My husband is a meat lover. So I pretty much created this dish for him, when he requested short ribs. It honestly exceeded both of our expectations and is probably one of the best short ribs either of us have ever eaten! The meat melts in your mouth and is filled with so much flavor! The potatoes absorbs so much of that flavor from the meat and sauce, it’s going to make you wish you had more potatoes to eat. Well, at least for me, because unlike my husband I’m a carb lover. I also add in carrots for a hint of sweetness and because apparently vegetables are good for you.
You guys are probably going to look at the recipe and see that the cook time is 4 hours. I know, it’s a long time, BUT IT WILL BE SO WORTH IT!! I’m not kidding when I tell you this is my favorite beef recipe. Just make it, and thank me later.
Details
I used boneless short ribs, but you can use bone-in. You’re going to start by seasoning your short ribs with sea salt and pepper. Then you are going to generously coat the short ribs in flour and sear both sides on a really hot cast iron skillet until they brown. By doing this, the short ribs will develop such a beautiful crust. Once the short ribs have browned, remove them and set them aside.
Add some more oil to the skillet and throw in your onions, carrots, and garlic. After a few minutes, add in the tomato paste and butter. Tomato paste is really going to help intensify the flavors of this dish, so don’t leave it out! Season it with some more salt and pepper and add in the white wine vinegar. Once the vinegar is added, scrape off the brown bits that are stuck to the skillet and add in the beef broth. Let it boil for a couple minutes, then add it to the baking dish. Add in the beef and coat it well in the sauce.
Chop up the potatoes, season it with salt and pepper, and rub with olive oil. Add them to the top of the meat. Cover the baking dish and put it in the oven. At the halfway point (two hours) baste the meat and potatoes and move them around so that every single piece of meat and potatoes get a change to cook in that delicious sauce.
Braised Beef Short Ribs
Ingredients
- 3 pounds boneless or bone in beef short ribs
- ½ cup flour
- 4 medium sized carrots sliced
- 1 onion diced
- 9 cloves garlic minced
- 3 tbsp. tomato paste
- 2 tbsp. butter
- ½ cup white wine vinegar
- 2 cups beef broth
- 6 tbsp. olive oil separated
- 5 medium sized potatoes cut into 1 inch pieces
- 3 sprigs of fresh thyme
- Sea salt and pepper to taste
Instructions
- Preheat oven to 300 degrees Fahrenheit (150 Celsius).
- Generously season short ribs with sea salt and pepper. Coat short ribs in flour.
- Add 2 tablespoons of oil to a cast iron skillet (if you don’t have a cast iron skillet you can just use any large frying pan, but cast iron is best). Once the oil is hot, add in the short ribs and sear until brown on both sides, about 2-3 minutes. Once the short ribs have browned, remove from the skillet and set aside.
- Add in another 1-2 tablespoons of oil if needed and then add in the onions. Sauté until softened, and add in the carrots and garlic and sauté for another 2 minutes. Mix in the tomato paste and butter and sauté for another two minutes. Season with some salt and pepper. Add in the white wine vinegar and scrape off any brown bits that are stuck to the skillet. Once you scrape off the brown bits, add in the beef broth and let it boil for a couple minutes. Once boiled, add it all into a baking dish. Add the beef into the baking dish and baste it with the sauce.
- Add a couple tablespoons of olive oil to the potatoes and season with salt and pepper, then put them on top of the meat. Cover and put the baking dish in the oven for 4 hours. At the two hour point, baste the meat and potatoes and move things around a bit so the the potatoes and other parts of the meat get a chance to cook in the sauce.
Video
Notes
- The longer this stays in the fridge the better it’s going to taste! If it thickens in the fridge, you can just add some beef broth or water while warming it up.
- Feel free to use boneless or bone-in beef ribs.
