Beef Ribs
Beef ribs that fall off the bone — braised short ribs, slow cooker BBQ short ribs, Korean beef short ribs, smoked beef ribs — for slow Sundays and cold nights.
★ dinner
dinnerBraised Short Ribs
Delicious tender braised short ribs
Tineke YoungerIngredients
- 3lbs Short Ribs
- 5 Sticks Celery (Chopped)
- 2-3 Carrots (Peeled and Chopped)
- 2 Yellow onion (Chopped)
- 1 bottle Dry Red Wine (Cheaper the wine the better)
- 2 1/2 cup Beef Stock
- 1 tbsp Tomato paste
- 1/4 cup Worcestershire Sauce
- 2 Heads of garlic (and halved)
- .75 oz Rosemary
- .75 oz Thyme
- .5 oz Oregano
- .5 oz Parsley
- Salt and Pepper
- 3 tbsp Butter
- 2 tbsp Olive Oil
Instructions
- 1Preheat oven to 350 degrees
- 2Trim off fat on the ribs, you can keep some on but too much fat won’t render down and will be chewy. Generously season ribs with salt and pepper. In a Dutch oven add half the oil at medium high heat. Add ribs and sear each side for about 2 minutes. Take the ribs out after each side is seared.
- 3Add the rest of the oil back into the pot. Add tomatoe paste and roast for about 2-3 minutes. Add the Mirpoix (Celery, carrots, onions) sauté for about 4-5 minutes getting some color on the vegetables. Deglaze the dutch oven with the beef stock, and Worcestershire. Stirring, reduce the stock about 30% before adding the wine. After reduced add the Wine to the Dutch oven. Add in your fresh herbs (tie butchers twine around the herbs to make it easier getting herbs out when doen) and garlic. Add ribs into the Dutch oven, then cover with a lid, place in oven for 2 hours and 45 minutes.
- 4When ribs are done, take out of the Dutch oven and set aside. Then using a mesh strainer, pour the liquid into another bowl (DO NOT THROW THE LIQUID AWAY THIS IS YOUR SAUCE) keeping the access veggies is optional
- 5Adding your liquid that you strained into a bowl or pot, add to a sauce pan and reduce on medium heat for about 30-35 minutes constantly stirring. Reducing about 80% until almost a syrup like consistency. Add the butter in and stir until completely melted and you get a glossy look to the sauce.
- 6Add your ribs into the pan of sauce, smothering them with that delicious sauce. I prefer to serve on top of garlic mash potatoes but whatever you prefer! Enjoy :)
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Open in Pepper →Beef Ribs Reward A Little Patience
Beef ribs aren't a rush job, and that's the point. You season them in the morning, get them going low and slow, and by dinner the meat slides off the bone and the whole house smells like you did something.
Cooks on Pepper reach for this collection on cold Sundays, for company dinners, and for those weeknights when the slow cooker does the work while everybody's at practice or school.
Every recipe here is beef ribs done right: Braised Short Ribs with celery and carrots, Slow Cooker BBQ Short Ribs, Korean Beef Short Ribs with soy and sesame, Sweet & Savory Beef Ribs with a brown sugar rub, and Pellet Smoked Beef Ribs with nothing but salt and pepper.
Quick Tips
- 1
Brown the ribs first
Sear them in a hot pan with a tablespoon of oil, about 3 minutes a side, until deeply browned. That crust is where the gravy gets its flavor.
- 2
Salt the night before
Season with kosher salt and pepper and let the ribs sit uncovered in the fridge 8 to 12 hours. It seasons past the surface and dries the outside for better browning.
- 3
Skim the fat off
Chill the braising liquid 20 minutes and lift the hard fat off the top, or tilt the pot and spoon it away before you make gravy.
- 4
Keep the smoke low
Smoke beef ribs around 250°F for 6 to 8 hours, until a probe slides in with no resistance. Pull them by feel, not by the clock.
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