Tender & Delicious Braised Beef Short Ribs
About this recipe
Braised beef short ribs are a classic comfort food, known for their rich flavor and melt-in-your-mouth tenderness. This recipe from Mr. Make It Happen showcases a straightforward method that guarantees delicious results, whether you choose to cook them in a pressure cooker or the oven.
With a combination of savory ingredients like red wine, beef broth, and a mix of aromatic vegetables, these short ribs are packed with flavor. The searing step adds a beautiful crust, enhancing the overall taste and texture.
Ingredient notes
- You can use either bone-in or boneless beef short ribs; note that boneless ribs will cook faster.
- For the red wine, Cabernet or Merlot works well, but if you prefer not to use alcohol, simply substitute with more beef broth.
Tips from Mr. Make It Happen’s video
- Generously season the short ribs with kosher salt and refrigerate for at least 2 hours (or overnight if possible) to allow the salt to penetrate the meat for better flavor.
- Searing the short ribs before braising is crucial for developing a rich color and flavor. Make sure not to overcrowd the skillet when searing.
- When adding the mirepoix (onions, carrots, celery) to the skillet, season it lightly to avoid burning the spices in the hot oil.
Good to know
- How long does it take to cook the short ribs in a pressure cooker?
- Cook the short ribs on high pressure for 50 minutes.
- What if I want to cook the short ribs in the oven instead?
- For oven cooking, braise in a preheated oven at 350°F for 3-3.5 hours for bone-in ribs or about 2 hours for boneless ribs.
No life story here — the video and the recipe are the whole point. All credit to Mr. Make It Happen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Season the beef short ribs generously with kosher salt and refrigerate for 2 hours (or overnight if possible).
- 2
Remove the short ribs from the fridge and let them come to room temperature.
- 3
Heat 2 tablespoons of avocado oil in a skillet over medium-high heat.
- 4
Sear the short ribs in batches, about 2-3 minutes per side, until golden brown.
- 5
Remove the short ribs from the skillet and set aside.
- 6
Add the mirepoix (onions, carrots, celery) to the skillet and sauté until they start to soften.
- 7
Season the mirepoix with all-purpose seasoning, salt, pepper, garlic powder, and onion powder.
- 8
Add 2 tablespoons of tomato paste and 1 tablespoon of dijon mustard to the mirepoix and mix well.
- 9
Deglaze the skillet with 2 cups of red wine, scraping up any browned bits from the bottom.
- 10
Add 2 cups of beef broth and bring to a simmer.
- 11
Transfer the seared short ribs to a pressure cooker and add the mirepoix mixture on top.
- 12
Add a whole head of garlic, 2 bay leaves, rosemary, and thyme to the pressure cooker.
- 13
Pour the braising liquid over the short ribs, ensuring they are mostly submerged.
- 14
Add 1 tablespoon of worcestershire sauce and 1 tablespoon of low sodium soy sauce for extra flavor.
- 15
Seal the pressure cooker and cook on high pressure for 50 minutes.
- 16
For oven cooking, braise in a preheated oven at 350°F for 3-3.5 hours for bone-in ribs or about 2 hours for boneless ribs.
- 17
Once cooked, check for tenderness; the meat should be very tender and easily pull away from the bone.
Heads up — we had to guess a little:
- Estimated amount of rosemary and thyme as the exact quantity was not specified.
Credit where it’s due: this recipe was transcribed from Mr. Make It Happen’s original video on YouTube. Follow them there — it’s their dish.
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