Braised Short Ribs

Prep Time: 10 mins | Cook Time: 3 hrs 20 mins | Total Time: 3 hrs 30 mins | Yield: 4 Servings

These Braised Short Ribs are cooked for hours! They easily fall off the bones, but that’s not even the best part! The sauce is my favorite. It is rich and every bite is extremely flavorful! Try this recipe now!

Ingredients:

2 Carrots, peeled and minced

2 Stalks of Celery minced

6 Cloves of Garlic, minced

½ c Balsamic Vinegar

1 tbsp Worcestershire Sauce

⅓ c Onion, minced

4 pounds of Beef Short Ribs

4 Sprigs Fresh Thyme

½ c Flour

2 Bay Leaves

1 tbsp Liquid Smoke

1 tbsp Flour

3 tbsp Butter, divided

2 c Beef Broth

2 Sprigs Fresh Rosemary

1 tsp Kosher Salt

½ tsp Pepper

2 tsp Olive Oil

Mashed Potatoes for Serving

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

In a pie dish, add pepper, salt, and flour. Whisk until well mixed.

Dredge each rib into the flour mixture, then toss until well coated. Shake off any excess.

Place an oven-proof pot on the stove and turn the heat to medium-high.

Add a bit of olive oil and allow it to become hot.

Add 4 ribs, then sear each side for a few minutes until brown. Transfer onto a clean plate. Repeat the process with the rest of the ribs.

Reduce the heat to medium, then add butter and olive oil to the pot.

Add garlic, onions, celery, and carrots. Sauté for about 5 minutes or until soft and aromatic.

Add the rest of the flour, then whisk and cook for half a minute.

Add beef broth, Worcestershire sauce, liquid smoke, and vinegar. Stir until well blended and let it simmer.

Add bay leaves and herbs, then stir until well mixed.

Put the ribs back into the pot. Cover it with the lid.

Transfer the pot to the preheated oven and cook the ribs further for 2 ½ hours to 3 hours. Discard the bay leaves.

Serve with mashed potatoes. Enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 to 4 days.

Nutrition Facts: