The Best Recipe for Mouthwatering Braised Short Ribs

Happy Friday Y’all!

Braised beef short ribs, even as I think about preparing them my mouth is watering because I know the end result will be delicious. Beef short ribs are so succulent, juicy, and meaty. What’s the best thing about preparing this delicious dish???? It’s so easy and I can’t help thinking to myself, why I don’t make them more often??? They’re so flavorful and tender and my family absolutely loves them. Whenever I make them I never have any leftovers.

I love these braised beef short ribs over a bed of white rice, or over some creamy buttery mashed potatoes, or with any vegetable. I can honestly say this is one of the best meals that I have ever made and eaten. So let’s get started, because braised beef  short ribs are what’s cooking.

As always before we start cooking we need a list of ingredients.

Ingredients

-3 tablespoons of Meat Tenderizer

-1 Onion

-1 teaspoon of Extra Virgin Olive Oil

-1/2 teaspoon of Salt

-Pepper

-3-4 tablespoons of Adobo Seasoning

-2 tablespoons of Unsalted butter

-2 cups of Flour for dredging

-32 oz Beef Broth

Marinating the Short Ribs

Before, I begin to cook my short ribs I’ve allowed them to marinate for at least 24 hours. You don’t necessarily have to marinate them, this is something that I do.  I marinate them with 3 tablespoons of meat tenderizer, 1/2 teaspoon of salt, generous amount of  pepper, 3-4 tablespoons of Adobo seasoning, and 1 tablespoon of  extra virgin olive oil to truly enhance the flavor and to tenderize the meat.

Dredging the Ribs

Once my  beef short ribs have finished marinating, I dredge them in about 2 cups of flour. You may need more flour, but that depends on how many ribs you’re making.

After the ribs have been dredged, they are ready to be seared.

Searing the Beef Short Ribs

Now, that I have finished drudging my beef short ribs. I’m going to use 2 tablespoons  of  butter and 2 tablespoons of extra virgin olive oil. In a large sauce pan on high heat, in order to sear them.

Then, I add my ribs and began to sear them on all sides.

After the ribs have been seared you will take them out of the pan and set them aside,  so you can braise them.

Making the Gravy

Next, add 2 tablespoons of flour to the rib drippings left in the pan.

Chopping the Onion

I decided to use half an onion to add to my short ribs.

Once I’ve peeled and washed my onion, I began to cut it in half.

Sautéing the Onion

Now that your drippings have turned brown, add your onions to sauté.

You will stir the onions until they become translucent.

Then, you add the entire box of beef broth to the onions.

 Cooking the Braised Short Ribs

If you prefer a thicker gravy feel free to add 1 tablespoon of cornstarch, and  2 tablespoons of water mixed together. Add the mixture slowly to the gravy.

Then, add a lid, let simmer on low heat for an hour or until the meat becomes fork tender.

Braised Beef Short Ribs 

Whenever your short ribs are finished, you can place them in a serving dish.

Fork Tender Braised Short Ribs

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Braised Beef Short Ribs

Juliette and Jennifer

5 from 1 vote

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Prep Time 1 day d

Cook Time 1 hour hr 30 minutes mins

Cuisine American

Equipment

• Stove

Ingredients

  

• 3 tablespoons of Meat tenderizer
• 2 tablespoons of Cornstarch
• 1 Onion
• 1 teaspoon of Extra Virgin Olive oil
• 1/2 teaspoon of Salt
• Pepper
• 3-4 tablespoons of Adobe Seasoning
• 2 tablespoons Unsalted Butter
• 2 cups of Flour, to dredge, but you may need more depending on how many ribs you have.
• 1 32 oz box of Beef Broth

Instructions

 

• Before, I begin to cook my short ribs I've allowed them to marinate for at least 24 hours. You don't necessarily have to marinate them, this is something that I do.  I marinate them with  meat tenderizer, salt, pepper, Adobo seasoning, and 1 tablespoon of  olive oil to truly enhance the flavor and to tenderize the meat.
• Once my  beef short ribs have finished marinating, I drudge them in flour.
• After the ribs have been drudged, they are ready to be seared.
• Now, that I have finished drudging my beef short ribs. I'm going to use 2 tablespoons  of  butter and 2 tablespoons of olive oil. In a large sauce pan on high heat, in order to sear them.
• Then, I add my ribs and began to sear them on all sides.
• After the ribs have been seared you will take them out of the pan and set them aside,  so you can braise them.
• Next, add 2 tablespoons of flour to the rib drippings left in the pan.
• Once I've peeled and washed my onion, I began to cut it in half.
• Now that your drippings have turned brown, add your onions to sauté.
• You will stir the onions until they become translucent.
• Then, you add the entire box of beef broth to the onions.
• If you prefer a thicker gravy feel free to add 1 tablespoon of cornstarch, and  2 tablespoons of water mixed together. Add the mixture slowly to the gravy.
• Then, add a lid, let simmer on low heat for an hour and half or until the meat becomes fork tender.
• Whenever your short ribs are finished, you can place them in a serving dish.

Notes

In this recipe you can marinate the beef short ribs overnight for 24 hours. Or you  can marinate the same day with any seasoning of your choice. 

Juliette and Jennifer

Hey Y’all and Welcome to Southern Love! We’re Juliette and Jennifer a mother/daughter duo that lives in South Carolina. We created Southern Love to give people a real look into the lives of modern day southerners. You’ll be a able to find entertaining stories, amazing recipes, and southern decor.

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