Braised Beef Short Ribs

These slow cooked Beef Short Ribs are perfectly seasoned beef short ribs, carrots and onions in a tasty broth that cooks into a amazing gravy.

Course main meal beef

Cuisine American

Keyword beef short ribs recipe, braised beef short ribs, how to cook beef short ribs

Prep Time 10

Cook Time 2 30

Servings

Calories 465kcal

Author Beth Pierce

In large ziploc bag add flour, brown sugar, garlic powder, onion powder, cumin and cayenne. Add short ribs and shake to coat.
In dutch oven or large heavy skillet melt 1-2 tablespoons butter over medium heat. Add short ribs and brown on all sides. Do not overcrowd so you may need to work in batches. Add more butter if necessary. Remove browned short ribs to plate. Add wine to deglaze the pan. Stir to remove the brown bits from the pan. Add Worcestershire sauce, beef broth, onions, carrots and browned short ribs. Cover with lid or heavy aluminum foil and place in oven at 325 degrees for 2-2 1/2 hours or until tender.
Remove the meat and veggies to a platter. Thoroughly mix 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons cold water, then pour into your broth mixture. Cook over medium heat for several minutes to thicken. Season with kosher salt and fresh ground black pepper to taste.
Serve gravy poured over meat and veggies.

Beef short ribs may be difficult to find so you may want to ask your butcher if he can cut you some. For the best flavor use bone in short ribs.
Try fresh herbs like sprigs of thyme and rosemary. Try dried herbs like bay leaves and oregano.
For the best taste, use a good quality fry red wine like cabernet sauvignon or merlot.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
To freeze, first cool completely, then place in a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat in the microwave at reduced power.