This recipe is comfort food at its best – fall-apart tender beef in a tasty sauce over roasted garlic mashed potatoes. This was a fun recipe to make. I have only cooked short ribs a few times and always with Asian flavors. I was interested in braising the ribs this time and found a tasty-looking recipe on Girls and Chopsticks that looked delicious. The aroma coming out of the oven while these braised short ribs cooked was incredible. Seriously drool-worthy! The meat was so flavorful and tasted great with roasted garlic mashed potatoes and roasted vegetables I served it with. We all thought it was an incredible recipe and I will most definitely be making this one again.
How to Make Braised Short Ribs
Preheat oven to 350 degrees.
Season the short ribs evenly with sea salt and freshly cracked pepper, to taste. Combine the flour with the garlic powder and paprika in a bowl. Dredge the short ribs in the flour mixture. Shake off any extra flour.
Heat the olive oil in a large braising Dutch oven over medium-high heat until hot.
Add the ribs to the HOT pan and sear approximately for 2-3 minutes per side, or until all sides are golden brown. Transfer the beef short ribs from the pan to a clean plate.
Add the diced onion, carrot, and celery to the pan, reduce heat to medium and saute the vegetables until they are tender approximately 5-6 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the wine and cook until the wine is reduced by half. Add beef broth, tomato paste, thyme sprigs, and bay leaf, stirring to mix well. Return the short ribs and their juices to the pan, cover tightly, and put into the oven. Cook for two hours, basting the top of the ribs halfway through cooking with the cooking liquids. Add more beef broth, if needed.
Remove short ribs and place them on a plate with a tin foil tent. Remove the thyme stems and bay leaf from the sauce. Pour the sauce through a strainer and set strained veggies aside. Pour the strained sauce in a fat separator, or spoon the fat off the top of the sauce. Add the vegetables back to the strained sauce and add a bit more beef broth, to taste, if needed. Blend the sauce with an immersion blender until well blended. Taste and season with sea salt and freshly cracked pepper, if needed. Add the ribs and their juices into the sauce and coat evenly. Serve over roasted garlic mashed potatoes, polenta, rice, grits, or noodles. Enjoy.