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Braised Beef Short Ribs

Braised Beef Short Ribs

  • Author: Jonathan
  • Total Time: 3 hours 20 minutes to 4 hours 20 minutes
  • Yield: 4 to 6 servings 1x
  • Diet: Gluten Free

Description

Braised Beef Short Ribs cooked slowly to achieve rich, savory flavors wrapped around tender, melt-in-your-mouth meat. Perfectly braised with fresh aromatics, natural gelling agent, and a balanced sauce, this dish offers unbeatable tenderness and deep flavor for cozy dinners or special occasions.

Ingredients

Scale

Meat

  • 2.5 to 3 pounds beef short ribs, well-marbled

Vegetables & Aromatics

  • 2 large carrots, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced

Liquids & Sauces

  • 2 tablespoons tomato paste (natural)
  • 1/4 cup vegetarian Worcestershire sauce (natural)
  • 1 cup grape juice
  • 2 cups beef broth
  • 2 tablespoons olive oil

Herbs & Seasonings

  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Other

  • 1 to 2 teaspoons natural gelling agent

Instructions

  1. Preparing the Short Ribs: Pat the beef short ribs dry and generously season them with salt and black pepper. Heat olive oil in a heavy-bottomed pan over medium-high heat. Sear the ribs on all sides until nicely browned to lock in juices and develop a rich crust.
  2. Sautéing Aromatics: Remove the ribs and set aside. In the same pan, add the chopped onions, carrots, and minced garlic. Cook until softened and fragrant. Stir in the tomato paste (natural) and cook for about one minute to deepen the flavor. Then deglaze the pan by pouring in the grape juice, scraping up all browned bits from the bottom.
  3. Combining Ingredients and Braising: Return the ribs to the pan. Add the beef broth, vegetarian Worcestershire sauce (natural), fresh thyme sprigs, and bay leaves. Bring the liquid to a gentle simmer, cover the pot tightly, and transfer to a preheated oven set at 275°F (135°C). Let the ribs braise slowly for 3 to 4 hours until tender and falling off the bone.
  4. Final Touches and Sauce Thickening: Remove the ribs from the pot and strain the sauce if desired. Stir in the natural gelling agent gradually while whisking continuously until the sauce becomes glossy and silky. Adjust salt and pepper seasoning as needed. Pour the sauce back over the ribs before serving.

Notes

  • Choose well-marbled beef short ribs for optimal tenderness and flavor.
  • Properly sear the ribs to develop flavor before braising.
  • Cook low and slow to ensure the meat becomes tender without drying out.
  • Use fresh thyme and bay leaves for the best herbal aroma.
  • Add the natural gelling agent gradually to avoid clumping and achieve a smooth sauce.
  • Consider serving with creamy plant-based mashed potatoes, roasted root vegetables, or garlic-infused plant-based polenta.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days to deepen flavors.
  • Freeze ribs and sauce separately or together in freezer-safe containers for up to 3 months.
  • Reheat gently on low heat covered to retain moisture, stirring sauce to maintain texture.
  • Prep Time: 20 minutes
  • Cook Time: 3 to 4 hours
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 6g
  • Sodium: 550mg
  • Fat: 30g
  • Saturated Fat: 10g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 120mg

Keywords: braised beef short ribs, slow cooked ribs, savory beef recipe, tender beef ribs, plant-based sauce, hearty dinner

Find it online: https://familycookspot.com/braised-beef-short-ribs/