Braised Beef Short Ribs
Delight in the rich flavors and tender meat of Braised Beef Short Ribs, a comforting dish that is perfect for family gatherings and special occasions.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 2 lbs bone-in beef short ribs These succulent cuts are known for their rich flavor and tenderness when cooked properly.
- 2 tablespoons ghee or butter Adds a lovely richness and depth to the dish.
- 1/3 cup balsamic vinegar Provides a sweet and tangy contrast that elevates the beef's natural flavors.
- 1 large onion, sliced This aromatic adds sweetness and flavor complexity.
- 3 tablespoons all-purpose or gluten-free flour Helps to thicken the sauce to perfection.
- 1/3 cup coconut aminos (or soy sauce) A savory element that enhances umami flavors.
- 2 cups beef broth or bone broth The base for your rich sauce, contributing depth and moisture.
- 3 tablespoons tomato paste Adds a hint of sweetness and a rich color to the gravy.
- 3 cloves garlic, minced Infuses the dish with a fragrant, savory undertone.
- 1 bundle fresh thyme The aromatic herb adds an earthy flavor throughout.
- 1 leaf bay leaf Helps to impart a subtle depth that enhances the overall taste.
- Salt, to taste Enhances the flavor of the dish.
- Pepper, to taste Adds a gentle warmth and complexity.
Instructions
Preparation Steps
- Begin by generously seasoning your short ribs with salt and pepper, ensuring each rib is well coated with flavor.
- In a heavy pot, heat ghee or butter over medium-high heat. Once hot, carefully add the ribs, searing them on all sides until beautifully browned, approximately 12 to 15 minutes. Once done, remove them from the pot and set aside.
- Using the remnants of the seared ribs, lower the heat slightly and sauté the sliced onion and minced garlic in the same pot for about 2 to 3 minutes, until fragrant and softened.
- Pour in the balsamic vinegar and coconut aminos, scraping up any delicious browned bits from the bottom of the pot to incorporate all those flavors.
- Stir in the tomato paste and flour, mixing until smooth. Gradually whisk in the beef broth, ensuring there are no lumps, creating a velvety sauce.
- Place the seared ribs back into the pot, nestling them into the sauce. Add the bundle of fresh thyme and the bay leaf for added depth in flavor.
- Cover the pot and bake in a preheated oven at 350°F (175°C) for 2 hours.
- After 2 hours, remove the pot from the oven. Discard the thyme and bay leaf before serving. Ladle the rich sauce over the tender ribs, and enjoy!
Notes
Searing: Make sure the pot is hot enough before adding the short ribs; this ensures a good crust and enhances the flavor through the Maillard reaction. Layering Flavors: Feel free to add additional herbs like rosemary or parsley for a different herbal note. Thickening the Sauce: If you prefer thicker gravy, allow the sauce to simmer on the stove for a few minutes after baking without the lid. Optional Extras: Add root vegetables like carrots or parsnips during the last hour of cooking for a complete meal.