🍖 Braised Beef Short Ribs

Ingredients

• Ribs

• 4 lb Beef short ribs, bone-in
• 1½ tsp Table salt
• ½ tsp Ground black pepper
• 1 tbsp Vegetable oil (soybean)

• Braise

• 1 Yellow onion, chopped
• 2 Carrots, chopped
• 2 stalk Celery, chopped
• 4 clove Garlic, smashed
• 2 tbsp Tomato paste
• 3 cup Beef broth
• 2 tbsp Balsamic vinegar
• 1 tbsp Worcestershire sauce
• 4 sprig Fresh thyme, or 1 teaspoon dried
• 2 leaf Bay leaves

Nutrition

Steps

You’ll need: Dutch oven with lid, tongs, instant-read thermometer.

1. Heat the oven to 325°F. Pat the ribs dry and season with the salt and pepper.
2. Heat the oil in a Dutch oven over medium-high heat. Brown the ribs well on all sides in batches, 8 to 10 minutes per batch. Move them to a plate and pour off all but 2 tablespoons of fat.
3. Cook the onion, carrot and celery 5 minutes, until softened. Add the garlic and tomato paste and stir 1 minute.
4. Stir in the broth, vinegar and Worcestershire, scraping up the browned bits. Return the ribs, bone side up, with any juices. Add the thyme and bay leaves. The liquid should come most of the way up the ribs.
5. Cover and bake 2 1/2 to 3 hours, until the meat is very tender and pulls from the bone. The ribs pass 145°F early; the long cook is for tenderness.
6. Lift out the ribs. Skim the fat from the sauce and simmer it on the stove 5 to 10 minutes to thicken. Remove the thyme stems and bay leaves and spoon the sauce over the ribs.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.