Braised Beef Short Ribs

Braised Beef Short Ribs are one of our favorite treats! We began making it about 3 Christmases ago. We had just moved to Texas and I wanted to make something special for Christmas dinner! I called the butchers around, but couldn’t find any grass fed/finished beef short ribs. We decided to order some from Seven Sons Farm. We ordered and tried some of their beef while we lived in Arizona and really enjoyed their meat. Check them out if you are interested in grass-fed beef and ethically raised meats (not sponsored).

Since we had a large group coming for dinner, I had to triple the recipe, but it turned out so well! The meat was so tender and flavorful, and it didn’t take much work! I highly recommend you try braised beef short ribs for a special occasion, or even just a yummy weeknight dinner!

Some items that can help you make our recipe:
Lodge Cast Iron Serving Pot Dutch Oven with Dual Handles, Pre-Seasoned, 7-Quart,Black
Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles (We have both of these and they work well for braising.)

Braised Beef Short Ribs

Recipe by Homestead Y’all

5.0 from 1 vote

Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

30

minutes

Total time

2

hours 

50

minutes

Braised beef short ribs are a delectable dish that doesn’t take much work, but your dish is a show stopper!

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Ingredients

US Metric

• 4 pounds 4 bone-in short ribs (about 6 ribs segments)

• kosher sea salt

• black pepper

• 3 tablespoons 3 avocado oil or olive oil

• 1/2 medium 1/2 onion, diced

• 4 cloves 4 garlic, minced

• 2 cups 2 beef broth

• 2 tablespoons 2 Worcestershire sauce

• 2 sprigs 2 fresh rosemary *see notes

Directions

• Preheat oven to 350F.
• Place short ribs on a baking sheet.
  Season all sides of the short ribs with salt and pepper.
• On the stove, heat a cast iron dutch oven on high with avocado oil.
  Sear the short ribs in groups for about 1 minute per side.
  Place them back on the baking sheet when done.
• Add the onion to the pot and saute for about 3 minutes.
  Add garlic and saute for about a minute more.
  Pour in broth and Worcestershire sauce.
  Add short ribs back to the dutch oven.
  Place rosemary sprigs on top.
• Cover and transfer dutch oven to the preheated oven.
  Braise for about 2.5 hours, or until meat is tender.
  Check tenderness at 2 hours.
• Serve with your favorite side dishes. Try it with our Garlic Parmesan Pasta!

Recipe Video

Notes

• I’ve used dried rosemary with success also.
• If you’re looking for a side dish, try it with our Garlic Parmesan Pasta.
• If you do not have a dutch oven/oven safe pot, you can simmer on the stove for 2.5 hours as well.

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