Braised Beef Short Ribs

Comfort food at its finest, Braised Beef Short Ribs feature tender, succulent meat in a rich, savory broth that will impress everyone at the table.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Keyword: Beef Ribs, Braised Beef Short Ribs, comfort food, Slow Cooking, Tender Meat

Servings: 4 servings

Calories: 450kcal

Ingredients

Main Ingredients

2 lbs bone-in beef short ribs The star of the show! These succulent ribs become incredibly tender as they braise.
1/3 cup balsamic vinegar Adds a depth of flavor that beautifully balances the richness of the beef.
2 tablespoons ghee or butter For a luxurious mouthfeel and buttery taste.
3 tablespoons all-purpose or gluten-free flour Helps thicken the delicious sauce.
1 large onion, sliced Adds sweetness and aroma.
1/3 cup coconut aminos or soy sauce Infuses the dish with umami flavor.
2 cups beef broth or bone broth Creates a savory braising liquid.
1 bundle fresh thyme Elevates the flavor profile.
3 cloves garlic, minced Enhances the overall aroma and taste.
1 bay leaf bay leaf Imparts additional earthy flavor.
Salt and pepper to taste Salt and pepper Essential for seasoning.
3 tablespoons tomato paste Contributes depth and color to your sauce.

Instructions

Preparation

Season the beef short ribs with salt and pepper on all sides.
In a heavy pot, heat ghee or butter over medium-high heat and sear the ribs for about 12–15 minutes until all sides are browned.
Remove the ribs and set aside on a plate.
In the same pot, cook the sliced onion and minced garlic for 2–3 minutes until softened.
Deglaze the pot by pouring in the coconut aminos and balsamic vinegar, scraping up any browned bits.
Stir in tomato paste and flour, then gradually whisk in the beef broth until smooth.
Return the ribs to the pot, ensuring they are immersed in the sauce. Add thyme and bay leaf on top.
Cover and bake in a preheated oven at 350°F (175°C) for 2 hours.
After 2 hours, remove the pot, discard the thyme and bay leaf and serve the ribs with sauce.

Notes

Consider using a slow cooker for a hands-off approach or making the dish in advance for easier entertaining. Leftovers taste even better the next day!