BRAISED SHORT RIBS

These melt-in-your-mouth braised short ribs are slow-cooked in a rich, flavorful sauce made with red wine, beef stock, herbs, and just the right amount of heat. Comfort food at its finest.

📝 Ingredients

• 1500-1700g or 3-4 lbs bone-in beef short ribs ((English cut))
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons beef seasoning ((or 2 individual Knorr cubes, crushed))
• 1 to 2 tablespoons oil ((for searing))
• 1/2 large white onion ((chopped))
• 2 medium carrots ((chopped))
• 5 cloves garlic ((minced))
• 30 g tomato paste ((about 2 tablespoons))
• 15 g Worcestershire sauce ((1 tablespoons))
• 4 to 5 sprigs fresh thyme ((or 1 teaspoon dried thyme))
• 1 bay leaf
• 1 whole scotch bonnet pepper ((optional))
• 400 ml red wine ((about half a bottle or 1 3/4 cups))
• 600 ml beef stock ((about 2 1/2 cups))

👨‍🍳 Instructions

1. 1Season the short ribs with salt, black pepper, and crushed beef seasoning cube. Make sure all sides are coated.
2. 2Heat oil in an oven-safe pot or Dutch oven over medium-high heat.
3. 3Sear the short ribs on all sides until browned. Work in batches if needed. Remove and set aside.
4. 4In the same pot, add a bit more oil if necessary. Add the chopped onions and garlic, and cook for 1 to 2 minutes until softened.
5. 5Add in the tomato paste and cook for another 2 minutes.
6. 6Add the chopped carrots and cook for 1 more minute.
7. 7Pour in the red wine, to scape up all the browned bits from the bottom of the pot. Let it simmer for 5 minutes. (See Note 1 for non-alcoholic option.)
8. 8Add the beef stock, Worcestershire sauce, thyme, bay leaf, and scotch bonnet pepper (if using).
9. 9Return the short ribs to the pot, it should be mostly submerged in the liquid.
10. 10Cover with a lid and transfer to a 325°F (160°C) oven. Braise for 3 to 4 hours, or until the meat is fall-off-the-bone tender. (See Note 2 for alternative cooking methods and times.)
11. 11Remove from the oven and gently transfer the ribs to a plate.
12. 12Strain the braising liquid. Optionally, skim off any excess fat using a spoon or fat separator. (Or chill the sauce and remove the solidified fat once cold.)
13. 13If you’d like a thicker sauce, return the strained liquid to the stove and simmer uncovered for 10 to 15 minutes until reduced.
14. 14Serve the short ribs hot with the sauce poured over the top, or keep it on the side for dipping.