The EASIEST fall-off-the-bone Braised Short Ribs! Tender cooked ribs in a delicious, rich sauce, served over creamy mashed potatoes. All cooked in just one pot!
I’m so excited to share this recipe with you guys. These Braised Short Ribs are AMAZING and you wont believe how incredibly EASY they are to make. I think cooking meats like short ribs can sometimes be intimidating, but usually they are the easiest to make! Take these Slow Cooker BBQ Ribs, for example. They take just a few minutes to prepare and the taste is better than a restaurant! I feel the same way about these braised spare ribs–they are fool-proof.
Start by sautéing some carrots and onions. Then, lightly flour the ribs and sear them over high heat.
Then, add the remaining ingredients to the pot together and let the oven do the rest! The end result is super tender, fall-off-the-bone ribs in the most delicious sauce!
This is the perfect meal for Sunday dinner, or if you’re having company over and don’t want to slave away in the kitchen, but still want to “wow” your guests. It would make a great special occasion dinner too–we will be enjoying these for Easter Sunday. Let me lay out my ideal Easter Sunday meal for you guys: Wedge salads with blue cheese dressing, to start. Braised short ribs with creamy mashed potatoes and asparagus. Then, angel food cake fruit trifle for dessert! The best part about this entire meal plan is that everything can be made or prepped in advance. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part.
- 3 Tablespoons olive oil
- 1 yellow onion diced
- 3 whole carrots chopped
- 8 whole beef short ribs
- kosher salt and pepper to taste
- 1/4 cup all-purpose flour
- 1 cup good dry red wine such as Cote du Rhone or Pinot Noir
- 2 1/2 cups beef broth
- 2 Tablespoon tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Preheat oven to 350 degrees F.
Heat olive oil in a large dutch oven over medium heat. Add onions to the pan and cook for a few minutes, stirring constantly. Add carrots and cook for 2 more minutes. Remove veggies to a plate.
Salt and pepper the ribs, then coat all sides in flour.
Add 2 more tablespoons of olive oil to the pan and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
Pour in wine and scrape bottom of pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
Add beef broth, salt and freshly ground black pepper. Taste and add more if needed. Stir in tomato paste. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the liquid.
Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
Serve ribs over mashed potatoes with a spoonful of sauce from the pan.
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