Name: Braised Beef Short Ribs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 2 lbs beef short ribs; 1 onion, diced; 2 cloves garlic, minced; 1 cup all-purpose flour; 1 tsp salt; 1/4 cup brown sugar; 4 cups beef broth; 2 tbsp olive oil

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This dish is a symphony of flavors, with the tender beef short ribs falling off the bone and the reduced sauce coating every bite with its rich, velvety goodness. The aroma wafting from the pan is a perfect blend of sweet and savory, making your mouth water in anticipation of the first bite.

The key to this recipe is the ‘osso buco’ technique, where the meat is slow-cooked for hours to break down the connective tissues and tenderize the meat. This method allows the flavors to meld together and intensify, making each bite a masterclass in comfort food. For a similar take on this technique, be sure to See Related Recipe.

Why This Recipe Works

Cooking the short ribs ‘osso buco’ style allows the meat to remain tender and juicy, while the reduced sauce infuses the dish with a deep, rich flavor.
The slow-cooking process is incredibly efficient, making it perfect for weeknight dinners or special occasions alike.
The charred mashed potatoes add a delightful textural element to the dish, complementing the tender beef and velvety sauce perfectly.

Key Ingredients

When selecting short ribs, look for meat that is well-marbled and has a good layer of fat. This will not only ensure tender meat, but also a juicy and flavorful sauce. Choose a high-quality beef broth and don’t be afraid to add more salt or spices as needed to bring out the flavors.

To enhance the tenderness of the short ribs, make sure to sear them properly before slow-cooking. Use a mixture of all-purpose and brown sugar to create a nice crust on the outside of the meat. Don’t overwork the meat during the mashing process, as this can make the potatoes dense and sticky.

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Recipe Courtesy of Our Kitchen

Braised Beef Short Ribs

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs beef short ribs

1 onion, diced

2 cloves garlic, minced

1 cup all-purpose flour

1 tsp salt

1/4 cup brown sugar

4 cups beef broth

2 tbsp olive oil

Directions

Preheat oven to 300°F. Season the short ribs with salt, then dredge them in flour. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Transfer the ribs to a plate and set aside.

In the same pot, cook the onion and garlic until softened, about 5 minutes. Add the brown sugar and cook for another minute. Add the beef broth, scraping the bottom of the pot to deglaze. Bring the mixture to a boil, then return the short ribs to the pot and cover.

Transfer the pot to the preheated oven and braise for 2 1/2 hours, or until the meat is tender and falling off the bone. Let the ribs rest for 10 minutes before serving.

While the ribs are resting, mash the potatoes with butter and milk until smooth. Serve the ribs with the mashed potatoes and spoon the braising liquid over the top.

Serve immediately, garnished with fresh thyme if desired.

Storage & Reheating

Refrigerate any leftover sauce for up to 1 week or freeze for up to 2 months. Reheat the sauce in the microwave or on the stovetop and serve over mashed potatoes or rice.

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