How to Make Beef Short Ribs | The Kimmy Way

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.

Prep the veggies by chopping 3-4 stalks of celery, 1/2 Vidalia onion, and fresh garlic cloves.

Slice the onion down and cut it completely, aiming for finely diced pieces.

Heat grapeseed oil in a Dutch oven until hot.

Season the beef short ribs heavily with salt, black pepper, garlic powder, and onion powder, making sure to massage the seasoning into the meat.

Sear the short ribs on all sides for 3 minutes each to lock in flavor and color.

Remove the short ribs from the pot and set aside.

Add the chopped veggies to the pot and scrape the bottom to incorporate the flavor bits.

Toss the veggies until they are nice and brown.

Add 1 tablespoon of beef bouillon base and 1 tablespoon of tomato paste to the veggies and mix well.

Sprinkle in 1/4 cup of flour to soak up the oil and create a roux.

Pour in 1 cup of red wine and scrape the bottom again, cooking for about 5 minutes to cook off the alcohol.

Add 1.5 cups of beef broth and 1 cup of chicken broth to the mixture.

Stir in 1 tablespoon of Worcestershire sauce and additional seasonings to taste.

Return the beef short ribs to the pot and add fresh rosemary, thyme, and a couple of bay leaves.

Cover the pot and place it in the oven at 325°F for 2 hours and 15 minutes.

After 2 hours and 15 minutes, remove the pot, baste the ribs, and return to the oven uncovered for about 30 minutes to thicken the liquid and add color.

Remove from the oven and serve with mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: