Get ready for the most flavorful, tender, and juicy braised short ribs you've ever tasted! In this video, I’ll show you step-by-step how to make this slow-cooked masterpiece, packed with rich flavors and melt-in-your-mouth texture. Whether you're cooking for a family dinner, Holiday season, date night, or just craving comfort food, these braised short ribs are sure to impress. What makes this recipe special? 🔥 A deep, savory sauce with hints of garlic, herbs, and a touch of red wine. 🔥 Tender short ribs that literally fall off the bone. 🔥 Easy techniques that bring restaurant-quality flavor right into your kitchen.
View How to Video For Braised Short Ribs Recipe Below
Here's What You'll Need to Make These Braised Beef Short Ribs
8-12 beef short ribs (bone-in)
2 tablespoons olive oil
House of Flava Steakhouse Seasoning (to taste)
1 large red onion, diced
4 cloves garlic, minced
2 large carrots, chopped
1-2 sweet peppers, chopped
1-2 chilis, chopped (adjust to heat preference)
4 tablespoons crushed fiery tomatoes
1 cup red wine (optional)
1 cup beef broth
2-3 sprigs fresh thyme
1 sprig fresh rosemary
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley (for garnish)
HOW TO MAKE THE FALL OFF THE BONE BRAISED SHORT RIBS
Prep the Ribs:
Pat the short ribs dry with paper towels. Season generously with
Sear the Ribs:
Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer to the slow cooker. (or dutch oven)
Sauté the Vegetables:
In the same skillet, add the red onion, garlic, carrots, sweet peppers, and chilis. Sauté for 5-6 minutes until softened. Stir in the crushed fiery tomatoes and cook for another 2 minutes.
Deglaze with Wine (Optional):
Pour in the red wine, if using, and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Add Marinade and Broth:
Pour the House of Flavor Sweet Ginger Teriyaki Marinade and beef broth over the ribs in the slow cooker. Add the thyme and rosemary sprigs.
Slow Cook:
Set the slow cooker to low and cook for 6-8 hours, or until the ribs are fall-apart tender. Alternatively, cook on high for 3-4 hours.
If cooking in the oven. Cover and Slow Cook on 275F - 300F for 3 hours.
Thicken the Sauce (Optional):
If you prefer a thicker sauce, remove the ribs from the slow cooker and pour the sauce into a skillet. Whisk in the flour and simmer for 5-10 minutes until the sauce thickens to your liking.
Serve:
Serve the braised short ribs with the sauce spooned over them. Garnish with fresh parsley and enjoy!
Enjoy!!
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