Braised Beef Short Ribs

Braised Beef Short Ribs

Braised Beef Short Ribs


  • 5-6 beef short ribs, 300-400 g each (Note 1)
  • 1.5 teaspoon each salt and pepper
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 1 large onion, chopped (brown, yellow) . or white)
  • 2 celery ribs, chopped
  • 2 carrots, chopped
  • 2 tablespoons tomato paste.
  • 2 cups (500 ml) of dry red wine (Note 2).
  • Beef Broth/Soup, Low Sodium 2 cups (500 ml).
  • 2 bottles of thyme (optional).

Braised Beef Short RibsBraised Beef Short Ribs


  • Preheat the oven to 160°C/325°F.
  • Sprinkle the beef all over with salt and pepper.
  • Heat the oil in a large ovenproof pot over high heat. Add half of the ribs and brown completely (about 5-7 minutes total). Remove and repeat with remaining ribs, then remove.
  • Reduce heat to medium. Add the onion and garlic to the same pot and sauté for about 2 minutes.
  • Add the carrots and celery and cook for 5 minutes, until the carrots are soft and sweet.
    Add tomato paste and cook for 1 minute.
  • Add wine, broth, thyme, and bay leaf. Stir until the tomato paste is dissolved.
    Return the beef to the liquid and arrange it so that it is submerged (Note 3).
  • Cover and place in the oven for 3 hours or until the meat can be pulled apart easily with a fork.
  • (Note 4: Other cooking methods)
    Carefully remove the beef, leaving the bone in. (Note 4) Please cover it to keep it warm.
  • Strain all the liquid in the pot and squeeze out the juice from the onions, carrots, etc.
  • Return the sauce to the pot, bring to a boil and stir. Adjust as needed – boil to reduce or thicken, add water to thin, season with salt and pepper as needed.
  • Place the beef on a plate and pour the sauce over it. additional fee!
Other cooking methods:
  • Stove – simmer for 2.5 hours on low heat, cover.
  • Slow Cooker – Simmer on low for 8 hours or on high for 5 hours. Stir the beef and vegetables in a pot, add the liquid, bring to a boil, and put everything in the slow cooker.
  • Once the beef is fork-tender, strain the liquid into a large skillet and simmer briefly until syrupy, 10 minutes. Optional: Lightly spray the beef with oil and sear over high heat for 5 minutes until browned.
  • Pressure Cooker – 1 hour on high, follow slow cooker instructions above. Allow the pressure to release naturally for 10 minutes, then release the valve.
  • Instant Pot – Follow the slow cooker instructions above, but brown the dish in the Instant Pot. Cook in a slow cooker or pressure cooker for the above times.

Leave a Reply

Your email address will not be published. Required fields are marked *