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Braised Beef Short Ribs with Gravy

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5 from 1 review

These tender braised beef short ribs are simmered in a rich, savory broth until they fall right off the bone. The best part is the oven does all the work for you! Perfect for a cozy weeknight dinner or a special occasion. 

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1/3 cup flour
  • 2 pounds bone-in beef short ribs
  • 1 yellow onion, chopped
  • 1 cup carrot sliced into 1″ pieces
  • 1 cup celery sliced into 1″ pieces
  • 8 cloves garlic, smashed
  • 1 tablespoon Italian seasoning
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2.5 cups beef stock
  • 2 bay leaves
  • Kosher salt
  • fresh cracked pepper
  • fresh parsley for garnish

Instructions

  1. Heat oven to 325 degrees.
  2. Heat oil in a large saute pan over medium-high heat.
  3. Pat ribs dry with a paper towel. Season short ribs with salt and pepper and toss them in flour until they’re coasted evenly. Sear short ribs for 1-2 minutes on each side until a dark golden-brown crust forms. Remove from pan and set aside.
  4. Without wiping out the pan, add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring occasionally, for 6 minutes.
  5. Reduce heat to medium and add smashed garlic, Italian seasoning, tomato paste, brown sugar, and Worcestershire sauce along with a couple pinches of salt and pepper. Cook for 2 minutes, stirring frequently.
  6. Add seared beef ribs, beef stock, bay leaves, and another couple large pinches of salt and pepper.
  7. Cover and place in the oven to cook for about 3 hours or until the ribs are fall apart tender and shred easily.
  8. This is a great time to make those mashed potatoes or mac and cheese.
  9. Serve shredded beef atop my super easy garlic mashed potatoes and garnish with fresh parsley. Enjoy!
  10. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Don’t skip the sear! The sear is going to add tons of flavor and a beautiful color and texture to the short ribs.
    • You’ll know the ribs are done when they fall apart easily. If they aren’t shredding easily, just braise them for a bit longer until they do!
    • A 5 quart braising pan or a large saute pan will work best for this recipe. The heavy bottom distributes the heat evenly giving you a great sear, holds the heat well to braise the meat easily, and the best part is that it can go straight from the stove to the oven!

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Nutrition

Find it online: https://midwestfoodieblog.com/braised-beef-short-ribs/