Oven Braised Beef Short Ribs

These fall-apart tender braised short ribs are easy to make, absolutely PACKED with flavor and have serious WOW factor! Make the short ribs in the oven or the crock pot and prepare to be blown away by this amazing dish.

📝 Ingredients

• 6 pounds (2.5kg) beef short ribs (bone-in)
• 2 1/2 tbsp coarse sea salt flakes
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 3 large onions (, diced)
• pinch sal and pepper
• 1 tsp brown sugar
• 2 sprigs fresh thyme
• 1 cup (250ml) chicken broth, (for the onions)
• 6 cloves garlic (, minced)
• 2 tbsp Worcestershire sauce
• 2 tbsp light soy sauce
• 3 tbsp tomato paste
• 1 1/2 cups (375ml) dry red wine (or port (sub with more broth))
• 2 1/2 cups (725ml) low sodium beef broth (or chicken broth)
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1/2 tbsp seven spice seasoning
• 2 tbsp parsley (, chopped)

👨‍🍳 Instructions

1. 1Take the beef out of the refrigerator, pat dry using paper towels and place on a wire rack positioned over a roasting tray. Season liberally with salt and rest at room temperature for 20-30 minutes.
2. 2Preheat the oven to 400°F (200°C) Fan Forced. Place the ribs in the oven to sear for 10-15 minutes or until well browned and set aside. You can also sear the ribs in a skillet but the oven method is far easier and less time consuming! Reduce the oven temperature to 285°F (140°C).
3. 3Heat the butter and olive oil in a large Dutch oven. Add the onions, pinch salt, ground pepper, sugar and thyme and cook over low heat, stirring, for 20 minutes. Add a little broth whenever the pan gets a little dry, using a wooden spoon to scrape any browned bits loose.
4. 4Stir in the minced garlic and cook for a couple of minutes or until fragrant. Add the Worcestershire sauce and soy sauce then stir in the tomato paste, red wine and broth. Bring to a simmer and add the rosemary and bay leaves.
5. 5Bring to a simmer, add the bay leaves and rosemary sprigs and return the short ribs to the pan. Sprinkle with seven spice seasoning, cover with a tight fitting lid and transfer to the oven. Cook for 3 - 3 1/2 hours or until the beef is very tender and almost falling off the bone.
6. 6Use tongs or a slotted spoon to carefully transfer the ribs to a plate. Bring the sauce to a simmer and discard the bay leaves and spent herbs. Add the ribs back into the sauce and cook for 5-10 minutes, spooning the sauce over them to baste.
7. 7Garnish with chopped parsley and serve the ribs over mashed potatoes or creamy polenta with the sauce spooned over and a side of green beans, steamed spinach or asparagus.