Beef Short Ribs
4 servings20 min prep420 min cookEasy
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The Tale of Beef Short Ribs
Story updated
Braised short ribs draw on long European traditions of slow-cooking tougher cuts, seen in dishes like French short rib braises and Korean galbi-jjim. The cut became popular in American home cooking as chefs and cookbook writers championed slow braising for maximum tenderness and flavor.
Ingredients
Scale:· 4 servings
- 3 lb bone-in beef short ribs
- Salt and black pepper to taste
- 2 tbsp vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1/2 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
Instructions
- 1Season the short ribs generously with salt and pepper.
- 2Heat the oil in a skillet over medium-high heat and sear the ribs on all sides until browned, about 2 minutes per side, then transfer them to the slow cooker.
- 3Add the onion and garlic to the same skillet and cook for 1 minute, then stir in the broth, wine if using, tomato paste, and Worcestershire sauce, scraping up any browned bits.
- 4Pour the liquid mixture over the ribs and tuck the rosemary sprigs into the slow cooker.
- 5Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the meat is fall-off-the-bone tender.
- 6Skim excess fat from the sauce, remove the rosemary sprigs, and spoon the sauce over the ribs before serving.
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