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
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.
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Delicious! Beef short ribs are a treat in my house. I followed the recipe but I added a little white wine and reduced it after cooking the onions. I added potatoes and carrots and cooked everything in a 300 degree oven for 3 hours.
The flavor was awesome. Can’t wait to make it again.
Author
Thank you so much for taking the time to comment Dottie!😁 I’m sooo happy to hear that the recipe turned out so well for you. The white wine sounds like an amazing addition. 🤤 Your entire meal sounds wonderful and I bet your family enjoyed it so much! Thank you again and I hope you have an awesome day!! 😊
Your recipe looks wonderful and I can’t wait to make. Please advise what size box of beef broth you used, 32 ounce or 48 ounce? Thank you 🙂
Author
Hi Yolanda! Thank you so much, it’s a very delicious recipe! You will use 32 ounce size of Beef broth! You’re so welcome!
Sorry, one more question. How much of the seasonings did you use?? Thanks.
Author
No problem you will need about
-3 tablespoons of Meat Tenderizer
-3-4 tablespoons of Adobe seasoning, making sure that all of your ribs are covered.
-1/2 teaspoon of salt
-2 cups of flour to dredge, but you may need more depending on how many ribs you have.
Please let us know if you have anymore questions!