Braised Beef Short Ribs is one of those recipes that you might not use often but when you do and they are cooked right they are delicious! Short Ribs is a cut of meat that needs cooked slow to make them tender and the bone adds tons of flavor to this dish.
After the short ribs are fully cooked you can make an amazing gravy with the liquid and of course serve it over my favorite mashed potato recipe. Seriously guys this meal will impress anybody and it really isn’t hard at all!
Braised Beef Short Ribs
It appears in my pics that I might of been a little over enthusiastic with the flat leaf parsley…….but it really adds another layer of flavor to this rich dish. Now don’t get me wrong, if you don’t have any don’t let that stop you from making this!
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 onion diced
- 3 carrots, quartered length wise and diced
- 8 whole beef short ribs
- salt and pepper , to taste
- ¼-1/2 cup flour
- 3½ cups low-sodium beef broth - divided
- 2 Tablespoons tomato paste
- 1 Tablespoon Herbs de Provence
- Optional: parsley for garnish
- Heat 1 Tablespoon oil and 1 Tablespoon butter in a large dutch oven over medium heat.
- Add onions to the pan and sauté for a few minutes, stirring constantly.
- Add carrots and cook for 2 more minutes. Remove veggies to a plate.
- Salt and pepper the ribs, then coat all sides in flour.
- Add 1 Tablespoon oil and another Tablespoon of butter to the pan and turn heat to high.
- Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
- Pour in 1 cup beef broth and scrape bottom of pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
- Add remaining beef broth
- Stir in tomato paste and Herbs de Provence
- Add ribs, onions and carrots to the liquid.
- Cover with the lid and place in a preheated 350 degree oven for 2 hours, reduce heat to 325 degrees and cook for an additional hour
- Serve with rice or mashed potatoes