Baked Beef Short Ribs
Indulge in succulent, fall-off-the-bone beef short ribs, slow-cooked to perfection in a flavorful aromatic braise. This recipe uses a gentle oven-roasting technique to break down connective tissues, creating a rich, melt-in-your-mouth texture. With a savory, mahogany-brown crust developed through careful searing and a depth of flavor from beef broth, crushed tomatoes, and fresh herbs, this dish is the ultimate rustic centerpiece for any special weekend gathering or comforting family meal.
Ingredients
- 4 pounds English-cut beef short ribs
- 2 tablespoons kosher salt
- 1 tablespoon freshly cracked black pepper
- 2 tablespoons vegetable oil
- 2 cups low-sodium beef broth
- 1 cup crushed tomatoes
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 325°F (160°C).
- Remove ribs from the refrigerator 30 minutes prior to cooking and pat dry with paper towels.
- Season the ribs thoroughly on all sides with salt and black pepper.
- Heat vegetable oil in a Dutch oven over medium-high heat and sear the ribs in batches until deeply browned on all sides.
- Remove the ribs from the pot, add the diced onions and garlic to the rendered fat, and sauté until fragrant and translucent.
- Return the ribs to the Dutch oven, add beef broth, crushed tomatoes, rosemary, and balsamic vinegar.
- Cover with a lid and transfer to the oven to bake for 3 to 3.5 hours until the meat is fork-tender.
- Remove from the oven, skim excess fat if necessary, and serve warm with the braising liquid.
Notes
Ensure you sear the meat in batches to avoid crowding the pan, which prevents steaming and promotes a better crust. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste even better the next day.