How to make fall of the bone tender Braised Short Ribs | Braised Short Ribs 😋|Easiest Way to make

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork and chicken are generally less expensive and can be more readily available.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces calories and is often less expensive.

Trim excess fat from short ribs.

Season short ribs with salt, black pepper, granulated garlic, and granulated onion.

Heat olive oil in a skillet and sear short ribs on all sides until browned.

Add celery, onion, and carrots to the skillet and stir.

Add a little bit of butter and Dijon mustard to the vegetables.

Stir in tomato paste and beef bouillon to combine flavors.

Pour in Cabernet wine and add a whole bulb of unpeeled garlic.

Cook briefly to build flavor in the broth.

Add short ribs back into the skillet along with their rendered juices.

Nestle the short ribs into the sauce and add beef stock.

Add thyme, rosemary, and bay leaves.

Cover and bake in the oven at 350 degrees Fahrenheit for 2 hours, then reduce to 325 degrees Fahrenheit and bake for another 30-45 minutes.

Remove short ribs from the braising liquid and let cool.

Strain the broth to discard vegetables and separate fat from the liquid.

Chill the broth to solidify the fat for easier removal.

Scrape off the fat from the top of the broth.

Rewarm the broth and reduce it to thicken the sauce.

Incorporate cold butter and flour to thicken the sauce if needed.

Taste the sauce and adjust seasoning, adding water if too salty.

Add crushed red peppers for heat if desired.

Warm the short ribs in the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level: