Braised Beef Short Ribs (Without Red Wine) Recipe
This recipe for Braised Beef Short Ribs offers a rich, flavorful dish cooked without red wine. Instead, it uses seasoned chicken broth and a flavorful tomato paste sauce with aromatic herbs and spices. The ribs are first seared to develop a deep crust and then slow-cooked in the oven until tender, resulting in a comforting, hearty meal perfect for pairing with rice, mashed potatoes, or vegetables.
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Beef Short Ribs
- 3 English-style cut beef short ribs
Seasoning for Meat
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon Knorr Bullion seasoning powder
- Dash of dry thyme
- Powdered curry (¼ teaspoon)
Sauce
- 1 bulb of onions, sliced
- 3 cloves garlic, peeled
- ½ teaspoon dry thyme
- ¼ teaspoon curry powder
- 1 – 2 teaspoons Knorr Bullion seasoning powder (1 teaspoon used)
- 1 can (6 oz) tomato paste
- Salt and pepper, to taste
- 3 tablespoons olive oil (2 tbsp for searing, 1 tbsp for sauce)
- 1 – 2 cups chicken broth (about 1 ½ cups homemade seasoned broth used)
Instructions
- Prepare the Meat: Wash and clean the beef short ribs thoroughly, then pat dry with a paper towel to ensure proper searing.
- Season the Meat: Thoroughly season the ribs with salt, black pepper, ½ teaspoon Knorr Bullion seasoning, a dash of dry thyme, and powdered curry powder to infuse flavor before cooking.
- Sear the Ribs: Heat 2 tablespoons of olive oil in a pan over medium-high heat. Once hot, carefully place the short ribs in the pan and sear on all sides until a rich brown crust forms. Remove the ribs and place them into a baking dish.
- Preheat the Oven: Set your oven to 350°F (or 325°F as an alternative) to prepare for slow cooking the ribs.
- Cook Aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Add sliced onions and whole garlic cloves, stirring and cooking for about 2 minutes until fragrant. Add salt, black pepper, bullion, thyme, and curry powder, mixing thoroughly to coat the vegetables.
- Make the Sauce: Stir in the tomato paste and cook for 4 to 5 minutes, allowing the raw tomato taste to mellow. Add the chicken broth and gently stir, simmering on low heat for 4 minutes to develop a thick, rich sauce.
- Adjust Seasoning: Taste the sauce carefully and adjust salt and seasonings as needed before combining with the ribs.
- Braise the Ribs: Pour the prepared sauce over the seared beef short ribs in the baking dish. Cover the dish tightly.
- Oven Cooking: Place the covered baking dish in the preheated oven and cook for 2½ to 3 hours, checking occasionally to add extra liquid if necessary to keep the ribs moist and tender.
- Serve: Garnish the braised ribs with chopped parsley and serve hot alongside coconut basmati rice, boiled white rice, mashed potatoes, polenta, or braised red cabbage for a complete meal.
Notes
- Oven temperature can be adjusted between 325°F and 350°F based on your oven’s behavior for slow braising.
- Keep an eye on the liquid level during braising and add additional broth or water if the sauce reduces too much.
- Tasting the sauce before baking is essential to ensure balanced flavors and adjust seasoning if needed.
- The dish pairs well with various starches like rice, mashed potatoes, or polenta for a satisfying meal.
- Using homemade seasoned broth adds extra depth but you can substitute with good quality store-bought chicken broth if necessary.