Oven Braised Beef Short Ribs

Name: Oven Braised Beef Short Ribs
Prep time: 35 min
Cook time: 3 h 30 min
Yield: 6 - 8
Ingredients: 6 pounds (2.5kg) beef short ribs; 2 ½ tbsp coarse sea salt flakes; 1 tbsp unsalted butter; 1 tbsp olive oil; 3 large onions; pinch sal and pepper; 1 tsp brown sugar; 2 sprigs fresh thyme; 1 cup (250ml) chicken broth; 6 cloves garlic; 2 tbsp Worcestershire sauce; 2 tbsp light soy sauce; 3 tbsp tomato paste; 1 ½ cups (375ml) dry red wine; 2 ½ cups (725ml) low sodium beef broth; 2 sprigs fresh rosemary; 2 bay leaves; ½ tbsp seven spice seasoning; 2 tbsp parsley

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Prep Time
35 mins
Cook Time
3 hrs 35 mins
Servings
6 - 8
Calories
729 kcal
Course
Main Course
Cuisine
American

Oven Braised Beef Short Ribs

Shawn Wheeler

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These fall-apart tender braised short ribs are easy to make, absolutely PACKED with flavor and have serious WOW factor! Make the short ribs in the oven or the crock pot and prepare to be blown away by this amazing dish.

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Ingredients

Servings

6 pounds (2.5kg) beef short ribs bone-in
2 ½ tbsp coarse sea salt flakes
1 tbsp unsalted butter
1 tbsp olive oil
3 large onions , diced
pinch sal and pepper
1 tsp brown sugar
2 sprigs fresh thyme
1 cup (250ml) chicken broth, for the onions
6 cloves garlic , minced
2 tbsp Worcestershire sauce
2 tbsp light soy sauce
3 tbsp tomato paste
1 ½ cups (375ml) dry red wine or port (sub with more broth)
2 ½ cups (725ml) low sodium beef broth or chicken broth
2 sprigs fresh rosemary
2 bay leaves
½ tbsp seven spice seasoning
2 tbsp parsley , chopped

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Instructions

Take the beef out of the refrigerator, pat dry using paper towels and place on a wire rack positioned over a roasting tray. Season liberally with salt and rest at room temperature for 20-30 minutes.
Preheat the oven to 400°F (200°C) Fan Forced. Place the ribs in the oven to sear for 10-15 minutes or until well browned and set aside. You can also sear the ribs in a skillet but the oven method is far easier and less time consuming! Reduce the oven temperature to 285°F (140°C).
Heat the butter and olive oil in a large Dutch oven. Add the onions, pinch salt, ground pepper, sugar and thyme and cook over low heat, stirring, for 20 minutes. Add a little broth whenever the pan gets a little dry, using a wooden spoon to scrape any browned bits loose.
Stir in the minced garlic and cook for a couple of minutes or until fragrant. Add the Worcestershire sauce and soy sauce then stir in the tomato paste, red wine and broth. Bring to a simmer and add the rosemary and bay leaves.
Bring to a simmer, add the bay leaves and rosemary sprigs and return the short ribs to the pan. Sprinkle with seven spice seasoning, cover with a tight fitting lid and transfer to the oven. Cook for 3 - 3 1/2 hours or until the beef is very tender and almost falling off the bone.
Use tongs or a slotted spoon to carefully transfer the ribs to a plate. Bring the sauce to a simmer and discard the bay leaves and spent herbs. Add the ribs back into the sauce and cook for 5-10 minutes, spooning the sauce over them to baste.
Garnish with chopped parsley and serve the ribs over mashed potatoes or creamy polenta with the sauce spooned over and a side of green beans, steamed spinach or asparagus.

Equipments used:

Notes

Short ribs have a lot of connective tissue and fat which renders while they cook. Allow the ribs to cool down and refrigerate overnight or until the fat coagulates. Use a spoon to skim the fat off the surface and discard.
Crock Pot Instructions
Oven sear the ribs and cook the onions in a skillet or directly in a slow cooker if it has a browning function. Add the Worcester sauce, soy sauce, wine, broth, short ribs, bay leaves and rosemary and cook on LOW for 8-12 hours, or on the HIGH setting for 6-8 hours. Please note you will have to use less braising liquid in the slow cooker, 1/2 cup (125ml) of red wine and 1 cup (250ml) broth. Check halfway through the cooking time to see if you need to add more broth and turn the ribs over.
Short ribs have a lot of connective tissue and fat which renders while they cook. Allow the ribs to cool down and refrigerate overnight or until the fat coagulates. Use a spoon to skim the fat off the surface and discard.

Nutrition Information

Show Details

Calories 729kcal (36%) Carbohydrates 14g (5%) Protein 70g (140%) Fat 39g (60%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 17g Trans Fat 0.1g Cholesterol 200mg (67%) Sodium 3793mg (158%) Potassium 1752mg (50%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 393IU (8%) Vitamin C 10mg (11%) Calcium 62mg (6%) Iron 8mg (44%)

Nutrition Facts

Serving: 6- 8

Amount Per Serving

Calories 729 kcal

% Daily Value*

Calories	729kcal	36%
Carbohydrates	14g	5%
Protein	70g	140%
Fat	39g	60%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	17g	85%
Trans Fat	0.1g	5%
Cholesterol	200mg	67%
Sodium	3793mg	158%
Potassium	1752mg	37%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	393IU	8%
Vitamin C	10mg	11%
Calcium	62mg	6%
Iron	8mg	44%