Braised Short Ribs Recipe

Braised short ribs over mashed potatoes in a green bowl.

5 from 1 vote

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.

Prep Time15

Cook Time2 45

Total Time3

Course: Main Course

Cuisine: American

Servings: 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.

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