Weather: 32 degrees, not a cloud What I’m listening to: hens clucking outside the window
I was at the market, scanning the meat department for things on sale, when my gaze met a 3-pound pack of boneless beef short ribs. Oh. Just about every cooking show I’ve ever watched has featured beef short ribs- slow-cooked, braised, fork-tender, juicy. And yet, I had never attempted to make them at home. My dutch oven was calling their name, and at the sale price, they had to be mine. Now with this recipe, they can be yours, too.
It’s simple, hearty home-cooking at its finest. You get that long-cooked depth of flavor – the earthiness from the vegetables and the acidity and sweetness from the tomatoes and balsamic. Whip up some garlic mashed potatoes and invite some friends over. It’s time for a comfort food feast.
3 lbs. beef short ribs (I used boneless, but bone-in would also work), 6-8 portions
2T olive oil
salt and pepper
1 medium onion, chopped
2 carrots, peeled and chopped
2 stalks celery, trimmed and chopped
2 cloves garlic, minced
1c beef broth
6T good balsamic vinegar
2T brown sugar
2 (14.5oz) cans diced tomatoes
Preheat oven to 300 degrees.
Set a dutch oven or oven-proof lidded pot over medium-high heat. Swirl with olive oil. Pat the short ribs dry with a paper towel and season meat well on all sides with salt and pepper. Working in batches, sear the short ribs on all sides until nicely browned. Remove short ribs to a plate and set aside.
Add the onions, carrots, and celery to the pan. Cook, stirring often, about 5 minutes. Add the garlic and cook 1-2 more minutes. Return the ribs to the pan, followed by broth, vinegar, sugar, and tomatoes. Season with salt and pepper. Bring to a simmer.
Cover and put into the oven. Bake for 3 hours.
Serve short ribs over mashed potatoes with some of the vegetables and pan juices.
I was hoping to make this to go along with my other thanksgiving day dinner goodies :) however I cant seem to find any beef broth in my supermarket. I see beef stock and Bouillon and also chicken and vegetable stock and bouillons but no broth. Can I use any of these as a substitute? I really cant get to a further supermarket before I need it.
I wonder if this would work in a crock pot. I don't have a dutch oven right now (the one box that got left in Alaska had most of my pans and all my pot lids) but my husband was drooling when I left my laptop open to this page.
I just love this. Instead of beef short ribs I used lamb shoulder steaks. And I took a couple of cups of the juices and veggies, pureed it with an immersion blender, added about a half a cup of cream and had a delicious gravy. I'll use this recipe over and over.
My boyfriend was gone for a month and came home today and this is what I made him and it was fantastic!!! He is a happy camper! Very easy delicious recipe.. I made the bone in version only difference. Thank you!!
Braised short ribs is the comfort dish that I always make during winter time. I like your recipe with balsamic. Something different, sweet and tangy. Let's just wait for winter to come. It is looking cold over at your place, but it's still 80- 90˚F in LA.
@Lindsey Taber So pleased that you and your company enjoyed this! I think turning this into a pot roast is a great idea. Perhaps just increase the cooking time to be sure to get a nice, tender roast. Let me know how it turns out for you.
@Kaite K Sorry about your Dutch oven! I completely understand. We got rid of most of our cooking stuff when we moved up here and I am still trying to replace certain items I had before. I feel your pain!
I'm not positive because I haven't tried it, but I think if you follow the recipe up to the point that you put it in the oven and put it in the slow-cooker instead (for about 8+ hours, until tender), that it should produce tasty results. Let me know if you try it. I'd love to hear how it turns out for you and your drooling husband. Lol. :)
@elizepps How great that you want to make this for your dad's birthday! I do think this recipe will double well. A couple of thoughts... you would need a bigger pot. I used my 6-qt dutch oven and it wouldn't have been large enough for a double recipe. Just be sure that whatever larger pot or dutch oven you use will fit well in your oven. Also, for a larger batch, you might need more cooking time, 4-5 hours rather than 3, just to be sure that all the meat gets nice and tender. Hope this helps! Enjoy!
We raise our own lamb so we know how it lived and what it ate. Same with chickens and turkeys. Beef short ribs were very pricey so lamb was my stand in for beef. We don't buy beef but once in a blue moon. Wild venison and lamb are our red meat choices.