What is braising?
Braising is a combination cooking method where you first sear the food with a dry heat and then slowly cook it for a long period of time in a wet heat, usually a braising liquid with a lid to trap in the heat. Tough cuts of meat that require long cooking times to reach a tender, pleasant texture are great candidates for braising.
When you use the slow cooker, you are often braising stuff. If I wrote the book on slow cooking (no really I did!), why am I braising it the old fashioned way? Because it tastes different. The slow cooker is all about convenience. I love it. I use it frequently. But there’s something about braising a piece of meat traditionally that just tastes good. Maybe because it involves extra work. You know, things taste better when they are made with love.
Now, don’t get me wrong, I’m not going to knock the slow cooker. I love it. But if you want to spend a little extra time (or you are late on getting something in the slow cooker and dinner is in less than 8 hours…), it’s extra delicious!
How do you make braised short ribs?
Short ribs can be braised whether they are boneless or bone-in. Season and sear the meat over a high heat. Next, immerse the short ribs either partially or fully in a flavorful liquid in an oven safe pan. Cover and cook for a long period of time (usually about two and a half hours), until the meat is tender.
In this recipe the braising liquid is simple, but flavorful. The basis is a combination of sautéed onion and garlic. Beef broth and worcestershire sauce is added. The real kicker in this recipe is one fresh sprig of rosemary. It may seem simple, but the long cooking time will infuse the rosemary flavor throughout the liquid and the meat. Just be warned, the smell in your house will make you drool!
Serving Suggestions: Braised beef short ribs are often served up with mashed potatoes. The braising liquid can easily be turned into a gravy, if desired. Other classic accompaniments are a creamy polenta, or roasted vegetables.
Don’t let those delicious juices go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat, and simmer until sauce reduces (about 15 minutes). You’ll have a delicious sauce. For a smooth sauce you’d want to strain it first.
Or make it into a gravy. Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Pour in strained juices and heat over medium-high heat until thickened. If your juices are straight from the oven and still piping hot this will only take a minute or two.
Watch the video below where I walk you through every step of this recipe. I’ve always got you covered with a visual in my very own cooking show. Be sure to check it out!
This is an absolutely simple yet amazingly delicious recipe. I always double the broth and I add a can of Campbell’s beef consommé along with a half a cup of marsala wine and it takes this to the next level. I also add a few carrots a little celery and serve it with homemade garlic mashed potatoes and it’s a meal to die for!!!
My absolute favorite recipe! My family loves it. I don’t put rosemary on top (not a rosemary fan)!
Made this recipe today, added a few extras, all I can say is 😋 DELICIOUS!
This is an amazing and simple recipe for such a quality cut of meat. We’re on the UK and our butcher has quality Short Beef Ribs @£10 per kg so we got 4 ribs approx £5 each cut in half so 8 ribs total for £20.16. Fed us family of 4 with roastie potatoes and side salad with vinaigrette… used the stock from the pot as a side jus as well. THANK YOU X
This is the best recipe for delicious restaurant style short ribs. Probably better than most. Use the recipe every time I prepare my short ribs. Very delicious, tender, melts in your mouth, flavorable. My family loves my short ribs and I have passed this recipe to my daughters.
I absolutely love this recipe! The ribs are so tender and full of flavor!
Made this many times, and I would suggest making double and only have one guest. They are AWESOME!
I made this and it was delicious. I added a tablespoon of ground paprika.
I am a Scot based in Qatar , a hot country of excess but where cheap cuts and offal are a plenty. Beef cheeks and short ribs are almost thrown away, so when I found this recipe I went for it. Truly simple and delicious, my kids love it so much it’s beaten spaghetti Bolonaise onto the menu
Great recipe. I had everything except the Worcestershire sauce but my meat turned out perfectly with perfect flavor.
This is a total hit with my husband and my three yr old daughter with multiple food allergies, every single time. So simple but so good!
Great recipe. I wanted to go into detail about the steps I did a little different then realized I was taken away from your recipe.
Great base that I will use going forward when I have similar cuts of meat.
Great recipe! I cooked it at 325`F and it came out very tender and tasty.
Fantastic recipe! Didn’t have Worcestershire or beef broth and improvised by substituting veggie bouillon dissolved in one cup water, also added dash of wine before tossing in the oven. Did convection roast setting at 325F and the cooking time (2.5 hrs) was perfect. We spooned all the delicious au jus over our sautéed greens we made to accompany. Next time will deglaze the pot and make some serious sauce. Simply delish.
Outstanding….I add couple additional garlic cloves and a 1 dried chili pepper. Made this many times and will build another batch tomorrow. One of our “go to dishes” when we have guests for dinner.