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Delicious braised beef short ribs served with vegetables and sauce
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Braised Beef Short Ribs

A rich and savory dish featuring tender beef short ribs, slowly cooked to perfection with balsamic vinegar and fresh herbs, ideal for family gatherings.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Braised Beef Short Ribs, comfort food, Family Dinner, Savory Ribs, Slow-Cooking
Servings: 4 servings
Calories: 650kcal

Ingredients

Main Ingredients

  • 2 lbs bone-in beef short ribs Choose high-quality beef for best flavor.
  • 2 tablespoons ghee or butter Provides a rich, nutty flavor.
  • 1/3 cup balsamic vinegar Adds tanginess to the dish.
  • 1 large onion, sliced Adds sweetness.
  • 3 tablespoons all-purpose or gluten-free flour Thickens the sauce.
  • 1/3 cup coconut aminos or soy sauce Provides a savory depth.
  • 2 cups beef broth or bone broth Robust base for the dish.
  • 3 tablespoons tomato paste Enhances flavor.
  • 3 cloves garlic, minced Adds aromatic goodness.
  • 1 bundle fresh thyme Provides earthy flavor.
  • 1 leaf bay leaf Adds complexity.
  • to taste Salt
  • to taste Pepper Adds a slight kick.

Instructions

Preparation

  • Season the beef short ribs generously with salt and pepper to enhance the flavor.
  • Heat ghee or butter in a heavy pot over medium-high heat. Add the seasoned ribs and sear them on all sides until beautifully browned, about 12–15 minutes. Remove from the pot and set aside.
  • In the same pot, add the sliced onion and minced garlic. Sauté for 2–3 minutes until fragrant and the onions are slightly translucent.
  • Pour in the balsamic vinegar and coconut aminos, scraping up any browned bits stuck to the bottom of the pot.
  • Stir in the tomato paste and flour, mixing until smooth. Gradually whisk in the beef broth to create a cohesive sauce.
  • Return the short ribs to the pot, along with the fresh thyme and bay leaf. Cover and bake in a preheated oven at 350°F for 2 hours.
  • After baking, remove the thyme and bay leaf. Serve the short ribs alongside the sauce.

Notes

For a deeper flavor, ensure your pot is hot enough before adding the ribs. Consider adding a splash of Worcestershire sauce or smoked paprika for extra flavor. Leftover ribs can be stored for up to 3 days in the fridge or up to 3 months in the freezer.