Description
- Discover how to make tender braised beef short ribs without wine with this easy, flavorful recipe for melt-in-your-mouth ribs.
Ingredients
Scale
- 4 whole beef short ribs, English cut
- 1 yellow onion, roughly chopped
- 1 large carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves
- 1 shallot, roughly chopped
- 2 tablespoons tomato paste
- 4 cups beef broth (plus extra if needed)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons avocado oil (or other neutral oil)
- 2 tablespoons unsalted butter, cold
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Season and Sear:
- Generously season the short ribs on all sides with kosher salt and black pepper. Heat the avocado oil in a large Dutch oven over medium-high heat. Sear the short ribs until all sides are deeply browned, about 3–4 minutes per side. Once browned, remove them from the pot and set aside.
- Sauté Vegetables:
- In the same pot, add the onion, carrot, celery, shallot, and garlic. Cook for 2–3 minutes, stirring occasionally, until the vegetables start to caramelize. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
- Deglaze and Braise:
- Pour in 1 cup of beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This helps build a rich, flavorful base. Return the short ribs to the pot, then add enough broth to fully cover the meat. Add in the sprigs of thyme and rosemary. Cover with a piece of parchment (cartouche) and the lid.
- Simmer Low and Slow:
- Reduce heat to a low simmer and let the ribs braise gently for about 2 hours, or until the meat is tender and easily pulls apart with a fork.
- Make the Sauce:
- Once done, remove the short ribs and strain the braising liquid to remove solids. If there’s a visible layer of fat, use a spoon or fat separator to skim it off. Pour the strained liquid back into the pot and simmer over medium-high heat. Reduce the sauce by half, stirring occasionally, until it thickens enough to coat the back of a spoon. Stir in the cold butter until the sauce is glossy.
- Serve:
- Spoon the rich sauce over the tender short ribs and serve hot with mashed potatoes, roasted vegetables, or your favorite comfort side.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal per serving
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