Classic Braised Beef Short Ribs

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This recipe is simple and tastes great. This is simply our favorite way to cook short ribs, and our family always agrees. These classic recipes really come down to a handful, simple, and delicious ingredients. This is how grandma used to cook and we always feel a little nostalgic for cooking with the exact same recipes she made. She always makes sure to use fresh rosemary and not dried. This may seem simple, but the long cooking time allows the flavor of rosemary to permeate the liquid and meat. Be warned, the smells in your home will make you drool!

What is teriyaki?

Braising is a combination cooking method in which you first sear the food with dry heat and then cook it slowly under moist heat for a long time – usually with a covered braising liquid to keep it warm. Tough cuts of meat that require long cooking to achieve a soft, pleasing texture are excellent candidates for braising. If you’ve ever used a slow cooker, chances are you’ve had braised pork.

Bones in Boneless vs. Short Ribs:

Whether boneless or bone-in, short ribs can be braised. We used bone-in in this recipe, but you can use boneless if you prefer.

Classic braised beef short ribs with red wine:

We love how the red wine enhances the flavor of this dish, but if you don’t like cooking with red wine, you can simply substitute 1 cup of extra beef broth.

Can I use onion powder and garlic powder?

Yes, if using powder instead of fresh, just add a teaspoon each after the ribs are seared and keep adding liquid.

What if I don’t have an oven safe pan?

If you don’t have an oven safe pot, you can let it simmer for 2.5 hours covered in a regular pot on the stove.

What to do with the braising liquid:

This marinade is too good to go to waste! Remove the meat and pour the juices into the saucepan. Bring to a boil, reduce heat, and simmer until sauce has reduced, about 15 minutes. To get a smooth sauce, you need to strain it first.

You can also make it into gravy. Melt 2 tablespoons of butter in a saucepan. Add 2 tablespoons of flour and stir to form a paste. Pour in the strained juices and heat over medium-high heat until thickened. If your juice is straight out of the oven and still piping hot, this should only take a minute or two.

Slow Cooker Instructions:

Season the ribs with salt and pepper, then sear in the olive oil in a skillet on the stove. Transfer the charred ribs to a 6-quart slow cooker. Season with garlic powder and onion powder, then pour in beef broth, red wine and Worcestershire sauce. Add the rosemary sprigs, cover and simmer for 8 hours, until the meat is tender.

Instant Pot Instructions:

Use the sear function on your electric pressure cooker to sear the seasoned ribs. Saute onion until tender, add garlic and sauté 1 minute. Pour in beef broth, red wine and Worcestershire sauce. Add rosemary sprigs. Cook on high pressure for 50 minutes, then natural release for 10-15 minutes.

Service suggestion:

Braised beef short ribs are usually served with mashed potatoes. The braising liquid can easily be turned into a gravy if desired. Other classic accompaniments are creamy polenta or roasted vegetables.