Oven Braised Short Ribs - Chef Fun Kitchen

Oven Braised Short Ribs

Oven cooked cut of beef sounds heaps additional fancy than it extremely is, therefore take a deep breath and let’s try this along. It’s essentially ribs that area unit burnt slow with liquid during a pot within the kitchen appliance till they completely and fully fall off the bone.

Oven Braised Short Ribs

Don’t you're keen on once that happens? once meat is therefore blasted tender the bone is totally clean once you try and raise the meat out. Man, that’s the great stuff right there!!! It’s therefore, so good!

These kitchen appliance cooked cut of beef have the foremost wonderful flavor and gravy with them. It’s a mix of all the great stuff like carrots, onions, garlic and celery that caramelizes and melts all the way down to offer the gravy that good base. on the other hand there’s the burst of flavor from the oleoresin vinegar.

I think I’ve found my new favorite meal to create for once company is coming back to dinner.

Oven Braised Short Ribs


  • 4 Lbs Beef Short Ribs
  • 1/2 Cup Flour
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 2 Teaspoons Olive Oil
  • 3 Tablespoons Butter divided
  • 1 Tablespoon Flour
  • 1/3 Cup Onion minced
  • 2 Carrots peeled and minced
  • 2 Stalks Celery minced
  • 6 Cloves of Garlic minced
  • 1/2 Cup Balsamic Vinegar
  • 1 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Liquid Smoke
  • 2 Cups Beef Broth
  • 2 Sprigs Fresh Rosemary
  • 4 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • Mashed Potatoes for Serving


  1. Heat the oven to 375
  2. Place the flour, salt and pepper in a pie dish or pan.
  3. Coat each rib on all sides with the flour and set aside.
  4. Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
  5. Wipe out any black flour if there is any, leaving any browned bits in the pan.
  6. Turn the heat to medium and add the olive oil and butter.
  7. Quickly add the onions, carrots, celery and garlic, stirring to combine.
  8. Cook for 5-6 minutes or until the veggies are tender.
  9.  Add the remaining flour and stir for 30 seconds.
  10. Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
  11. Add the herbs and bay leaves and place the short ribs back in the pot.
  12. Place the lid on the pot and cook for 2 1/2-3 hours in the oven, or until the meat is falling off of the bones and the liquid has reduced down.
  13. Remove the bay leaves and herbs and serve hot over mashed potatoes.

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