Ribs are obviously found in the middle section of a cow's body, behind the shoulders. There are four defined areas, the ribs, plate, brisket, and chuck. Short ribs can be taken from any of these areas.

What is the best cut of meat for braised short ribs?

We used English cut short ribs, which are bone-in short ribs and the type that we prefer. You could also use boneless short ribs or flanken style short ribs. Flanken style ribs are cut across several bones, giving you a longer piece of meat with little chunks of bone throughout.

Braised Beef Short Ribs

Description

Our delicious Braised Beef Short Ribs recipe is classic comfort food that will melt in your mouth!

Ingredients

Scale

8 beef short ribs (English cut)
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon ground black pepper
1 tablespoon fennel seed
2 tablespoons extra virgin olive oil
1/3 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/3 cup shallots, finely chopped
3 oz tomato paste
1/2 cup diced tomatoes (canned or fresh)
1 and 1/4 cup beef broth
1/2 cup pomegranate juice (Whole30) or dry red wine
1 teaspoon garlic, chopped
1/2 teaspoon ground oregano
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (or more to taste)
1 tablespoon fresh basil, roughly chopped
1/4 teaspoon dried rosemary

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Instructions

Preheat oven to 275 degrees F.
Combine salt, pepper, and fennel in small bowl. Rub seasoning mixture all over short ribs (optional: wrap in plastic wrap and let sit for an hour or more).
Bring a large dutch oven to a medium-high heat; add olive oil to coat bottom of the pan. Sear short ribs on all sides. Remove short ribs and place on plate.
In same dutch oven on medium heat, add garlic and move around the pan until it becomes fragrant, about 1 minute.
Add shallots and move those around the pan, allowing them to cook, about 1 minute. Add celery, and carrots and sauté them for about 3 minutes.
Add tomato paste, diced tomatoes, beef broth, red wine, garlic, oregano, thyme, smoked paprika, fresh basil, and rosemary to the large pot. Stir to ensure any browned bits of short rib stuck to the bottom come loose.
Let simmer for 10-15 minutes to reduce slightly.
Add short ribs back into dutch oven. Place the whole pot in oven, covered, and let cook for 3-3 1/2 hours, flipping short ribs halfway through the cook time.
Serve immediately and cover with braising liquid.

Notes

Whole30/Paleo: simply use pomegranate juice, instead of red wine and double check those ingredients in the beef broth you use!
Serving: I would recommend serving with some creamy mashed potatoes! I love the stove-top mashed potatoes or these Instant Pot mashed potatoes!
Storage: place leftovers in an airtight container in the fridge to enjoy the next day.

Nutrition

Serving Size: 6 oz
Calories: 161
Sugar: 4.9 g
Sodium: 648.5 mg
Fat: 9 g
Carbohydrates: 8.7 g
Protein: 13 g
Cholesterol: 45.3 mg