Tender, Fall Apart Braised Beef Short Ribs
Cooking tender, fall apart Braised Beef Short Ribs at home could not be easier! Pan sear bone-in beef short ribs on a stovetop, then quickly sauté vegetables. Add tomatoes, red wine, beef stock, and fresh herbs. Finish the beef ribs in the oven with low and slow cooking. The result is tender, juicy, fall of the bone ribs that are so full of flavor! DF, GF
Servings: 6 -8 servings
Calories: 1006kcal
Ingredients
- ~3 lbs bone-in beef short ribs
- 1 Tbsp kosher salt
- ½ tsp freshly ground black pepper
- 2 Tbsp canola or vegetable oil
- 1 large sweet onion diced (about ~1 cup)
- ½ lb carrots diced (about ~1 cup)
- 3 cloves garlic minced (about 2 Tbsp)
- 1 28 oz can whole tomatoes
- 2 Tbsp tomato paste
- 2 cups dry red wine
- 1 –2 cups low-sodium beef or chicken stock
- ¼ cup low-sodium soy sauce
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
Instructions
- Season the short ribs. Preheat oven to 350 F. Heat a large dutch oven over high heat for 5 minutes. Meanwhile, season beef ribs on all sides with 1 Tbsp salt and ½ tsp pepper. When very hot, add 2 Tbsp canola or vegetable oil to pan.
- Sear the ribs. Sear the short ribs on all sides until golden brown, about 2-3 minutes per side, for a total of 12-15 minutes. If your dutch oven won’t comfortably fit all the ribs, sear them in batches. Transfer seared ribs to a plate, then reduce heat to medium-high. At this point you can drain all but 2 Tbsp of fat from the pan if you’d like (but nothing will happen if you don’t!). Add onion, carrots, and garlic, then cook, stirring occasionally, until translucent – about 3 minutes.
- Break up the tomatoes. Add whole tomatoes either by crushing them with your hands directly into the pot or by pouring them in and breaking up with the back of a wooden spoon. Add tomato paste, then stir until dissolved into sauce.
- Add remaining liquid. Pour in 2 cups red wine, 1-2 cups beef or chicken stock, and ¼ cup soy sauce, then bring to a boil.
- Return ribs to the pot, along with any juices on the plate. Using kitchen twine, tie together thyme and rosemary, then place in the pot with the bay leaves. Cover with lid, then transfer to preheated oven and cook until tender and falling off the bone, about 2 ½ – 3 hours.
- Shred the meat. Use tongs to carefully remove the beef ribs and place in a large bowl. Cool until you’re able to handle the beef with your hands. Discard beef bones, then using your hands or two forks, shred the beef.
- Strain, then serve. Drain the braising liquid into a serving bowl, discarding the vegetables and herbs. Return pulled beef to the braising liquid.
Notes
If you prefer not to eat the cartilage on the beef ribs, simply throw away when pulling the meat.
Leftovers should be stored in an airtight container in the fridge and will keep for up to 4 days.
Braised beef short ribs can be made ahead, and in fact taste better the longer they sit! Make today and serve tomorrow.
To freeze, allow pulled meat to cool completely. Store in a freezer-safe container with sauce for up to 3 months. To defrost, let sit in refrigerator for 1-2 days OR place in a large pot and cook slowly over medium heat until defrosted.
Nutrition
Calories: 1006kcal | Carbohydrates: 11.7g | Protein: 34.2g | Fat: 85.8g | Saturated Fat: 36.7g | Cholesterol: 170mg | Sodium: 1571mg | Fiber: 2.5g | Sugar: 6.3g
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