Description
Achieve restaurant-quality tenderness at home with these slow-braised beef short ribs. By utilizing a low-temperature oven and a rich savory braising liquid, the connective tissues break down into buttery, melt-in-your-mouth perfection. This recipe is designed to deliver a deep, caramelized flavor profile and a succulent texture that ensures the meat slides right off the bone every single time.
Ingredients
4 lbs bone-in beef short ribs
2 tbsp kosher salt
1 tbsp freshly cracked black pepper
1 tbsp garlic powder
2 cups low-sodium beef broth
3 tbsp tomato paste
2 tbsp non-alcoholic Worcestershire sauce
2 tbsp brown sugar
2 tbsp vegetable oil
Instructions
Preheat your oven to 300 degrees Fahrenheit.
Pat the ribs dry with paper towels and season evenly with salt, pepper, and garlic powder.
Heat vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat.
Sear the ribs in batches for 3 minutes per side until a deep brown crust develops, then set aside.
Whisk the beef broth, tomato paste, Worcestershire sauce, and brown sugar into the Dutch oven.
Return the ribs to the pot, ensuring they are partially submerged in the liquid.
Cover with a tight-fitting lid and transfer to the oven.
Braise for 4 hours until the meat is fork-tender and falling off the bone.
Notes
Ensure the Dutch oven lid is sealed tightly to maintain moisture throughout the long braising process. You can skim any excess fat from the top of the braising liquid before serving if desired.
- Prep Time: 20
- Cook Time: 240
- Category: Dinner
- Method: Braising
- Cuisine: Modern American
Nutrition
- Serving Size: 1 lb ribs
- Calories: 650
- Sugar: 8g
- Sodium: 750mg
- Fat: 45g
- Saturated Fat: 18g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 180mg