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meals_with_mash_
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Braised Beef Short Ribs
Discover how to make tender and flavorful beef short ribs braised in a rich, aromatic sauce. This easy-to-follow recipe is perfect for a comforting Sunday lunch or any special occasion, bringing the warmth of South African home cooking to your table.
#Beef
#Short Ribs
#Braised
#Stew
#Comfort Food
#Sunday Lunch
#Winter Meal
Perfectly seared short ribs
Recipe Information
20m
Prep Time
3h 40m
Cook Time
4h
Total Time
4
Servings
Medium
South African / Comfort Food
English
Nutrition (per serving)
750
Calories
60g
Protein
25g
Carbs
50g
Fat
Short ribs braising in rich sauce
Ingredients
Servings: 4
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Tender short ribs served with mash
Instructions
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- Season the beef short ribs generously with salt and freshly ground black pepper on all sides. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.5m
Preview5mPreviewSeason the beef short ribs generously with salt and freshly ground black pepper on all sides. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. - Once the oil is shimmering, sear the short ribs in batches until deeply browned on all sides, about 2-3 minutes per side. Remove the seared ribs from the pot and set aside.10mPreview10mPreviewOnce the oil is shimmering, sear the short ribs in batches until deeply browned on all sides, about 2-3 minutes per side. Remove the seared ribs from the pot and set aside.
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sautรฉ, stirring occasionally, until the vegetables soften and become translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.10m
Preview10mPreviewReduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sautรฉ, stirring occasionally, until the vegetables soften and become translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. - Pour in the red wine (or extra beef broth if preferred) to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes until the alcohol scent dissipates slightly.2m
Preview2mPreviewPour in the red wine (or extra beef broth if preferred) to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes until the alcohol scent dissipates slightly. - Stir in the tomato paste, fresh rosemary, thyme, and bay leaves. Pour in enough beef broth to almost cover the short ribs when they are returned to the pot. Bring the liquid to a gentle simmer.3m
Preview3mPreviewStir in the tomato paste, fresh rosemary, thyme, and bay leaves. Pour in enough beef broth to almost cover the short ribs when they are returned to the pot. Bring the liquid to a gentle simmer. - Return the seared short ribs to the pot, nestling them into the liquid. Ensure they are mostly submerged. Cover the pot with a tight-fitting lid.2m
Preview2mPreviewReturn the seared short ribs to the pot, nestling them into the liquid. Ensure they are mostly submerged. Cover the pot with a tight-fitting lid. - Braise the short ribs in a preheated oven at 150ยฐC (300ยฐF) for 2.5 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone. Alternatively, braise on the stovetop over very low heat, maintaining a gentle simmer.3h 30mPreview3h 30mPreviewBraise the short ribs in a preheated oven at 150ยฐC (300ยฐF) for 2.5 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone. Alternatively, braise on the stovetop over very low heat, maintaining a gentle simmer.
- Once cooked, carefully remove the ribs from the pot. Skim any excess fat from the sauce if desired. You can reduce the sauce further on the stovetop for a thicker consistency. Serve the short ribs hot, drizzled with the rich sauce.5m
Preview5mPreviewOnce cooked, carefully remove the ribs from the pot. Skim any excess fat from the sauce if desired. You can reduce the sauce further on the stovetop for a thicker consistency. Serve the short ribs hot, drizzled with the rich sauce.
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