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.
MY OTHER RECIPESWhen 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!
Classic Braised Beef Short Ribs
- 6 (about 4 pounds) bone-in short ribs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- ½ white onion, diced
- 2 to 3 cloves garlic, crushed
- 1 cup beef broth
- 2 tablespoons
worcestershire sauce - 1 sprig fresh rosemary
- Preheat oven to 350 degrees.
- Season all sides of the short ribs with salt and pepper.
- Heat a heavy,
oven safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside. - Add in onion and
sautee 2 to 3 minutes. Add in garlic andsautee 1 minute more. - Pour in beef broth and
worcestershire sauce. Bring to a simmer. Add in meat. Placerosemary sprig on top. - Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
Don't have an <g class="gr_ gr_107 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="107" data-gr-id="107">oven safe</g> pot? You can let it simmer, covered, in a regular pot on the stove for 2.5 hours.
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Tracy says
So yummy! Thank you for the recipe!!! The whole fam loved it!
Robbiewalin says
Cooked them slow in their oven at 200 then put on grill for ten minutes to get it hat char total cooking time three hour on blue cheese polenta and hollandaise asparagus
laurie says
This sounds awesome! Do you think it would work and be equally as yummy if I used a pork shoulder? Short ribs at the store were crazy expensive today, however the pork was on sale. Thanks!
Clay Young says
Delish!! The only change I made was to deglaze with red wine after sauteing garlic. Amazing recipe!
Richard Cavnar says
Delicious! Served it over a pillow of mashed potatoes and rosemary roasted carrots and onions drizzled with aged balsamic vinegar. Added a 1/4 cup of red wine to the braising liquid.
Kim says
That sounds wonderful! I will have to try that next time! I followed the recipe as is and they were wonderful!
Hesty says
Cooked 2lbs of beef ribs and doubled the sauce. Pureed the remaining sauce with a blender and paired it with mashed potato! My husband loved it! It was so good. He said it looked like and tastes like from a fancy restaurant!
Tracy says
This was awesome. I cooked it on 150 C for 4 hours & they were melt in your mouth – yum!!!
Andrew says
I’m following your lead with the 150C/4hr method. Also added an osso bucco piece for additional flavour. Going for sweet potato/parsnip mash and steamed asparagus as the sides.
George W Reid says
I used this as a base but did everything on my Weber grill. The made a goat cheese alfredo ti set the rib in on the plate with some espresso balsamic glaze drizzled over the whole rib. OMG!
Tianna says
I too added red wine and a bit extra of everything for the sauce. Delicious!