The first bite of this ‘Tender Braised Short Ribs Fall-off-the-Bone Delight’ leaves you with a fantastic sensory experience – the tender meat melts in your mouth, and the aroma of slow-cooked aromatics wafts up, teasing your senses. It’s a match made in heaven, a perfect symphony of flavors that will leave you craving for more.

But you might be wondering, what makes this recipe stand out from other braised short ribs recipes. Read on to learn the science and technique behind this mouth-watering dish! Check Out Our Favorite Pantry Essentials!

Why This Recipe Works

• Braising lets the meat absorb the complex flavors from the aromatics, resulting in a rich and savory taste experience.
• The long cooking time allows the connective tissues to break down, making the meat tender and fall-off-the-bone.
• The combination of spices and herbs infuses the dish with a depth of flavor that’s simply hard to resist.

Key Ingredients

Choosing the right ingredients makes all the difference in achieving that perfect slow-cooked flavor. For this recipe, you’ll want to focus on selecting the best quality short ribs, fresh spices, and aromatic vegetables. Our passion is often sparked by discovering new fresh produce at our local farmer’s market finds! One vegetable that elevates our dishes is the humble red bell pepper, whose sweetness pairs with our spiced short ribs so well!

Recipe Courtesy of Our Kitchen

Braised Short Ribs Fall-off-the-Bone Delight

★★★★★ (55 Reviews)

Level:
Easy

Prep:
25 min

Cook:
40 min

Yield:
4 Servings

Ingredients

1 kg beef short ribs

2 onions, sliced

2 cloves garlic, minced

1 cup beef broth

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper, to taste

Directions

1

Preheat your oven to 300˚F (150˚C). In a large Dutch oven, brown the short ribs with some oil over medium-high heat until browned on both sides. Remove the browned ribs and set them aside.

2

In the same pot, reduce heat to medium and add sliced onions. Cook until onions are lightly browned, stirring occasionally.

3

Add minced garlic and cook for 1 minute.

4

Add browned short ribs back into the pot, along with beef broth, dried oregano, and thyme. Season with salt and pepper to taste.

5

Bake for 30-35 minutes or until the ribs are cooked through and fall-off-the-bone.

Storage & Reheating

Once the ribs are done, store them in airtight containers in the fridge for up to 3 days. Reheat by placing the ribs in a saucepan over medium heat, or bake them in the oven until warmed through.