Braised Beef Chuck Short Ribs
This Braised Beef Chuck Short Ribs recipe is slow cooked to perfection. The tender and succulent meat falls off the bone effortlessly and is bathed in a rich, flavorful gravy sauce prepared homemade from the beef drippings. Get ready to savor each juicy bite as this becomes an instant favorite on your table.
Servings 7 servings
Calories 488kcal
Equipment
Ingredients
- 3-5 pounds beef short ribs I used 4 1/2 pounds.
- 1/2 teaspoon smoked paprika
- 1 tablespoon Creole Seasoning
- salt and pepper to taste
- 1 teaspoon olive oil
- 2-3 garlic cloves Minced.
- 1/2 cup chopped onions I used white onions.
- 2-3 cups broth Any broth: beef chicken vegetable etc. See notes.
Instructions
- Season the short ribs with the spices. Use enough spices to completely coat the ribs. Add additional spices if necessary.
- Place a Dutch oven or large pot on medium-high heat and add the olive oil.
- Add the short ribs and sear each side for a few minutes until seared. Sear in batches if needed. Remove the short ribs and set aside.
- Add the onions and garlic. Saute until softened and fragrant.
- Pour the broth into the pot and deglaze the bottom of the pot by scooping up any brown bits at the bottom of the pot. Leave the brown bits in the broth for flavor. Add the short ribs back to the pot.
- Adjust the heat on the stove to low and place the lid on the pot.
- Allow the short ribs to simmer and cook for 2 to 3 hours until the meat is tender. I like for the meat to fall off the bone.
Notes
You can season the ribs with any of your favorite beef rubs or spices.
To air fry these, air fry at 400 degrees for 13-18 minutes until the meat is tender and reaches an internal temperature of 190-200 degrees. Air fry them for however long it takes to reach the internal temperature noted.
You will need to use enough broth to cover the short ribs. The amount you need for this will vary based on the size of your pot and the height of your ribs.
You can add any vegetables you like to this recipe.
Cook time will generally take 2-3 hours. After about 2 hours of braising, start checking the short ribs for doneness. Use a fork to pierce the meat gently. If it goes in easily and the meat is tender when you twist the fork, they are likely done. The meat should be falling off the bone.
When the short ribs are fully cooked, the meat should have pulled away from the bone, and it should be very tender when prodded with a fork.
Nutrition
Serving: 10oz | Calories: 488kcal | Carbohydrates: 2g | Protein: 60g | Fat: 27g