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 rib recipes, beef short ribs recipe, braised beef short ribs, how do you cook beef short ribs, how do you cook beef short ribs in the oven, how to cook beef short ribs, how to make beef short ribs

Prep Time 10

Cook Time 2 30

Servings

Calories 465kcal

Author Beth Pierce

Ingredients

¼ cup all purpose flour
1 tablespoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon ground cayenne
2 lbs beef short ribs
2-3 tablespoons butter
½ cup dry red wine
2 tablespoons Worcestershire sauce
1 (14.5 ounce) can low-sodium beef broth
2 medium onions quartered
3 carrots peeled and chunked
1½ tablespoons cornstarch
kosher salt to taste
freshly ground black pepper to taste

Instructions

In large ziploc bag add flour, brown sugar, garlic powder, onion powder, cumin and cayenne. Add short ribs and shake to coat.
In a 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 the browned short ribs to a 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 the gravy poured over meat and veggies.

Video

Notes

A Dutch Oven is one of my favorite cooking vessels. I sear and brown the short ribs in the pot and then deglaze the pot to include all those tasty brown bits (also known as fond). Then add the short ribs back to the pot and slow-cook them in the oven.
For aesthetic purposes, peel the carrots and let that beautiful, bright orange color come through.
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.

Nutrition