Happy Friday Y’all!
Braised beef short ribs, even as I think about preparing them my mouth is watering because I know the end result will be delicious. Beef short ribs are so succulent, juicy, and meaty. What’s the best thing about preparing this delicious dish???? It’s so easy and I can’t help thinking to myself, why I don’t make them more often??? They’re so flavorful and tender and my family absolutely loves them. Whenever I make them I never have any leftovers.
I love these braised beef short ribs over a bed of white rice, or over some creamy buttery mashed potatoes, or with any vegetable. I can honestly say this is one of the best meals that I have ever made and eaten. So let’s get started, because braised beef short ribs are what’s cooking.
As always before we start cooking we need a list of ingredients.
Ingredients
-3 tablespoons of Meat Tenderizer
-1 Onion
-1 teaspoon of Extra Virgin Olive Oil
-1/2 teaspoon of Salt
-Pepper
-3-4 tablespoons ofAdobo Seasoning
-2 tablespoons of Unsalted butter
-2 cups of Flour for dredging
-32 oz BeefBroth
Marinating the Short Ribs
Before, I begin to cook my short ribs I’ve allowed them to marinate for at least 24 hours. You don’t necessarily have to marinate them, this is something that I do. I marinate them with 3 tablespoons ofmeat tenderizer, 1/2teaspoon ofsalt,generous amount of pepper,3-4 tablespoons ofAdobo seasoning,and1tablespoon of extra virgin olive oilto truly enhance the flavor and to tenderize the meat.
Dredging the Ribs
Once my beef short ribs have finished marinating, I dredge them in about 2 cups offlour. You may need moreflour,but that depends on how many ribs you’re making.
After the ribs have been dredged, they are ready to be seared.
Searing the Beef Short Ribs
Now, that I have finished drudging my beef short ribs. I’m going to use 2 tablespoons of butterand2tablespoons of extra virgin olive oil.Ina large sauce pan on high heat, in order to sear them.
Then, I add my ribs and began to sear them on all sides.
After the ribs have been seared you will take them out of the pan and set them aside, so you can braise them.
Making the Gravy
Next, add2tablespoons of flour to therib drippings left in the pan.
Chopping the Onion
I decided to use half an onion to add to my short ribs.
Once I’ve peeled and washed my onion, I began to cut it in half.
Sautéing the Onion
Now that your drippings have turned brown, add your onions to sauté.
You will stir the onions until they become translucent.
Then, you add the entirebox ofbeef brothto the onions.
Cooking the Braised Short Ribs
If you prefer a thicker gravy feel free to add 1 tablespoon of cornstarch, and 2 tablespoons of watermixed together. Add the mixture slowly to the gravy.
Then, add a lid, let simmer on low heat for an hour or until the meat becomes fork tender.
Braised Beef Short Ribs
Whenever your short ribs are finished, you can place them in a serving dish.
Fork Tender Braised Short Ribs
These braised beef short ribs are so tender, they’re literally falling off the bone. All you’ll need is a bed of rice or mashed potatoes, some sweet tea, and dinner is served..Bon Appétit!
Hope y’all enjoyed this recipe, have a fabulous day everyone!
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Braised Beef Short Ribs
Juliette and Jennifer
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 day d
Cook Time 1 hour hr 30 minutes mins
Cuisine American
Equipment
Stove
Ingredients
- 3 tablespoons of Meat tenderizer
- 2 tablespoons of Cornstarch
- 1 Onion
- 1 teaspoon of Extra Virgin Olive oil
- 1/2 teaspoon of Salt
- Pepper
- 3-4 tablespoons of Adobe Seasoning
- 2 tablespoons Unsalted Butter
- 2 cups of Flour, to dredge, but you may need more depending on how many ribs you have.
- 1 32 oz box of Beef Broth
Instructions
Before, I begin to cook my short ribs I've allowed them to marinate for at least 24 hours. You don't necessarily have to marinate them, this is something that I do. I marinate them with meat tenderizer,salt,pepper, Adobo seasoning,and1tablespoon of olive oilto truly enhance the flavor and to tenderize the meat.
Once my beef short ribs have finished marinating, I drudge them in flour.
After the ribs have been drudged, they are ready to be seared.
Now, that I have finished drudging my beef short ribs. I'm going to use 2 tablespoons of butterand2tablespoons of olive oil.Ina large sauce pan on high heat, in order to sear them.
Then, I add my ribs and began to sear them on all sides.
After the ribs have been seared you will take them out of the pan and set them aside, so you can braise them.
Next, add2tablespoons of flourto therib drippings left in the pan.
Once I've peeled and washed my onion, I began to cut it in half.
Now that your drippings have turned brown, add your onions to sauté.
You will stir the onions until they become translucent.
Then, you add the entirebox ofbeef brothto the onions.
If you prefer a thicker gravy feel free to add 1 tablespoon of cornstarch, and 2 tablespoons of watermixed together. Add the mixture slowly to the gravy.
Then, add a lid, let simmer on low heat for an hour and half or until the meat becomes fork tender.
Whenever your short ribs are finished, you can place them in a serving dish.
Notes
In this recipe you can marinate the beef short ribs overnight for 24 hours. Or you can marinate the same day with any seasoning of your choice.
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Juliette and Jennifer
Hey Y’all and Welcome to Southern Love! We’re Juliette and Jennifer a mother/daughter duo that lives in South Carolina. We created Southern Love to give people a real look into the lives of modern day southerners. You’ll be a able to find entertaining stories, amazing recipes, and southern decor.
