How To Make Braised Short Ribs - Perfect Short Rib Recipe #MrMakeItHappen #ShortRibs

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine provides similar flavor without alcohol.

short ribs

🥗Healthier: chuck roast

💰Cheaper: brisket

Chuck roast is leaner and more affordable while still providing rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

flour

🥗Healthier: gluten-free flour

💰Cheaper: cornstarch

Cornstarch is a cheaper thickening agent.

Season short ribs with kosher salt, black pepper, onion powder, and garlic powder. Let them dry brine in the refrigerator for up to 24 hours if desired.

Heat Dutch oven until screaming hot and add avocado oil.

Sear each side of the short ribs for 2-3 minutes until a nice crust develops. Remove short ribs to a plate.

Add 2 halved or quartered onions to the pot and scrape up the fond from the bottom.

Stir in 1-2 tablespoons of tomato paste and 1 tablespoon of Better Than Bouillon roasted beef base.

Add 2 tablespoons of flour and mix until a paste forms.

Add 1 tablespoon of garlic and mix well.

Pour in 3/4 cup of dry red wine and bring to a boil, cooking for 3-4 minutes to cook off the alcohol.

Add 2 cups of beef stock and bring to a boil, mixing well.

Preheat oven to 325°F.

Add the short ribs back to the Dutch oven along with fresh thyme, rosemary, and bay leaves.

Cover and braise in the oven for about 2.5 hours, checking for tenderness with a fork.

Remove the lid and return to the oven for an additional 25-30 minutes to reduce the sauce.

While the short ribs are finishing, dice 4-5 pieces of thick cut bacon and sauté until crispy.

Add bella mushrooms to the bacon and sauté until they absorb the flavors.

Once the short ribs are done, serve with the bacon mushroom topping and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens