Hey there, folks! Today, I’m taking you on an adventure to master the art of cooking the juiciest beef short ribs you’ve ever tasted. Picture tender short ribs nestled atop a bed of creamy mashed potatoes, bathed in a mouthwatering, rich gravy. It’s a simple process, so let’s get started.
- 2 tbsp Branch and Vine Garlic Infused Olive Oil
- 3-4 lbs Bone-In Short Ribs
- The Level Up B Rub
- Salt and Pepper to taste
- 1 large Onion, diced
- 2 stalks Celery, diced
- 2 Carrots, diced
- 3 cloves Garlic
- 2 tbsp Tomato Paste
- 5 cups Beef Broth
- 2 Bay Leaves
- Cornstarch and Water (equal parts, for thickening)
Let’s Get Started:
Preheat and Prep Your Veggies
Preheat your oven to 350 degrees. While your oven is warming up, chop your onion, celery, and carrots. These veggies will be key in infusing your dish with mouthwatering flavors.
Take those beautiful bone-in short ribs and season them generously with salt, and pepper. Adjust the seasonings to your liking.
Brown the Ribs: Heat your trusted Dutch oven (or a heavy-bottomed pot) and add some olive oil. I prefer garlic-infused olive oil, but any olive oil will do. Place your seasoned short ribs in the pot and let them sizzle. The goal here is to achieve a nice brown crust, where the flavor begins.
Add the Veggies
Once your ribs are nicely browned, it’s time to introduce the diced onions, celery, and carrots. Let them saute with the meat, absorbing those wonderful flavors.
It’s time to add garlic and tomato paste to the mix. Mix everything up, and let the party in your pot continue.
Season to Perfection
I use my “The Level Up B Rub,” but any preferred seasoning blend will do. Season your pot to taste and let the flavors meld together.
Time for Broth & Braising
Pour in the beef broth and don’t forget to add a couple of bay leaves. They’ll infuse your dish with an irresistible aroma. Allow the mixture to come to a boil, and you’re almost there. Once everything is prepared, it’s time to place your pot of goodness into the preheated oven. I recommend around 2.5 to 3 hours at 350 degrees but check for tenderness after 2 hours and 25 minutes. You want your short ribs to be fall-apart tender.
Finish with a Savory Gravy
After removing the pot from the oven, scoop out the veggies and meat, and set them aside. To make a luscious gravy, use a mixture of cornstarch and water to thicken the remaining liquid. I keep the veggies in the gravy for added flavor, but you can strain them out if you prefer.
Now, it’s time for the most satisfying part – tasting your creation. Dive into those tender short ribs, grab some mashed potatoes, and drizzle that heavenly gravy over everything.
Finally, plate your dish by serving the tender short ribs over a bed of creamy mashed potatoes. Pour the flavorful gravy on top, and prepare for a symphony of flavors to dance on your taste buds.
With this Beef Braised Short Ribs recipe, you’ve just elevated the classic comfort food to new culinary heights. The rich, tender short ribs, paired with creamy mashed potatoes and an aromatic gravy, create a masterpiece that’s perfect for special occasions or a heartwarming family dinner. It’s the epitome of comfort food, braised to perfection. Enjoy!
Juiciest, Most Tender Beef Short Ribs
To start, let’s preheat the oven to 350°F
Rinse and pat dry the meat and generously season with salt and pepper
Heat 2 tbsp olive oil in a 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside
Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more
Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes
Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes
Add 3 cups beef broth and stir
Transfer the meat back to the pot, add bay leaves, thyme, and oregano. Cover with the lid and transfer to the oven.
Cook for 2 ½-3 hours or until the ribs are tender. After, transfer the meat to the plate and cover with foil
Strain the sauce set and discard the vegetables.
Pour the liquid back into the pot and simmer until it thickens
Serve over Mashed Potatoes, and Enjoy!
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