Simple Braised Short Ribs
Ingredients
- Vegetable oil
for searing, or other neutral oil
- 2 pounds beef short ribs
- Kosher salt and black pepper
- 1 yellow onion
sliced
- 1 teaspoon dried thyme
- 1 teaspoon to 1 tablespoon all-purpose flour
See Note
- 1 quart unsalted or low-sodium beef stock
- 3 dried bay leaves
Directions
- 1
Heat the oven to 350˚F.
- 2
Heat a thin layer of oil in a Dutch oven or other large oven-safe pot with a lid over medium-high heat. Meanwhile, pat the short ribs dry with paper towels and season all over with salt and pepper. Sear the short ribs (in batches if necessary) until browned all over, adding more oil as needed, and then transfer to a platter.
- 3
In the same pot, add the onion, thyme, and some salt and pepper (and more oil if the pot is dry), and cook, stirring occasionally, until the onions start to soften, a few minutes. Sprinkle with the flour and cook for about 1 minute more while stirring.
- 4
Add the beef stock, bay leaves, and browned short ribs back to the pot, let come to a simmer, cover, and place in the oven until tender, about 2 hours. Serve.
Simple Braised Short Ribs
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About this Recipe
Imagine fork-tender, rich beef that practically melts in your mouth with minimal effort. This simple braised short ribs recipe delivers exactly that, making restaurant-quality comfort food achievable in your own kitchen.
Braising is truly the best technique for short ribs, transforming tougher cuts into luxuriously tender, fall-off-the-bone meat. This recipe focuses on simple, robust flavors that build incredible depth with just a few pantry staples, proving that exceptional results don't require a complex ingredient list. You'll love how easily these flavorful short ribs come together.
Prepare for an incredibly satisfying meal. You'll be rewarded with beef short ribs that are profoundly savory, infused with aromatic thyme and bay leaf, and surrounded by a deeply flavorful, rich sauce. The meat's texture will be sumptuously tender, easily separating from the bone, creating a truly comforting and hearty experience. Despite its impressive outcome, this approach is remarkably straightforward, letting low and slow cooking do most of the work.
While the recipe provides a solid foundation, feel free to adapt it slightly. You can use any neutral oil for searing, not just vegetable oil. The amount of all-purpose flour can be adjusted from 1 teaspoon to 1 tablespoon, allowing you to control the thickness of your finished sauce. For the beef stock, choosing an unsalted or low-sodium option gives you more control over the final seasoning.
These braised short ribs are perfect for a cozy Sunday dinner or an impressive yet easy weekend meal. Serve them alongside creamy mashed potatoes, polenta, or even a simple crusty bread to soak up every drop of that delicious sauce.