Braised Short Ribs

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These Braised Short Ribs with AB’s B Rub are slow-cooked until they’re fall-off-the-bone tender, packed with smoky depth, and full of hearty, comforting flavor. Add baby potatoes right to the pot for a rich one-pan meal that’s as easy as it is impressive.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Keyword: braised short ribs, Comfort food, short ribs

Servings:

Ingredients

4 strips bacon chopped (or 2 tbsp bacon grease if already on hand)
4 lb beef short ribs
2 small onions diced
4 cloves garlic minced
1 ½ cups baby carrots
2 cups fresh mushrooms sliced
1 ½ lb baby potatoes halved (optional but highly recommended)
1 ½ tbsp AB’s B Rub
1 ½ tsp cumin
1 tsp paprika
2 tsp salt
1 tsp black pepper
1 ½ cups red wine or substitute with more beef broth if avoiding wine
2 cups beef broth or stock chicken broth or stock can also be used
2 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions

Render the Bacon (Optional)
In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove the bacon and set aside — it’s just used to infuse the oil with smoky flavor.
Tip: If you already have bacon grease, skip the bacon and use about 2 tablespoons of grease instead.
Brown the Short Ribs
Increase heat to high. Sear the short ribs in the hot pot on all sides until browned, adding a little olive oil or bacon grease as needed. Once browned, remove and set aside.
Sauté the Aromatics
Lower heat to medium. Add diced onions and minced garlic to the pot and cook for 3–5 minutes, or until softened and fragrant.
Add Vegetables and Seasoning
Stir in baby carrots, sliced mushrooms, and baby potatoes (if using). Season generously with AB’s B Rub, cumin, paprika, salt, and black pepper. Cook for another 2–3 minutes to bring out the flavors.
Deglaze and Braise
Pour in the red wine (or additional beef broth) and scrape up any browned bits from the bottom of the pot. Add the beef broth or stock and stir to combine.
Return the short ribs to the pot, making sure they’re nestled in the liquid. Cover and transfer to a preheated oven at 340°F (170°C).
Braise for 2½ hours, or until the meat is tender and nearly falling off the bone.
Thicken the Sauce
Mix cornstarch with water to make a slurry and stir it into the pot. Cover again and return to the oven for another 30 minutes, allowing the sauce to thicken to a rich, velvety consistency.

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