Braised Short Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs 20 mins
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Total Time
4 hrs 40 mins
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Servings
6
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Braised Short Ribs
Description
Braised Short Ribs begin with seasoning and browning boneless or bone-in ribs in olive oil to develop a golden crust. The pan then cooks sliced onions and carrots until slightly softened and browned, adding aromatic depth. Garlic, thyme sprigs, and a bay leaf join the pot before adding beef broth and root beer, which provides gentle sweetness and helps tenderize the meat.
The short ribs simmer covered in the oven at low heat for several hours until the meat becomes tender and almost falling off the bone. After cooking, the ribs are removed and kept warm, and the braising liquid is strained and skimmed. Adding a cornstarch slurry thickens the sauce to coat the ribs and vegetables nicely, concentrating the flavors.
This cooking method yields ribs with a well-balanced taste combining the savory broth and root beer's mild sweetness, enhanced by fresh herbs and vegetables. The tender meat and glossy sauce make this a hearty main course suitable for serving with mashed potatoes, polenta, or roasted vegetables.
Ingredients
- 1 tablespoon olive oil
- 3 1/2 pounds boneless short ribs cut into 6 inch pieces, or 5 pounds bone-in short ribs
- salt to taste
- black pepper to taste
- 3/4 cup onion sliced
- 3 carrot peeled and cut into 3/4 inch thick slices
- 1 tablespoon garlic minced
- 4 prigs thyme plus more for garnish, fresh
- 1 bay leaf
- 2 cups beef broth
- 1 cup root beer do not use diet
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 300 degrees F.
- Heat the olive oil in a large dutch oven style pot over medium high heat.
- Generously season the short ribs on both sides with salt and pepper.
- Place half of the short ribs in a single layer in the pot. Cook for 4-5 minutes per side or until golden brown. Repeat the process with the remaining meat.
- Remove the meat from the pan, and cover with foil to keep warm.
- Add the onions and carrot to the pan. Season the vegetables with salt and pepper to taste. Cook for 4-5 minutes or until just tender and starting to brown.
- Add the garlic and cook for one more minute, stirring constantly.
- Add the short ribs, thyme, bay leaf, beef broth and root beer to the pot. Bring to a simmer. Cover and place the pot in the oven.
- Bake for 3-4 hours, or until meat is tender.
- Remove the pot from the oven. Take the ribs out of the pot and cover to keep warm. Discard the bay leaf and thyme sprigs. Skim any fat off the surface of the liquid.
- Place the pot on the stove and bring to a simmer over medium heat. Mix the cornstarch with 2 tablespoons of cold water and add it to the pot. Bring to a boil and cook for one minute or until thickened.
- Add the ribs back to the pot and spoon the sauce over the top. Add salt and pepper to taste if desired. Garnish with thyme sprigs, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 52g | 104% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 497mg | 21% |
| Potassium | 1115mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 5127IU | 103% |
| Vitamin C | 5mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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