It doesn’t get any better than extra succulent and tenderly braised short ribs that fall off the bone. Slow cooked to perfection with bold flavors; served best on a bed of creamy mashed potatoes!
- 2–3 lbs beef short ribs, english-cut
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 3 celery hearts, finely chopped
- 4 garlic cloves, minced
- 6 sprigs fresh thyme
- 1 teaspoon fresh ginger, grated
- 1 1/2 cups dry red wine, such Merlot or Cabernet Sauvignon
- 3 tablespoons packed brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon Jamaican allspice
- 2 1/2 cups high-quality beef broth
- 4 bay leaves
- Generously season short ribs with salt/pepper all over and then place them onto a plate and put short ribs in the refrigerator for at least 1 hour. This process allows the meat to marinate.
- Preheat the oven to 300°F.
- Meanwhile, on the stovetop, in a large dutch oven: heat oil over medium-high heat. Sear short ribs on all sides until a nicely browned crust appears, about 3-5 minutes on all sides. Depending on the size of your ribs, you may need to do this in batches. Once all ribs have browned, transfer them to another plate and set aside.
- Add butter into pot and once butter has melted; add in shallot, celery, garlic, thyme, ginger, and let sauté until mixture becomes fragrant, about 5-6 minutes, while stirring constantly.
- Deglaze the pot by adding in red wine, scraping up any bits on the bottom of pot with a wooden spoon. Add in brown sugar and allow mixture to come up to a simmer, about 4-5 minutes.
- Add in smoked paprika, chipotle powder, and allspice. Continue stirring to fully incorporate.
- Lastly, place short ribs back into the pot along with beef broth and bay leaves. Be sure that short ribs are fully covered under liquid and cover dutch oven with a lid.
- Remove from heat and transfer dutch oven pot (fitted with a lid) into the preheated oven. Let short ribs continue braising for at least 2 hours or until meat is extra tender and falling off the bone. Discard bay leaves and thyme sprigs.
- Serve braised short ribs with sauce over mashed potatoes or as desired. Enjoy!
- If you’d like a thicker sauce: simply dissolve 2 tablespoons of corn starch (or arrowroot/alternative starch) into 2 tablespoons of water, creating a slurry (thickening agent). Then pour into pot and mix together.
- Short ribs will keep in an airtight container in the fridge for 3-4 days.
- Slow-Cooker Method: Make the recipe as written and then at step #7, transfer everything into slow cooker and cook for 3 hours on high/6 hours on low or until ribs are tender and fall off the bone.
Keywords: braising, short ribs, beef, fall, autumn, slow cook