How to Braise Beef Short Ribs - Food Wishes

Ingredients

• 4 lb Beef Short Ribs (English cut) (bone‑in, large pieces with plenty of meat)
• 2 Tbsp Kosher Salt (generously season the ribs)
• 1 tsp Freshly Ground Black Pepper (mixed with salt)
• 1/2 tsp Cayenne Pepper (adds heat)
• 2 Tbsp Gochujang (Korean Chili Paste) (adds sweet‑spicy depth)
• 4 cloves Garlic (minced)
• 2 stalks Celery (sliced thin)
• 1 Yellow Onion (large, sliced)
• 2 Tbsp Tomato Paste (adds umami and color)
• 2 cup Apple Cider (hard cider preferred for flavor)
• 1 cup Chicken Broth (low‑sodium)
• 2 Tbsp Olive Oil (for browning)
• 2 Green Onions (sliced for garnish)

Instructions

1. Season and Marinate Ribs

   Pat the short ribs dry, then rub them all over with kosher salt, black pepper, cayenne, gochujang, minced garlic, sliced celery, and sliced onion. Massage the mixture into every crevice until fully coated.

   Time: PT15M

2. Overnight Rest

   Cover the seasoned ribs tightly with plastic wrap and refrigerate overnight (at least 8‑12 hours) to let the flavors soak in.

   Time: PT12H

3. Preheat Oven

   Remove ribs from the fridge, let sit at room temperature 20 minutes, then preheat the oven to 325°F.

   Time: PT10M

   Temperature: 325°F

4. Brown the Ribs

   Heat olive oil in the Dutch oven over high heat. Add the ribs in a single layer and brown on all sides, about 2‑3 minutes per side, until a deep mahogany crust forms.

   Time: PT7M

   Temperature: high

5. Saute Aromatics

   Remove the ribs to a plate. Reduce heat to medium and add the reserved onion‑celery‑garlic mixture to the pot. Stir and sauté until the onions begin to soften, about 3 minutes.

   Time: PT3M

   Temperature: medium

6. Add Tomato Paste

   Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and sticks to the bottom, about 2 minutes.

   Time: PT2M

   Temperature: medium

7. Deglaze and Reduce Braising Liquid

   Pour in the apple cider and chicken broth, add an extra tablespoon of gochujang, and stir to dissolve any fond. Raise heat to high and bring to a boil, then reduce the liquid by roughly half, about 10 minutes.

   Time: PT10M

   Temperature: high

8. Braise in Oven

   Return the browned ribs to the pot, nestling them into the reduced liquid. Cover tightly with the lid and place the pot in the preheated oven. Braise for 3 hours, flipping the ribs once at the 1½‑hour mark.

   Time: PT3H

   Temperature: 325°F

9. Finish the Sauce

   After the ribs are tender, remove them with tongs and loosely cover with foil. Return the pot to the stovetop over medium‑high heat and reduce the sauce an additional 3‑4 minutes. Skim off excess fat if desired, then taste and adjust seasoning.

   Time: PT4M

   Temperature: medium-high

10. Serve

    Plate the short ribs, spoon the glossy sauce over them, and garnish with sliced green onions. Serve alongside mashed or scalloped potatoes.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

20g

Fat

35g

Fiber

2g