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Braised Beef Short Ribs Recipe

If you have never tried Braised Beef Short Ribs before do yourself a favor and go out and make this recipe as soon as possible. The meat is fall off the bone tender and it literally melts in your mouth when you take a bite.

In addition the beef is so full of flavor that it will be even better than the best pot roast that you have ever had. So if these ribs are so delicious, why don’t you see them on restaurant menus everywhere?

Honestly it all comes down to how restaurant industries work. There are many reasons that they tend to stick to making pork ribs and price and availability are just a couple of reasons.

braised beef rib
Braised beef ribs are large ribs that are cooked until they are fall off the bone tender. They are packed with a ton of flavor and are a classic comfort food meal for many people.

The Reasons Restaurants Serve Pork Ribs More Often Than Braised Beef Ribs

Pork ribs are popular in nearly all barbecue restaurants and steakhouses. However, you will rarely find beef short ribs as a top menu item.

Although they are quite delicious when cooked right, there are a few reasons why pork ribs are more popular.

1. Availability

It is much easier to find baby back, spare ribs or St. Louis ribs at the grocery store. These ribs from a pig are well sought after and butchers cut the ribs solely with the intent of restaurants and consumers cooking the racks.

However, beef short ribs are treated a lot differently. The specific cut of ribs is often left as part of other cuts of meat.

Ribeye steaks and various roasts also include the rib as part of the cut of beef. Therefore, there is less availability to cook braised beef short ribs when compared to pork ribs.

2. Pork Ribs Are Less Expensive Than Beef Short Ribs

Not only are they more readily available, pork ribs are less expensive than beef short ribs. That is the reason that you see the majority of restaurants serving baby back, spare ribs or St. Louis style pork ribs.

beef short ribs
Beef short ribs are much larger than pork ribs.

3. They Cook More Quickly

Another reason that restaurants love to make pork ribs is that they cook faster than beef ribs. Beef short ribs are a tougher cut of meat and require a longer cook time.

In fact, in order to cook tough cuts of beef it must be done using a low and slow cooking method. Then it must continue to cook long enough until it becomes super tender.

That’s a lot of extra effort to produce a tender beef rib. And in the restaurant world time is money!

The Difference Between Beef Ribs and Pork Ribs

As mentioned above pork ribs are more readily available, cost less and they cook faster than braised beef short ribs, however there are some other differences as well.

 Size

Another major difference between beef and pork ribs that you will easily notice is the size of the ribs. As you can imagine because of the size of cattle versus the size of a pig, the beef ribs are much bigger.

Therefore pork ribs are typically eaten with your hands and beef ribs, because of their larger size are typically eaten with a fork and knife.

Flavor

In addition to the difference in size, there is also a huge difference in taste. Beef ribs have a stronger, deep and savory taste, while pork ribs have a much milder taste.

That is why most pork ribs are grilled, smoked, or served with a slather of barbecue sauce on top. However, the braised beef short ribs have a ton of flavor from the actual cooking process.

browning short ribs
To gain the most flavor brown the short ribs in a Dutch oven before adding the liquid and other ingredients.

Fat

Beef ribs have a much higher fat content and actually have a similar fat to meat ratio. Once cooked the fat renders off and makes the meat super flavorful.

Pork ribs have less fat content and therefore have less natural flavor.

What Does Braising Mean?

Braising is a combination of dry and moist cooking methods where you first sear the meat. Then it is put in the oven to bake in a liquid.

The meat that you are braising should be partially covered in liquid, but not fully submerged. This liquid then cooks down to become a sauce or gravy for the meat.

It sounds intimidating, but it’s actually a very straightforward and easy cooking method. Although it takes some time to complete the results taste delicious!

Braised Beef Short Ribs Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 3 Tablespoons olive oil
  • 1 yellow or sweet onion, diced
  • 8 whole beef short ribs
  • salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 2 1/2 cups low-sodium beef broth
  • 2 Tablespoons tomato paste
  • 2 sprigs fresh thyme

*If you don’t prefer to use red wine, add more beef broth instead.

short ribs in liquid
Once the short ribs cook you will be left with an amazing sauce that you can use to pour over the ribs or mashed potatoes when serving.

