, herbs, and vegetables, creating a very flavorful and satisfying dish. Braising is one of the best methods for cooking ribs because it slowly breaks down the tough connective tissue, resulting in incredibly tender meat.
Versatility: Braised short ribs can be served with mashed potatoes, creamy polenta, or even pasta, making them a versatile dish that pairs well with a variety of side dishes.
Impressive but easy: Despite its elegant appearance and taste, this recipe is surprisingly easy to make. Once the initial preparation is done, the stove or oven does most of the work, leaving you free time to relax or prepare other dishes, like mashed potatoes.
Ingredients
To make this braised beef short ribs recipe, here’s what you’ll need:
- Beef short ribsMake sure you get large, short beef ribs that are well marbled with fat!
- Salt and pepper:Season them to taste with salt and pepper.
- Olive oilUse a little olive oil to brown the ribs and sauté the vegetables!
- Vegetables:Here you’ll need a classic combination of chopped onion, carrot and celery. This will start to get flavorful!
- Tomato pasteTomato paste will add a deep tomato flavor to the broth.
- White Miso PasteI added white miso paste here for a tasty umami flavor!
- Red wine or Meat BrothIt is traditional to braise ribs in red wine. The alcohol will evaporate and leave a thick sauce. If you prefer not to use red wine, no problem, just replace it with beef broth!
- Milk:The milk will help tenderize the ribs and create a super creamy sauce.
- Canned tomatoesCanned tomatoes are also part of the liquid here.
- Fresh sage:I like to add fresh sage here, but you can replace it with rosemary or thyme!
Here we explain how to do it
Step by step instructions
- Season:Season the ribs well with salt and pepper. (Photo 1)
- Browning the short ribs:Heat 1 1/2 tablespoons oil in the bottom of a pot, shallow saucepan, or the removable insert of your slow cooker if you have a sear-and-stew model over medium-high heat. Brown the ribs, working in batches, and remove them to a paper towel-lined plate to absorb any extra oil. Add more oil to the pan as you work if necessary. (photo 2)
- Cooking the vegetables: Drain all but 1 1/2 tablespoons of fat. Add the chopped celery, onions and carrots and a little more salt. Reduce the heat to medium and cook until the vegetables are tender, about 8 to 10 minutes. (photos 3-4)
- Add the tomato paste and miso:Add the tomato paste and miso and cook for a couple more minutes until caramelized. (photos 5-6)
- Add liquids, tomatoes and sage.:Add the red wine and use the wooden spoon to scrape up any brown bits from the bottom of the pot. At this point, unless you are already using the slow cooker, transfer the contents of the pot to the slow cooker. Add the short ribs along with the milk, canned tomatoes, and sage. (photos 7-9)
- Simmer:Season well with pepper before cooking for 8 hours on low or 4 hours on high, until the meat is tender and falling off the bone. (photo 10)
- Serve and enjoy:Season to taste with more salt and pepper before serving with mashed potatoes or polenta.
Expert advice
- Choose the right cut of meat! Look for well-marbled beef ribs, as the fat content will help keep the meat moist and tender during the braising process. This will result in perfect braised beef ribs!
- Don’t skip sealing! Browning the ribs before braising them is essential to give them a more intense flavour. The browned bits left in the pot after browning add a rich and flavourful flavour to the final dish.
- Let it cook over low heat. Braising is a slow cooking method, so be patient. The longer cooking time is necessary to break down the connective tissue in the meat, which results in that melt-in-your-mouth texture. I recommend using a Dutch oven if you have one, or you can even use a slow cooker!
Frequently Asked Questions
I like to serve these braised ribs with something to soak up the delicious sauce. Try serving them on a bed of Fluffy mashed potatoespolenta or pasta! And don’t forget to accompany them with garlic bread, Garlic knotseither focaccia bread.
If you prefer not to use wine, you can substitute it with beef broth or a combination of beef broth and a tablespoon of Worcestershire sauce for more depth of flavor.
Yes! After browning the ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is tender.
These short ribs are best prepared ahead of time (up to 3 days) and you can skim the fat off the top of the sauce before reheating.
Serving Suggestions
More main dishes to try
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social media when you share a photo on social media. I love seeing what you’re up to in the kitchen!
Braised beef ribs
Braised beef ribs They are the epitome of comfort food! Deep, rich flavors develop during the slow cooking process, resulting in tender meat that falls off the bone. This dish is perfect for special occasions or a cozy dinner at home!
Servings: 5 portions
Instructions
-
Season the ribs well with salt and pepper.
-
Heat 1 1/2 tablespoons of oil in the bottom of a pot, shallow saucepan, or the removable insert of your slow cooker if you have a sear-and-stew model over medium-high heat. Brown the ribs, in batches, and remove them to a paper towel-lined plate to absorb any extra oil. Add more oil to the pan as you work if necessary.
-
Drain all but 1 1/2 tablespoons of fat. Add the chopped celery, onions and carrots and a little more salt. Reduce the heat to medium and cook until the vegetables are tender, about 8 to 10 minutes.
-
Add the tomato paste and miso and cook for a couple more minutes until caramelized.
-
Add the red wine and use the wooden spoon to scrape up any brown bits from the bottom of the pot. At this point, unless you are already using the slow cooker, transfer the contents of the pot to the slow cooker. Add the short ribs along with the milk, canned tomatoes, and sage.
-
Season well with pepper before cooking for 8 hours on low heat or 4 hours on high heat, until the meat is tender and falls off the bone.
-
Season to taste with more salt and pepper before serving with mashed potatoes or polenta.
Grades
Tomatoes: When testing this recipe, we found that the quality of the tomatoes really does make a big difference to the flavour of the final dish, so use the best you can afford – we like Mutti’s San Marzano tomatoes.
Herbs: Sage can be substituted with fresh rosemary and thyme.
Prepare in advance: These short ribs are best prepared ahead of time (up to 3 days) and you can skim the fat off the top of the sauce before reheating.
Nutrition
Calories: 450 kcal, Carbohydrates: 9 gram, Protein: 40 gram, Fat: 25 gram, Saturated fat: 10 gram, Polyunsaturated fat: 1 gram, Monounsaturated fat: 12 gram, Cholesterol: 120 mg, Sodium: 249 mg, Potassium: 964 mg, Fiber: 2 gram, Sugar: 5 gram, Vitamin A: 4185 International Union, Vitamin C: 6 mg, Calcium: 69 mg, Iron: 5 mg
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