Make Awesome Beef Short Ribs in a few Easy Steps

Make Awesome Beef Short Ribs in a few Easy Steps

Happy Monday All! I’m coming at you today with a recipe that is super easy and tasty, yet not as popular as we think it should be. Beef Short Ribs are an underutilized cut of meat in my opinion. I think the cooking time they require is probably the biggest turn off but If you are not afraid of that, let’s forge ahead into the greatness that beef short ribs can be.

I am able to get my beef short ribs right from my grocery store because they have nearly everything. But if you aren’t as lucky then hit up your local butcher. They may need to be special ordered but don’t let that deter you! I promise this cut of meat is worth the wait.

The method of cooking best suited to this cut is braising or roasting. I like braising because it seems like the moisture stays in the meat better. Starting the process on the stove top and finishing in the oven also frees up the burners for sides. Plus, with it just slowly braising in the oven you are free to do other things for 2 1/2 hours!

Swaps & Specs for Beef Short Ribs

• If you don’t have a oven safe pot then you can just simmer on low on the stovetop for 2 1/2 hours. Just check on the liquid level throughout the cooking process, about every 30 minutes. If it looks dry add more beef broth.

• For the cooking liquid, here are a couple options. Beef broth, beer or water. I personally wouldn’t miss the opportunity to add flavor here. For beer, add in any that you like to drink.

• I love using fresh herbs so when I can I try to. In this recipe the flavor is much better with fresh herbs. If you can’t get them or don’t want to, just remember you need less of the dried variety then fresh.

• Make an easy gravy with the leftover cooking liquid in the bottom of the pan (see recipe notes) or simply spoon the sauce over the top of the ribs.

• Serve with mashed potatoes, Mac-N-Cheese and a salad for a complete meal.

I really hope you give these beef ribs a try. The flavor is amazing. Nothing compares to a properly cooked beef rib! Enjoy!

Beef Short Ribs

Tender and savory braised beef ribs in a rich gravy.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Main Course

Cuisine American

Servings 6 people

Calories 649 kcal

Equipment

• dutch oven

Ingredients

  

• 6-8 bone in beef short ribs
• 4 tbsp olive oil extra virgin
• 1 large onion, sliced white or yellow
• 3-4 cloves garlic, pressed
• 3 tbsp. Worcestershire sauce
• 1 1/2-2 cups beef broth
• 1/2-1 tsp. Lawry's Seasoned Salt
• 1/2 tsp. kosher salt
• 1 tsp. fresh ground black pepper
• 2-3 sprigs fresh rosemary
• 1-2 sprigs fresh thyme leaves pulled off stems

Instructions

 

• Heat oven to 350° and set top rack to middle slot. Sprinkle salt, pepper and Lawry's all over ribs.
• In a large dutch oven, add oil and heat on medium high. Once oil is warm add ribs and sear on all sides. This should take about a minute or so each side. When browned, remove from pot and set aside.
  
• Add onions to pot and cook for about 4 minutes before adding garlic in. Cook garlic for a couple minutes or once fragrant.
  
• Add worcestershire sauce and beef broth to onions and bring to a simmer. Then add ribs back in and sprinkle with thyme. Add rosemary springs on top and cover pot.
  
• Transfer pot to oven and cook for about 2 1/2 hours or until meat is tender.
  
• Allow to rest about 5-10 minutes before serving.
  

Notes

At the end of cooking there is a delicious cooking liquid in the bottom of the pan. You can remove the ribs to rest and all but 2 tbsp. of the liquid and reserve it. Add 2 tbsp. flour and cook over medium high heat for 2 minutes. Then add reserved liquid back in, whisking slowly. If necessary adding more beef broth until desired consistency. You can also add in milk for a creamier gravy. 

Keyword beef, ribs