This recipe is so easy, and yet so flavorful! This is simply our favorite way to cook short ribs. Classic recipes like these are considered classic for a reason. They usually come down to just a few, simple, flavorful ingredients. We've added our own twist by adding Worcestershire to give the braising liquid a rich depth of flavor without any extra work. Combine all this with fresh rosemary and the smell in your room will make you sick!
Perfect for serving over short ribs Garlic mashed potatoes or us Creamy Cheddar Parmesan Polenta. Round off your meal with us Honey Roasted Carrots.
Why you'll love this recipe
- Only a handful of simple ingredients are needed.
- A largely hands-off recipe frees you to work on delicious side dishes.
- The flavor is infused with rosemary to act as a perfume.
Braising is a combination cooking method where you first boil the food with dry heat and then slowly cook it over a longer period of time over a wet heat — usually a braising liquid with a lid to trap the heat. Tough cuts of meat that require a long cooking time to reach a tender, pleasant texture are excellent candidates for braising. If you've ever used a slow cooker, you've probably braised meat without realizing it!
Material notes
- Short ribs: Boneless or bone-in can be used without changing the recipe. This recipe has been thoroughly tested with both options.
- Beef Broth: Use a low-sodium alternative for better control over sodium content and flavor.
- Red wine: This enhances the flavor of the dish, but if you don't want to cook with wine, you can simply substitute 1 cup extra beef broth.
- Garlic and Onion: Use fresh for best results, but onion powder and garlic powder can also be used.
- Fresh Rosemary: Used as a perfume in this recipe. When you discard it without eating, the flavor infuses into the meat and braising liquid as it cooks.
What to do with your braising liquid
This braising liquid is too delicious to go to waste! Remove the meat and pour the juices into a sauce pan. Bring to a boil, reduce heat, and simmer until sauce is reduced, about 15 minutes.
You can also make gravy. Melt 2 tablespoons of butter in a saucepan. Add 2 tablespoons of flour and whisk together into a paste. Slowly pour in strained juice and heat over medium-high heat until thickened. If your juice is straight from the oven and still hot, it will only take a minute or two.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Be sure to include some brazing liquid to ensure moisture.
microwave 30-second increments until heated to high.
