Beef Short Ribs
This recipe features tender, savory beef short ribs braised with aromatic vegetables for a cozy and comforting meal that feels like home.
Ingredients
Main Ingredients
- 4 pounds bone-in beef short ribs Look for cuts with good marbling.
- 2 tablespoons olive oil Extra virgin olive oil is preferred.
- 2 medium onions Chopped.
- 3 medium carrots Chopped.
- 4 cloves garlic Minced.
- 2 cups beef broth Use a quality broth.
- 1 tablespoon Dijon mustard Adds tangy flavor.
- 1 tablespoon soy sauce For umami flavor.
- 2 sprigs fresh herbs Thyme and rosemary are preferred.
- to taste salt and pepper Season as you go.
Instructions
Preparation
- Chop your onions and carrots.
Searing
- Heat olive oil in a large dutch oven over medium-high heat.
- Sear the ribs on all sides until beautifully browned, about 3-4 minutes per side.
- Remove the ribs and set aside.
Cooking Aromatics
- Add onions and carrots to the pot, stirring and scraping up the fond for 2-3 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
Deglazing
- Pour in beef broth and Dijon mustard, stirring vigorously to deglaze.
Adding Ribs
- Return the ribs to the pot along with any juices from the plate.
- Add more beef broth until ribs are halfway submerged, add soy sauce and fresh herbs.
Braising
- Cover the pot and let simmer on low heat or transfer to a preheated oven at 300°F for 2-3 hours.
Final Steps
- Remove ribs and let them rest for a few minutes.
- Thicken gravy with cornstarch slurry if desired.
Notes
Serve with creamy mashed potatoes or buttered noodles. Leftovers can be stored in an airtight container for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 28gFat: 20gSaturated Fat: 8gSodium: 700mgFiber: 2gSugar: 3g
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