Braised Short Ribs Recipe

Prepare effortlessly tender Braised Short Ribs that easily fall off the bone, all in just one pot! Revel in the exquisite tenderness of the cooked ribs, immersed in a flavorful and rich sauce with mushrooms and onions.

Rich flavorful meals such as this one as well as ones like Pot Roast make a delicious and effortless meal for special occasions and entertaining. Elevate it by serving it over Mashed Potatoes with Truffle.

What I Love About This Recipe

• One-Pot Wonder: The convenience of preparing these ribs in just one pot simplifies cooking and minimizes cleanup, allowing you to savor the flavors without the hassle.
• Perfect for Entertaining: Impress your guests with a dish that exudes sophistication and flavor, making braised short ribs an excellent choice for special occasions.
• Versatile: Braised short ribs can be prepared without wine or beer, offering a non-alcoholic alternative that retains the dish’s rich flavors. Additionally, opting for boneless short ribs provides a convenient twist on the classic recipe.
• Leftovers Improve with Time: If there are any leftovers, the flavors continue to meld, often resulting in an even more delicious dish the next day.

How to Make Braised Short Ribs

1. Prep. Preheat the oven to 375º F.

2. Brown the meat. Heat the oil in a large Dutch Oven or pot over medium-high heat and season the beef short ribs with salt and pepper. Working in batches brown the ribs on each side. When done remove the ribs and set aside.
3. Sauté. In the same Dutch oven, sauté onions in the remaining oil until tender and fragrant. Add garlic, sauté for an additional minute, then add mushrooms (add more oil if necessary) and continue sautéing for another 2 minutes.

4. Mix in the tomato paste and brown sugar and toss to coat. Allow it to cook so the flavors can bloom for about a minute.
5. Deglaze the pot. Pour the beer into the pan to deglaze, ensuring to scrape the bottom for any flavorful browned bits. Add the beef broth and return the ribs to the pot. Add the sprigs of thyme and the bay leaf on top.
6. Simmer and braise. Bring the stew to a simmer, cover the Dutch oven with a lid, and braise in the oven for 2 ½ to 3 hours until the meat is tender and falling off the bone.

Storage and Freezing Information

• To Store: To store Braised Short Ribs, allow the stew to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3-4 days.
• To Freeze: Once the dish has cooled completely, store it in a freezer-safe container for up to 3-4 months. Thaw in the refrigerator and reheat either in the microwave or on the stove at low heat.

Braised Short Ribs Recipe

Experience the ease of crafting tender Braised Short Ribs that effortlessly detach from the bone, all within the convenience of a single pot! Delight in the exquisite tenderness of the cooked ribs, immersed in a rich and flavorful sauce enhanced with mushrooms and onions.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 45 minutes minutes

Total Time: 3 hours hours

Servings: 4 Servings

Calories: 757kcal

Author: Aimee Mars

Equipment

• ▢
  Large Dutch Oven or heavy-bottomed pot

Ingredients

• ▢ 4 lbs Beef Short Ribs bone-in or boneless
• ▢ 2 tablespoons Oil
• ▢ 1 large Yellow Onion
• ▢ 4 Garlic Cloves minced
• ▢ 8 ounces Cremini Mushrooms sliced
• ▢ 2 tablespoons Tomato Paste
• ▢ 2 tablespoons Brown Sugar
• ▢ 18 ounces Stout Beer
• ▢ 2 cups Beef Stock
• ▢ 3 sprigs Fresh Thyme or 1 teaspoon dried thyme
• ▢ 1 Bay Leaf

Instructions

• Prep. Preheat the oven to 375º F.
• Brown the meat. Heat the oil in a large Dutch Oven or pot over medium-high heat and season the beef short ribs with salt and pepper. Working in batches brown the ribs on each side. When done remove the ribs and set aside.
• Sauté. In the same Dutch oven, sauté onions in the remaining oil until tender and fragrant. Add garlic, sauté for an additional minute, then add mushrooms (add more oil if necessary) and continue sautéing for another 2 minutes.
• Mix in the tomato paste and brown sugar and toss to coat. Allow it to cook so the flavors can bloom for about a minute.
• Deglaze the pot. Pour the beer into the pan to deglaze, ensuring to scrape the bottom for any flavorful browned bits. Add the beef broth and return the ribs to the pot. Add the sprigs of thyme and the bay leaf on top.
• Simmer and braise. Bring the stew to a simmer, cover the Dutch oven with a lid, and braise in the oven for 2 ½ to 3 hours until the meat is tender and falling off the bone.

Nutrition

Serving: 1serving | Calories: 757kcal | Carbohydrates: 20g | Protein: 68g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 195mg | Sodium: 523mg | Potassium: 1819mg | Fiber: 1g | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 8mg

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