Stella’s Braised Short Ribs Recipe: Tender, Flavorful, and Easy

I often say Sunday night dinner should be the tastiest meal of the week, and a good plate of braised short ribs is just that. There is nothing like a delicious dish before ending your weekend and starting your work week.

Today I’ll welcome you to join me in making the best braised short ribs using my special touch, Gypsy. This recipe guarantees fork-tender beef short ribs infused with rich flavors, making it a perfect choice for a hearty and impressive meal. But as you probably know by now, I don’t overcoordinate dishes just for the gram. This is a simple yet delicious dish. 

Braised Short Ribs: Intro

Before diving into the recipe, let’s take a moment to understand what short ribs are. Short ribs are a flavorful cut of beef taken from the lower portion of the rib cage, specifically from the belly side of the cow. Beef short ribs are also extracted from the chuck, plate, or brisket section of a cow.

Their name describes their shape and origin as these ribs contain “short” pieces of rib bones encased in meat. While less meaty than steak, they have more meat than other beef rib varieties. Unlike traditional ribs, which are long and curved, short ribs are shorter and more rectangular.

These ribs contain a significant amount of marbling and connective tissue, which makes them ideal for slow-cooking methods like braising and packing a punch of flavor. During the braising process, the collagen in the connective tissue breaks down, resulting in tender, succulent meat with a rich flavor.

Short ribs can be found in two forms: English-cut and flanken-cut. English-cut short ribs are cut parallel to the bone, resulting in long, thin strips of meat with multiple bone segments. Flanken-cut short ribs are cut across the bone, resulting in shorter, thicker pieces of meat with small cross-sections of bone. 

When purchasing short ribs, look for pieces with generous marbling and a bright red color. This indicates freshness and ensures a delicious end result. Now that you’re familiar with short ribs, let’s proceed with the recipe for creating mouthwatering braised short ribs.

Where to buy

Luckily, short ribs are commonly available in most grocery stores, including large warehouse stores like Costo. It does make sense to stock up on these ribs because you can make large batches for a large group or meal prep for the week.

Cooking vessels

You may come across recipes using air fryers, ovens, and other types of cooking vessels. When it comes to braising meats, the fundamentals remain the same regardless of the cooking vessel: sear the meat over high heat before slow cooking it in a bath of aromatics and liquids of your choice. Some people have come up with ridiculous tricks to captivate readers, but the braising method is as easy as searing and slow cooking.

Braised Short Ribs Recipe Ingredients:

• 4 lbs. beef short ribs, bone-in
• 4 tbsp. vegetable oil
• Gypsy Seasoning
• Salt, to taste
• 1/2 large onion, diced
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 cup red wine (optional, choose a good-quality wine)
• 1/2 cup beef broth ( optional, can also use water)
• 1/4 cup of crushed tomatoes (optional)
• 1 sprig of fresh rosemary
• ½ fresh shallot, diced

Instructions:

Season the Short Ribs:

• Pat the short ribs dry with paper towels. Season generously with Stella’s Gypsy seasoning. For extra flavor, you can place the short ribs in the fridge for 1 hour.

Sear the Short Ribs:

• In a large, oven-safe Dutch oven, heat avocado oil over medium-high heat. Sear the short ribs on all sides until golden brown. This step enhances flavor by caramelizing the meat. Set the ribs on the rack until it is time to braise them. Don’t be afraid to lower the heat if the ribs start burning!

Saute Aromatics:

• In low heat, Add diced onions, shallots, and minced garlic to the pot. Cook until the onions are softened; do not burn the shallots or garlic, as this can add a bitter taste to the dish.

Deglaze with red wine or water if you prefer:

• Pour in the red wine or water, scraping the bottom of the pot to release any flavorful bits. Allow the wine or water to be reduced by half. The goal is to partially cover the ribs with liquids.

Add liquid and tomatoes (optional and to taste).

• Pour in the beef broth, then add the crushed tomatoes. Stir to mix. Place the short ribs back in the pot. The tomatoes will add some acidity to the dish, but I’ve cooked it with and without beef broth and tomatoes, and the results are still fantastic. So, if you don’t want to complicate your life with additional ingredients , simply use water and forget about the beef broth and tomatoes.

Herbs and Spices ( aromatics ):

• Add rosemary; you can also add other herbs you like in the pot. These herbs will infuse the braising liquid with aromatic flavors. Stella’s Gypsy packs a good mix of herbs and spices; the need for extra herbs is not all that great, but you do, my friends.

Braise in the oven or on the stove:

• the Cover the Dutch oven with a tight lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender. You can alternatively use your stove, but the fire needs to be at its lowest setting. For example, I use the hi-simmer setting on my stove, which is a step below the low heat setting. If not, use your oven and set it to about 300 degrees.

Serve and enjoy:

• Remove the pot from the oven or stove. Discard the herbs and skim off any excess fat. Serve the braised short ribs over mashed potatoes, polenta, or your favorite side dish.

Stella’s Braised Beef Short Ribs

An easy take on a delicious dish. This braised short ribs recipe is crafted to deliver multiple layers of flavors.

• large dutch oven

• 4 lbs. beef short ribs (bone-in)
• 4 tbsp. vegetable oil
• Gypsy Seasoning
• Salt (to taste)
• 1/2 large onion (diced)
• 2 carrots (peeled and chopped)
• 2 cloves garlic (minced)
• 1 cup red wine (optional, choose a good-quality wine)
• 1/2 cup beef broth (optional, can also use water)
• 1/4 cup of crushed tomatoes (optional)
• 1 sprig of fresh rosemary
• ½ fresh shallot (diced)

1. Pat the short ribs dry with paper towels. Season generously with Stella’s Gypsy seasoning. For extra flavor, you can place the short ribs in the fridge for 1 hour.
2. In a large, oven-safe Dutch oven, heat avocado oil over medium-high heat. Sear the short ribs on all sides until golden brown. This step enhances flavor by caramelizing the meat. Set the ribs on the rack until it is time to braise them. Don’t be afraid to lower the heat if the ribs start burning!
3. In low heat, Add diced onions, shallots, and minced garlic to the pot. Cook until the onions are softened; do not burn the shallots or garlic, as this can add a bitter taste to the dish.
4. Deglaze with red wine or water if you prefer
5. Add liquid and tomatoes (optional and to taste).
6. Pour in the beef broth, then add the crushed tomatoes (optional)
7. Add rosemary; you can also add other herbs you like in the pot. These herbs will infuse the braising liquid with aromatic flavors. Stella’s Gypsy packs a good mix of herbs and spices; the need for extra herbs is not all that great, but you do, my friends.
8. Braise in the oven or on the stove for 2 to 3 hours

Serve and enjoy:

1. Remove the pot from the oven or stove. Discard the herbs and skim off any excess fat. Serve the braised short ribs over mashed potatoes, polenta, or your favorite side dish.

Main Course

American

braised beef short ribs

You Did It:

Congratulations! You’ve just mastered the art of creating the ultimate braised short ribs. This recipe promises tender, flavorful meat that will impress even the most discerning palate. Bookmark this page for your go-to braised short rib recipe. Enjoy!