Braised Short Ribs Oven (Printable Version)
Short ribs slowly braised in aromatic broth, yielding melt-in-your-mouth tenderness and deep, savory flavors.
# What You'll Need:
→ Main
01 -
2 kg bone-in beef short ribs, trimmed of excess fat
02 -
1 teaspoon fine sea salt
03 -
1 teaspoon freshly ground black pepper
04 -
0.5 teaspoon neutral oil (such as canola or grapeseed)
→ Aromatics and Vegetables
05 -
2 celery ribs, diced
06 -
1 small yellow onion, diced
07 -
2 medium carrots, diced
08 -
2 teaspoons crushed garlic
→ Flavor Base
09 -
2 tablespoons tomato paste
10 -
1 teaspoon smoked paprika
→ Herbs and Liquids
11 -
2 bay leaves
12 -
15 sprigs fresh thyme
13 -
2 sprigs fresh rosemary
14 -
960 ml beef broth
→ For thickening
15 -
1 tablespoon plain flour
# Steps to Follow:
01 -
Set oven to 165°C and allow to fully preheat.
02 -
Pat short ribs dry and trim visible excess fat. Season all sides evenly with salt and black pepper.
03 -
Pour oil into a large Dutch oven over high heat. Once the oil shimmers, sear the short ribs in batches, browning each side thoroughly without overcrowding the pan. Transfer browned ribs to a plate.
04 -
Remove excess fat from the Dutch oven, leaving about 5–10 ml. Add celery, onion, and carrots, and cook over medium heat for 5 minutes until softened.
05 -
Add crushed garlic and stir for 30 seconds. Incorporate tomato paste and smoked paprika, and cook for 2–3 minutes until paste darkens in color.
06 -
Add bay leaves, thyme, rosemary, and beef broth. Scrape the bottom of the pot with a wooden spoon to lift any browned bits.
07 -
Arrange short ribs meat side down into the pot. Cover and transfer to the preheated oven. Cook for 3 to 3.5 hours or until the meat is fork-tender.
08 -
Carefully remove short ribs from the pot and set aside. Strain braising liquid into a fat separator to remove excess fat.
09 -
Return 1 teaspoon reserved fat to the pot over medium heat. Whisk in flour and cook for 2 minutes. Gradually add strained liquid, stirring constantly to avoid lumps. Simmer 5–7 minutes, until sauce thickens. Add extra broth if needed.
10 -
Plate short ribs and spoon thickened gravy over top. Serve with accompaniments such as rice if desired.
# Additional Notes:
01 -
For optimal flavor, sear short ribs thoroughly before braising and allow the finished dish to rest briefly before serving.