INSTRUCTIONS

Preheat oven to 350°F. Season the ribs with salt and pepper and coat all sides with flour. Set aside.

In a large dutch oven or large oven safe pot with a lid, heat 1 tablespoon of oil over medium high heat. Add the chopped onion and saute for 3-4 minutes. Remove the onion from the pot and set aside.

Increase the heat to high. Add the remaining 2 tablespoons of oil to the pot. Add the flour coated ribs and brown on all sides, about 1 minute on each side. Remove the ribs to a plate.

Add the red wine to the pot and scrape the bottom with a wooden spatula to deglaze the bottom of the pan. Let the wine come to a boil for 2 minutes.

Add the beef broth, salt and ground black pepper. Stir in tomato paste until well incorporated into the liquid.

Add the short ribs and onion back into the pot and then add the sprigs of thyme.

ribs and mashed potatoes
My favorite way to serve beef short ribs is with mashed potatoes.

Cover with the lid and place the braised beef short ribs into the preheated oven. Cook for 2 hours, then reduce heat to 325°F and cook for an additional 45 minutes.

Remove the pan from the oven and allow the ribs to rest for 20 minutes, leaving them with the lid on.

Skim off any fat that has risen to the top of the liquid, before serving.

Slow Cooker Instructions

Brown the onion and ribs as instructed. Then deglaze the pot and let the wine come to a boil for two minutes.

Transfer the liquid, ribs and onion to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours.

Instant Pot Braised Beef Short Rib Instructions

Use your pressure cooker to make these delicious Bourbon Braised Beef Short Ribs. Don’t worry if you don’t want to use bourbon. Simply substitute beef broth for the bourbon.

Enjoy! Mary

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Braised Beef Short Ribs

braised beef short ribs

Fall off the bone braised beef short ribs. An easy recipe that will provide you with a ton of flavor. Serve over mashed potatoes for a delicious comfort food recipe!

Prep Time 10 minutes
Cook Time 3 hours
Additional Time 20 minutes
Total Time 3 hours 30 minutes

Ingredients

  • 3 Tablespoons olive oil
  • 1 yellow or sweet onion, diced
  • 8 whole beef short ribs
  • salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 2 1/2 cups low-sodium beef broth
  • 2 Tablespoons tomato paste
  • 2 sprigs fresh thyme

Instructions

  1. Preheat oven to 350°F. Season the ribs with salt and pepper and coat all sides with flour. Set aside.
  2. In a large dutch oven or large oven safe pot with a lid, heat 1 tablespoon of oil over medium high heat. Add the chopped onion and saute for 3-4 minutes. Remove the onion from the pot and set aside.
  3. Increase the heat to high. Add the remaining 2 tablespoons of oil to the pot. Add the flour coated ribs and brown on all sides, about 1 minute on each side. Remove the ribs to a plate.
  4. Add the red wine to the pot and scrape the bottom with a wooden spatula to deglaze the bottom of the pan. Let thew wine come to a boil for 2 minutes.
  5. Add the beef broth, salt and ground black pepper. Stir in tomato paste until well incorporated into the liquid.
  6. Add the short ribs and onion back into the pot and then add the sprigs of thyme.
  7. Cover with the lid and place into the preheated oven. Cook for 2 hours, then reduce heat to 325°F and cook for an additional 45 minutes.
  8. Remove the pan from oven and allow the ribs to rest for 20 minutes, leaving the with the lid on.
  9. Skim off any fat that has risen to the top of the liquid, before serving.

Slow Cooker Instructions

  1. Brown the onion and ribs as instructed. Then deglaze the pot and let the wine come to a boil for two minutes. Transfer the liquid, ribs and onion to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours.

Notes

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 728Total Fat: 49gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 170mgSodium: 515mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 47g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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