Classic Braised Beef Short Ribs

Ingredients

Scaled for your household (4 portions) · original serves 4

• Beef Short Ribs4 lb
  boneless or bone-in)
• Salt½ tsp
• Black Pepper½ tsp
• Olive oil3 tbsp
• Brown onion½ cup
• Garlic cloves3
• Beef stock1 cup
• Red wine (optional)1 cup
• Worcestershire sauce¼ cup
• Sprig Rosemary1

Method

1. 1

   Preheat oven to 350℉ (175℃). Season all sides of the 4 pounds beef short ribs with 1/2 teaspoon salt; then 1/2 teaspoon black pepper.

2. 2

   In a roomy Dutch oven over high heat, heat 3 tablespoons olive oil until shimmering. Sear short ribs for about 1 minute per side, until browned. Remove from the pot; then reserve.

3. 3

   Lower the heat to medium. stir in 1/2 cup diced white onion (or 1 teaspoon onion powder); then cook for 3 to 5 minutes, until softened. stir in 3 cloves minced garlic (or 1 teaspoon garlic powder) and cook for about 1 minutes, stirring constantly.

4. 4

   Pour in 1 cup beef broth, 1 cup red wine (optional),; then 1/4 cup Worcestershire sauce. mix to mix together. Bring to a simmer.

5. 5

   Return short ribs to the pot, nestling them into the liquid. Place 1 sprig fresh rosemary on top. put the lid on with a tight-fitting lid; then transfer the pot to the oven. Braise for about 2 hours 30 minutes, or until meat is fork-tender and easily shredded.

6. 6

   Discard rosemary. Skim off any excess fat from the surface of the liquid, if desired. Serve hot, with sauce spooned over the top. Season with additional salt; then pepper to taste.